Lamb Curry
Lamb curry prepared by simmering lamb in a spiced tomato and yogurt sauce with aromatic spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb (cut into cubes) | 800 | Grams |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Tomato (pureed) | 3 | Count |
| Yogurt (whole milk based) | 200 | Milliliters |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil | 3 | Tbsp |
| Water | 500 | Milliliters |
| Fresh Coriander (chopped for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pot over medium heat.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger, sauté for 1 minute.
- Add lamb cubes and cook until browned on all sides.
- Stir in coriander powder, cumin powder, turmeric powder, and red chili powder.
- Add pureed tomatoes and cook for 5 minutes.
- Lower the heat and add yogurt, stirring continuously to prevent curdling.
- Pour in water and add salt. Cover and simmer for 45 minutes or until lamb is tender.
- Stir in garam masala and cook for an additional 5 minutes.
- Garnish with chopped fresh coriander before serving.
Prep
- Thaw lamb if frozen
Kitchen equipment
Blender or Food Processor For Pureeing Tomatoes