Lamb Curry
Lamb Curry Recipe
​
(Serves 2-4)
​
Ingredients
-
2 lbs Lamb Neck or Shoulder (cut into 1-inch cubes)
-
1 White Onion (Diced)
-
2 Cloves Garlic (Minced)
-
1 Inch Fresh Ginger (Minced)
-
2 Serrano Chilies (De-seeded and Minced)
-
1 Tsp Tomato Paste
-
2 Tomatoes (De-seeded and Chopped)
-
1 Tsp Ground Ginger
-
1 Tsp Ground Cumin
-
1 Tsp Ground Coriander
-
1 Tsp Red Chili Powder
-
1 Tsp Ground Turmeric
-
1 Tsp Ground Cinnamon
-
1 Tsp Salt
-
1 Tsp Sugar
-
1 Bunch Fresh Coriander Leaf (Chopped)
-
1 Lemon (Juice)
-
1 Pint Vegetable Stock or Water
-
Vegetable Oil (or Ghee)
​
Instructions
-
Place two tablespoons of oil or ghee in to a saucepan and warm on a medium heat.
-
Add the onions and cook for three minutes or until soft and golden.
-
Add the minced garlic and cook for two minutes.
-
Add the minced ginger and chilies and cook for three minutes.
-
Add the tomato paste and combine well.
-
Turn down to a gentle heat and add the ground spices (including the salt and sugar) and combine well.
-
Cook for three minutes. If the mixture begins to stick, add a tablespoon of water.
-
Add the cubed lamb and combine well.
-
Add the tomatoes and combine well.
-
Add the stock and combine well, making sure to scrape all the spices from the base of the pan.
-
Simmer on a gentle heat for thirty minutes, or until the lamb is tender and the liquid has reduced to a thick sauce that coats the lamb.
-
Sprinkle with lemon juice.
-
Add the chopped coriander leaf.
-
Taste for seasoning and add more salt if needed.
-
Serve with steamed basmati rice and Indian breads.
​