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Ingredients
2-2 1/2 tablespoons medium/hot curry powder 3 tablespoons coconut oil 1 large onion, sliced Thumb sized piece ginger, chopped into small chunks 5 garlic cloves, cut in half 2 small/med tomatoes 400g can chopped tomatoes 20-25 curry leaves 1kg lamb leg cut into chunks 1 tspn salt 1 tspn garamasala Large bunch of coriander, chopped
Method
In a hot and dry frying pan, toast the whole spices and chillies for about 1 minute until you get a nutty aroma. Make sure you move the pan around so that the spices do not burn and the mustard seeds start to pop. Take spices out of the hot pan as soon as done and allow them to cool. Transfer the spices into a spice grinder and grind to a fine powder. Heat oil and add the onion and fry on a medium heat heat until the onions are turning transparent, add the garlic, ginger and tomato and continue the gentle frying until the mixture becomes fragrant the onions start turning a light brown. Turn off the heat, allow to cool a little, then transfer the mixture to a blender and zap it. Return the onion mixture to the pan and add the tinned tomatoes and curry leaves, simmer until the mixture thickens and the oil starts to separate. Add the curry powder to the pan and stir to make sure nothing sticks to the bottom of the pan. If the mixture begins to look dry add a few splashes of water. Cook for a further minute or two. Season the lamb with the salt then add it to the mixture. Cook for a further 5 minutes to coat the lamb in the tomato-spice mixture. Add approx 150 ml water, cover and simmer for an hour until the meat is tender. If the mixture has too much liquid, remove the lid during the cooking to enable it to reduce. After the hour sprinkle the garam masala, stir and continue to cook for another 3-5 minutes. Add the coriander leaves and serve immediately.
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