Post by carnation037 on Oct 10, 2002 20:07:54 GMT -6
Lamb Curry
1 1/3 tbsp. oil
2 large chopped onions
2 cloves chopped garlic
2 1/8 tsp. finely chopped fresh ginger
1 1/3 tbsp. curry powder
2 tsp. salt
1 1/3 tbsp. vinegar or lemon juice
2 1/4 lbs. diced lamb shoulder*
2 large ripe tomatoes
1 1/3 fresh red chilies or green chilies
1 1/3 tbsp. chopped fresh mint
2/3 tsp. garam masala
2 1/8 tsp. chopped fresh coriander or mint
Heat the oil in a large saucepan, and gently fry the onion, ggarlic and ginger until soft and golden.
Add the curry powder, salt and vinegar and stir thoroughly.
Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
Add the tomatoes, chilies and mint.
Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
Add the garam masala and chopped coriander in the last 5 minutes of cooking.
The tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, approximately 1/2 a cup), just enough to stop the meat sticking to the saucepan.
Makes 4 - 6 servings.
*Can substitute beef or chicken in this recipe.
1 1/3 tbsp. oil
2 large chopped onions
2 cloves chopped garlic
2 1/8 tsp. finely chopped fresh ginger
1 1/3 tbsp. curry powder
2 tsp. salt
1 1/3 tbsp. vinegar or lemon juice
2 1/4 lbs. diced lamb shoulder*
2 large ripe tomatoes
1 1/3 fresh red chilies or green chilies
1 1/3 tbsp. chopped fresh mint
2/3 tsp. garam masala
2 1/8 tsp. chopped fresh coriander or mint
Heat the oil in a large saucepan, and gently fry the onion, ggarlic and ginger until soft and golden.
Add the curry powder, salt and vinegar and stir thoroughly.
Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
Add the tomatoes, chilies and mint.
Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
Add the garam masala and chopped coriander in the last 5 minutes of cooking.
The tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, approximately 1/2 a cup), just enough to stop the meat sticking to the saucepan.
Makes 4 - 6 servings.
*Can substitute beef or chicken in this recipe.