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Lamb Curry


(A rich yoghurt spiced curry)

1kg  mutton pieces

4med onions, cut into slices

10ml ginger and garlic, crushed

15ml fresh coriander leaves

˝cup plain yoghurt

10ml chilli powder, or to taste

5ml  paprika

20ml ground koljana powder

20ml margarine

10ml fish oil

4  cardamom pods

10ml garam masala

  salt to taste

  green chillies (optional)



    • Wash meat and drain in colander.
    • Finely slice 2 onions and fry with margarine and oil in a large pot.
    • Roughly chop remaining onions and put into blender with garlic and ginger, coriander leaves, yoghurt, chilli powder, paprika and ground koljana.  Process until smooth.
    • Remove onion from pot and leave aside.
    • Add mutton pieces and stir fry over high heat until browned all over, and cook for a further 20 minutes till tender.
    • In a clean pot add a little oil and warm through. Add blended mixture, stirring until it is aromatic, ±15 minutes.
    • Return to meat pan, add cardamom pods and salt and stir until well mixed.
    • Cover and cook over low heat until meat is tender, stirring pot contents occasionally.
    • It may be necessary to add a little water.
    • Add garam masala and top with braised sliced onions.
    • Cover and simmer for a couple of minutes.

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