SPC banner 3a1
Lamb Curry

NORTH INDIAN 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)

 

Method

    • 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.

Web site designed and maintained by © AshiharaOnline   2000

Now Available
Recipe Books
flavors 1
Download Flavor’s sample

Innovativ Cover 1
Download Innovativ sample

Indulge 2
Download Indulge Sample

fusion
Download Fusion sample

indulge1

On sale at selected bookstores & most Pick ‘n Pay Stores or place your order now. E-mail: info@shanaazparkercooking.com