Lamb Curry Recipe
Ingredients
| Sunflower oil | 2 Tablespoon | |
| Leg lamb | 1 Kilogram, cubed | |
| Onions | 3 , finely chopped | |
| 2 red chillies, seeded and finely chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| 8 green cardamom pods, split | ||
| Cinnamon stick | 1 | |
| Ground coriander | 2 Tablespoon | |
| Ground cumin | 2 Tablespoon | |
| Turmeric | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon, grated | |
| Lime juice | 2 Tablespoon, squeezed | |
| Paprika | 1 Tablespoon | |
| Natural yogurt | 300 Milliliter | |
| Cornflour | 1 Teaspoon | |
| Ground black pepper | 1 To taste | |
Directions
1. Heat oil in a saucepan. Brown lamb on all sides and set aside.
2. Add onions, chillies, garlic, cardamom and cinnamon. Cook for 10 minutes or until onions are golden and soft. Remove cinnamon stick and set it aside.
3. Stir in coriander, cumin, turmeric and nutmeg. Cook for 3-4 minutes or until spice mixture is dry; stir in lime juice and cook for 1 minute. Add paprika. Mix yogurt with cornflour; gradually stir into pan, then add tomatoes, and pepper.
4. Return lamb and cinnamon stick to pan and mix well. Cover and simmer for 1-1 1/2 hours, until tender. Remove cinnamon stick and serve.
2. Add onions, chillies, garlic, cardamom and cinnamon. Cook for 10 minutes or until onions are golden and soft. Remove cinnamon stick and set it aside.
3. Stir in coriander, cumin, turmeric and nutmeg. Cook for 3-4 minutes or until spice mixture is dry; stir in lime juice and cook for 1 minute. Add paprika. Mix yogurt with cornflour; gradually stir into pan, then add tomatoes, and pepper.
4. Return lamb and cinnamon stick to pan and mix well. Cover and simmer for 1-1 1/2 hours, until tender. Remove cinnamon stick and serve.
Chef
