Mild Lamb Curry Recipe
Lamb Curry has a great taste. Lamb Curry gets its taste from lamb mixed wih yoghurt relish and flavored with spices. Lamb Curry is inspired by many food chains all over the world.
Ingredients
2 medium-sized onions
2 cloves garlic
2 tablespoons ground coriander
2 teaspoons salt
2 teaspoons cumin seed
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cardamom
I teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon poppy seed
1/3 cup lemon juice
2 cups yogurt
5 pounds boneless lamb, cut in 1 1/2-inch cubes
1/4 cup(1/8 lb.) butter
Curry powder (optional)
Yogurt relish
Directions
Cut 1 of the onions and 1 clove of the garlic directly into an electric blender. (If you don't have a blender, grate the onion and mash the garlic and combine in a bowl.) Add the coriander, salt, cumin, pepper, cloves, cardamom, ginger, cinnamon, poppy seed, and lemon juice; whirl or beat until smooth and thoroughly blended.
Blend in the yogurt.
Pour this sauce over the meat in a large container, stirring until all the meat pieces are coated.
Cover and let stand 1 to 2 hours at room temperature, or overnight in the refrigerator.
Melt the butter in a large frying pan or other heavy pan; thinly slice the remaining onion and 1 clove of garlic, and saute in the butter until golden.
Add the meat, including the marinating sauce.
Cover and simmer slowly until the lamb is tender, about 2 hours.
This makes quite a mild curry, so taste and add prepared curry powder (we used about 3 teaspoons) if you want to increase the curry spiciness.
Blend in the yogurt.
Pour this sauce over the meat in a large container, stirring until all the meat pieces are coated.
Cover and let stand 1 to 2 hours at room temperature, or overnight in the refrigerator.
Melt the butter in a large frying pan or other heavy pan; thinly slice the remaining onion and 1 clove of garlic, and saute in the butter until golden.
Add the meat, including the marinating sauce.
Cover and simmer slowly until the lamb is tender, about 2 hours.
This makes quite a mild curry, so taste and add prepared curry powder (we used about 3 teaspoons) if you want to increase the curry spiciness.
