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Lamb Or Mutton Curry Recipe
|Coriander seeds||1 Ounce|
|Garlic||3 Clove (15 gm)|
|Ground almonds||1 Ounce|
|Lean lamb/Mutton||1 1⁄2 Pound, cut into 1 inch cubes|
|Hot water||1⁄4 Pint|
|Natural yogurt||5 Fluid Ounce|
|Single light cream||1⁄4 Pint|
|Ground saffron||1 Pinch|
|Curry powder||1⁄2 Teaspoon|
|Chopped coriander leaves||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2137 Calories from Fat 835
% Daily Value*
Total Fat 95 g146%
Saturated Fat 51.8 g259.1%
Trans Fat 0 g
Cholesterol 228.4 mg
Sodium 543.2 mg22.6%
Total Carbohydrates 95 g31.7%
Dietary Fiber 26.4 g105.7%
Sugars 26.8 g
Protein 246 g491.7%
Vitamin A 101.2% Vitamin C 129.3%
Calcium 62.4% Iron 45.2%
*Based on a 2000 Calorie diet
Spread this paste over the meat and leave it to marinate for 2 hours.
Heat the ghee or butter in a large pan.
Slice the remaining onion, add to the pan and saute until softened.
Then take out the onion and add the marinated meat to the pan.
Fry for 2-3 minutes, stirring.
Add the hot water and simmer, covered, over low heat for 20 minutes.
Then remove the lid and continue cooking until the liquor has reduced and the mixture is quite dry.
Stir occasionally to prevent the meat sticking to the pan.
Beat the yogurt and add it to the meat, then continue cooking, uncovered, for 5 minutes.
Add the fried onion.
Beat the cream, mix in the saffron and add to the meat.
Then mix in the curry powder, paprika and lemon juice.
Transfer to a casserole, cover and cook in a moderate oven at 325°F, Gas Mark 3 for 30 minutes