Outside Fire Lamb Curry Recipe
INGREDIENTS
• 1 - 1.2 KG Lamb
• 1 Whole Onion
• 2 Tomatoes liquidised
• 3 Medium-Large Potatoes
• 1/2 Cup Oil
• 2 Sprigs Curry Leaves
• 1 TBSPN Ginger & Garlic Paste
• 2 Chillies Sliced
• 2 Bay Leaves
• 1 Tspn Jeera Seeds
• 1 Tspn Fennel Seeds
• 1 Cinnamon Stick
• 2 Cloves
• 2 Elachi Pods
• 1/2 Tspn Tumeric
• 1 Tspn Dhania & Jeera Powder
• 1 Tspn Garam Masala
• 5 Tspn Kashmiri Special Mix Masala
• Rough Salt
• 1/2-1 Cup Hot Water
• Coriander
METHOD
1. Add oil to a medium heated pot.
2. Add in onions, curry leaves, chillies, ginger and garlic & mix.
3. Add in tumeric, dhania & jeera spice and garam masala and stir until everything is mixed into the oil.
4. Add in kashmiri masala and mix well. Let the spices cook for 1-2 minutes
5. Add in whole spices, bay leaf, fennel and jeera seeds, cinnamon sticks, elachi pods and cloves.
6. Add in tomatoes, season with salt & mix well for 2 mins and allow to simmer for about 5-7 mins or until oil stars to surface.
7. Add in lamb and mix well until all the meat is coated and allow to simmer for 20 mins. Stir occasionally every 5-7 mins.
8. Add in 1/2 cup of hot water and mix well and allo to simmer for 5 mins.
9. Place the potatoes around the meat and allow to simmer in the gravy until cooked.
10. Garnish with coriander and serve.
SERVING OPTIONS
You can serve this curry with the following: Rice, Bread, Roti Or Naan.
MORE RECIPES
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