Main content

http://www.lifestylefood.com.au/recipes/12616/lamb-curry

LifeStyleFOOD.com.au

Lamb Curry

This is my all time favourite curry to make. It is adapted from my mum's recipe and the aroma wins me over every time. This is a great dish to make beforehand because it tastes better after a day or two.

Ingredients

Method

  • 1.

    Heat oil in a large saucepan over medium heat.

  • 2.

    Stir in cumin seed and cook until they start to pop, 20 to 45 seconds.

  • 3.

    Stir in onion, and cook until golden brown, about 5 minutes.

  • 4.

    Add Ingredients A.

  • 5.

    Cook for 2 minutes until fragrant.

  • 6.

    Add chopped tomatoes and yoghurt and cook till oil seeps out.

  • 7.

    Add the lamb, ½ cup of water and season with salt to taste.

  • 8.

    Cover and simmer gently until the lamb is cooked, about 45 minutes or until the meat melts in your mouth.

  • 9.

    Add water as needed while cooking to maintain desired consistency.

Notes

Serve with naan, roti or rice. You can also use chicken instead of lamb. When cooking with chicken, please omit the khaskhas.
Cook this dish one day ahead and chill it in the fridge overnight. The next day, remove the layer of fat that is on the curry.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Lamb Curry.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Cheryl145Report
I like to have it with French baguette
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine