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Lamb Curry

Recipe submitted by ND14

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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.

Serves 4

Ingredients

1 kg lamb chops or lamb grillers
2 tablespoons vegetable oil
1 teaspoon cumin seed
2 medium onions, finely chopped
5 chopped tomatoes
2 tablespooons greek yoghurt
Ingredients a
2 tablespoons meat curry powder
1 teaspoon ground turmeric
1 teaspoon chillie powder to taste
½ teaspoon garam masala
¼ teaspoon khaskhas (white poppy seeds)
1 clove garlic, minced
1 tablespoon minced ginger
salt to taste
1½ cup water (you don't have to use all the water)

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Method

Heat oil in a large saucepan over medium heat.
Stir in cumin seed and cook until they start to pop, 20 to 45 seconds.
Stir in onion, and cook until golden brown, about 5 minutes.
Add Ingredients A.
Cook for 2 minutes until fragrant.
Add chopped tomatoes and yoghurt and cook till oil seeps out.
Add the lamb, ½ cup of water and season with salt to taste.
Cover and simmer gently until the lamb is cooked, about 45 minutes or until the meat melts in your mouth.
Add water as needed while cooking to maintain desired consistency.

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Notes & Tips

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.

Recipe Rating

Preparation Time: 15M

Cooking Time: 45M

What do you think?

Cheryl145 May 2010

I like to have it with French baguette

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