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Indian Style Lamb Curry

Microwaverina's picture
  Lamb shoulder 35 Ounce, cubed (1 Kilogram Or 2 Pound And 2 Ounces)
  Butter 1 Ounce (2 Tablespoon Or 25 Gram)
  Garlic 4 Clove (20 gm), crushed / minced
  Onion 1 Medium, finley sliced
  Grated root ginger 1⁄2 Ounce (15 Gram)
  Ground mustard seeds 1⁄2 Teaspoon
  Ground fenugreek 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Canned tomatoes 14 Ounce, finely chopped (1 1/2 Cups Or 400 Gram)
  White wine vinegar 60 Milliliter (4 Tablespoon)
  Sugar 15 Milliliter (1 Tablespoon)

Place half the butter in a dish and cook on high for 1 minute. Add the garlic and onion, cook on high, covered, for 1 1/2 minutes. Add the grated ginger, ground mustard seed, fenugreek, cumin, turmeric and chilli powder and cook for a further 1 1/2 minutes on high. Stir in the tomatoes, vinegar and sugar. Place to one side.
Preheat a browning dish to maximum, according to the manufacturer's instructions. Add the remaining butter and meat and cook on high for 4 minutes, stirring once halfway through the cooking time. Add the curry sauce, cover and cook on low for 25 minutes. Stir every 10 minutes. Let it stand for 5 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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