Indian Style Lamb Curry
|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|
|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.