Lamb curry for cold nights

This dish will keep you warm on cold winter nights. Vanie Padayachee, our Spice Guru, has shared a recipe for lamb curry, one of the many dishes she teaches in cooking class Cooking with Spices [http://www.lqf.co.za/cooking-classes/cooking-with-spices.htm]
Recipe
Lamb curry
1kg Boneless lamb – cut into pieces
50ml                    Plain yogurt
1tbsp                    Finely grated ginger
1tbsp                    Garlic – crushed
8                          Curry leaves – optional
2 tbsp                   Curry powder
1 tsp                     Turmeric powder
Place lamb pieces, plain yoghurt, ginger, garlic, curry leaves, curry powder and turmeric into a large bowl and mix well, cover and set aside
50gr                     Butter
75ml                    Oil
½tsp                    Cumin seeds
½tsp                    Coriander seeds
½tsp                    Black mustard seeds
Heat a heavy bottom pot; add in the oil and butter
Temper the spices – cumin, coriander and black mustard seeds (a popping sound)
2                          Onions – thinly sliced
2                          Chilies – thinly sliced
3                          Tomatoes – cut into small dice
Salt
2                          Potatoes – small dice
5gr                      Fresh coriander – roughly chopped
5gr                      Fresh mint – roughly chopped
1tsp                     Garma masala
Add in the onions and chilies
Sauté till onions are light brown
Add in tomatoes and sauté for a few minutes +- 3 minutes
Add in the marinated lamb pieces, season to taste with salt and add in 1 cup water, mix well
Cover with a lid and reduce heat
Add in potatoes and cook for 40 minutes, stirring occasionally
When lamb and potatoes are cooked, sauce is thicken with the starch from the potatoes
Add in chopped coriander, mint and garam masala
Serve with rice or roti
Serves 6 pax

This dish will keep you warm on cold winter nights. Vanie Padayachee, our Spice Guru and chef, has shared a recipe for lamb curry, one of the many dishes she teaches in cooking class Cooking with Spices.

cooking with spices

Recipe

Lamb curry
Serves 6

1kg  Boneless lamb – cut into pieces
50ml Plain yoghurt
1tbsp Finely grated ginger
1tbsp Garlic – crushed
8 Curry leaves – optional
2 tbsp Curry powder
1 tsp Turmeric powder

Place lamb pieces, plain yoghurt, ginger, garlic, curry leaves, curry powder and turmeric into a large bowl and mix well, cover and set aside

50gr Butter
75ml Oil
½tsp Cumin seeds
½tsp Coriander seeds
½tsp Black mustard seeds

Heat a heavy bottom pot; add in the oil and butter. Temper the spices – cumin, coriander and black mustard seeds (a popping sound)

2 Onions – thinly sliced
2 Chilies – thinly sliced
3 Tomatoes – cut into small dice
Salt
2 Potatoes – small dice
5gr Fresh coriander – roughly chopped
5gr Fresh mint – roughly chopped
1tsp Garma masala

Add in the onions and chilies. Sauté till onions are light brown. Add in tomatoes and sauté for a few minutes +- 3 minutes. Add in the marinated lamb pieces, season to taste with salt and add in 1 cup water, mix well .Cover with a lid and reduce heat. Add in potatoes and cook for 40 minutes, stirring occasionally. When lamb and potatoes are cooked, sauce is thickened with the starch from the potatoes add in chopped coriander, mint and garam masala. Serve with rice or roti

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