Ingredients
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1 1/2
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2
-
3
-
3
-
1
-
2
-
3
-
2
-
3
-
2
-
-
-
-
-
Directions
Lamb Curry, We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking., I made it but reduced the water to just the last addition, skipped adding the TB here and there and only used 2 cups NOT 4; and it was perfect. 4 cups would have been lamb soup, imo. I also cut cayenned in half…and no chili pepper. It still had plenty of heat for us. Also used stick blender at end to smooth out sauce before serving. Really great flavor., Wow!!! Just WOW!!! This is such wonderful curry!!! I would put this beside any curry out there and bet my bottom teeth this would taste the best. I love Indian food and I’ve tasted some pretty wicked Indian curry but this really is the best I’ve ever tasted. The spice blind is perfect! This is going to be my “go to” whenever I have a craving for curry. Thanks so much for sharing this!
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Steps
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1
Done
|
Heat the Oil in a Large Saucepan, and Gently Fry the Onion, Garlic and Ginger Until Soft and Golden. |
|
2
Done
|
Add the Curry Powder, Salt and Vinegar and Stir Thoroughly. |
|
3
Done
|
Add the Lamb and Cook, Stirring Constantly Until the Lamb Is Coated With the Spice Mixture. |
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4
Done
|
Add the Tomatoes, Chillies and Mint. |
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5
Done
|
Cover and Cook Over a Very Low Heat For 1 1/4 Hours or Until the Lamb Is Tender, Stirring Occasionally. |
|
6
Done
|
Add the Garam Masala and Chopped Coriander in the Last 5 Minutes of Cooking. |
|
7
Done
|
*note-the Tomatoes Should Provide Enough Liquid For the Meat to Cook in, but If Necessary, Add a Little Hot Water, Approximately 1/2 a Cup Just Enough to Stop the Meat Sticking to the Saucepan. |
