Ingredients
-
500
-
1
-
1
-
1 1/2
-
1
-
1
-
1
-
1
-
1 1/2
-
2
-
-
-
-
-
Directions
Bombay Lamb Curry,A delicious curry where the rich flavours of the infused spices really make this curry stand out and the addition of yoghurt gives it a rich texture. It’s well worth that little bit of effort. I always double the recipe so half can be frozen.,Great curry. The spices work well and the chilies where spot on. Next time I will leave in the seeds from one to increase the heat. I did make one small change – used canned tomatoes as I had forgotten to buy fresh. This probably resulted in a thicker gravy. used ghee as I like the flavour but the next time I will cut back to about 2/3 of what is stated (personal preference). I got 3 good serves from this recipe and (yipee) 2 are in the freezer.
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Steps
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1
Done
|
Peel Onion and Slice and Mince Garlic. Heat Oil in a Medium Size Saucepan; Fry Onion and Garlic Over Low Heat Until Soft. |
|
2
Done
|
Add Diced Lamb and Cook, Stirring Until Sealed on All Sides. Remove Meat from the Saucepan and Set to One Side. |
|
3
Done
|
Add the Coriander, Turmeric, Black Pepper and 1 Tablespoon Garam Masala. Stir Together For 1 Minute. |
|
4
Done
|
Top and Tail Green Chilies--Remove Seeds First For a Milder Heat. Chop Small and Add to the Saucepan Stirring For a Further Minute or Two. |
|
5
Done
|
Add Bay Leaves and Cinnamon; Stir in the Yoghurt. Add the Chopped Tomatoes and Bring to the Boil. |
|
6
Done
|
Add the Lamb and Simmer For 40 Minutes. Five Minutes from the End of Cooking, Add the Remaining 2 Teaspoons of Garam Masala and Salt. Thicken Slightly If Necessary. Remove Whole Spices. |
|
7
Done
|
Serve With Basmati Rice and Accompaniments. |
