Lamb Curry

Name: Lamb Curry
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 1 Tbsp butter (optional); 1 teaspoon chili powder; 2 sticks (2 inch) cinnamon; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 3 Tbsps coriander leaves, roughly chopped; 1 inch fresh ginger, ground to a paste; 1 teaspoons garam masala powder; 4 garlic cloves, ground to a paste; 4 green cardamoms, slightly crushed; 500 grams leg of lamb, cut into small chunks including bones, fat trimmed off; 2 larges onions, chopped; 6 peppercorns; 2 Tbsps plain yogurt, lightly beaten; 4 servings salt, to taste; 1 Tbsp tomato paste; 2 teaspoons turmeric powder; 59 milliliters vegetable oil (or any flavourless oil)

The recipe Lamb Curry could satisfy your Indian craving in about 2 hours and 30 minutes. One serving contains 300 calories, 18g of protein, and 21g of fat. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. It is a good option if you're following a gluten free diet. If you have salt, cardamoms, tomato paste, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).

Ingredients you will need

Ground Coriander

Cinnamon Stick

Turmeric

Chili Powder

Ground Cumin

Ginger Paste

Peppercorns

Bay Leaves

Butter

Clove

Garlic

Onion

Spices

Water

Pop

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.

Ingredients you will need

Tomato Paste

Yogurt

Curry Powder

Meat

Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.Stir in the chopped coriander leaves and remove from heat.

Ingredients you will need

Garam Masala

Coriander

Sauce

Water

Lamb

Serve hot with plain basmati rice or naan bread (Recipe #215545).

Ingredients you will need

Basmati Rice

Naan

Equipment

Sauce Pan

Ingredients

Servings:

bay leaves 1Tbsp

butter (optional)1teaspoon

chili powder 2sticks

(2 inch) cinnamon 1teaspoon

coriander powder 1teaspoon

cumin powder 3Tbsps

coriander leaves, roughly chopped 1inch

fresh ginger, ground to a paste 1teaspoons

garam masala powder 4

garlic cloves, ground to a paste 4

green cardamoms, slightly crushed 500grams

leg of lamb, cut into small chunks including bones, fat trimmed off 2larges

onions, chopped 6

peppercorns 2Tbsps

plain yogurt, lightly beaten 4servings

salt, to taste 1Tbsp

tomato paste 2teaspoons

turmeric powder 59milliliters

vegetable oil (or any flavourless oil)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Aichenberg Premium Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.