Lamb Curry
Preparing lamb curry is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g lamb meat (leg, boneless and skinless)
- 800 g red onion
- 2 Garlic cloves
- 1 tbsp ginger (fresh grated)
- 1 red chili pepper
- a pinch coriander
- 0.5 tsp mustard seeds
- 0.5 tsp turmeric
- a pinch cumin
- a pinch fenugreek
- a pinch black pepper
- 0.5 tsp Fennel seeds
- a pinch cardamom
- a pinch clove
- a pinch ground garlic
- 1 can crushed tomatoes
- 500 ml coconut cream
- fresh curry leaves
- Cayenne pepper
- Salt
- 100 ml oil
Instructions
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1.
Cut the lamb into large, bite‑size cubes.
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2.
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3.
Sear the lamb in half of the oil in batches on all sides until browned, then remove and set aside.
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4.
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5.
Heat the remaining oil in a pan and add the spices for the curry blend, lightly toast them.
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6.
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7.
Peel and finely chop the onions. Peel and finely chop the garlic. Wash the chili pepper, slit it lengthwise, deseed, remove the white membrane and dice finely.
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8.
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9.
Add the onions, garlic, ginger and chili to the spices and roast for a few seconds while stirring constantly. Then add the tomato puree. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
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10.
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11.
Add fresh curry leaves and blend until smooth.
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12.
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13.
Pour in coconut cream, stir until the desired consistency and color are reached; add a little water if needed.
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14.
Place the lamb into the curry, season with salt and pepper, and let it simmer gently for about 1 ¼ hours until the meat is tender. Serve hot.