Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lamb curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Lamb Curry is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Lamb Curry is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have lamb curry using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lamb Curry:
- Get 1 Kg Lean Lamb Shoulder Diced (I deboned a shoulder joint myself as its much cheaper, but all supermarkets sell diced lamb)
- Prepare Juice of 1 lemon
- Make ready 1 large heaped tbsp. of garam masala
- Take 5 cloves or garlic roughly chopped
- Get 1 large knob of ginger grated
- Take 2 tbsp. vegetable oil or fry light
- Take 1 tin tomatoes
- Take 1 large onion sliced
- Make ready 1 tbsp. cumin
- Take 1 tbsp. ground corriander
- Take 1 tbsp. turmeric
- Take 1 tbsp. smoked hot paprika
- Make ready 1 whole chilli sliced in half (up to you which variety for your desired heat)
- Get 1 cup water to add to make up the desired consistency sauce
- Prepare 2-3 tbsp. low fat yogurt (I used Skyr)
- Make ready Salt and Pepper a good pinch
- Get 2 tbsp. fresh roughly chopped corriander
Instructions to make Lamb Curry:
- First of all put the diced lamb in a large bowl, pour over the lemon juice and mix in the salt, pepper and garam masala. Leave to marinate for as long as possible preferably over night (although I only had an hour and it was still delicious).
- Whilst the lamb pieces are marinating prepare the spices and vegetables. Once ready, get a large frying pan and heat on a medium to high heat and add the spices to heat through, this only takes a minute or two. Its important to keep an eye on this part as you don’t want them to burn. - - Add the oil or low fat oil spray throw in the lamb and onions.
- Keep stirring well so they don’t burn, turn the heat down a little. Then add the ginger and garlic too. - - When it’s looking like the onion has softened and the lamb is browned on the outside
- Throw in the tinned tomatoes, add the chilli, give it a good stir so it thickens through, then dash in the cup of water. Now be patient, let it simmer, it depends on how tender the shoulder is, mine did take an hour on the hob!, It can take less time it just depends. - - Keep checking every 10 minutes or so, add more water if it looks like it its too thick and sticking. I decided to let it cook through for another 30 minutes which gave it this deep brown colour. - - I know the pan is messy!
- Enjoy serve with basmati rice, dips and naan bread!
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