Add lamb and cook until the meat is coated with the spices. This is a curry I grew up with. Purists will snicker at the curry powder (this recipe is an exception in its use of a commercial powder)
To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas. When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside. Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned. Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender. Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat. Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown. 20 fresh curry leaves. 2 1/4 lbs boneless lamb shoulder, cut into ½ inch dice. 20 fresh curry leaves
Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes. Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes. Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes. Add the meat, increase the heat and fry for 5 minutes Stir often. Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour. 3 lbs lamb, cubed
Granted, I planned the leftovers to make this, since it had been a while since I had made my dad anything savoury and when we were breaking down the lambfor our Easter stew my mom was leaving a lot of meat on the bone which I knew I could salvage
Add the tomato, tomato puree, curry powder and salt and pepper then cook for a few more minutes. I love lambcurry and I have really been enjoying my new Hairy Bikers curry book so I fancied having a go at a curry using lamb mince
Add the lamb, mushrooms, tomatoes, hot water and parsley and let simmer on low for about an hour. Heat the oil and let the onions and garlic cook for a few minutes
Remove lamb from pan. Add lamb, tomato, water, and salt. Add lamb, and cook for 5 minutes on all sides or until browned. cook for 4 minutes or until onion is browned. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. boneless leg of lamb, trimmed and cut into 1-inch pieces
Serve lambcurry over rice. Add lamb. Remove lamb from pan. Stir tomatoes, tomato juice mixture, onion, and next 7 ingredients (through garlic) into lamb. Cover and cook on LOW for 8 hours or until lamb is tender. boneless leg of lamb, trimmed and cut into 1-inch cubes
Today I will share a very basic recipe forlamb but you can substitute beef or goat for it. And in Canada it will be a double celebration for Muslims as the day before Eid is Thanks Giving
The Indian Ocean, which we have been hearing about so much in the news as they search for the missing Malaysian Airlines plane borders Tamil Nadu in the South
Make sure the mutton/ goat/ lamb is pressure cooked before adding them to the gravy base. Mutton Coconut milk curryThere has never been a Sunday without hot piping idlies and mutton curryfor Sunday breakfast
DO atleast few favors for poor people. Mutton palak curry. Simple basic mutton curry. Pressure cook for 40-45 minutes in medium flame and turn off. Pressure cook for 40-45 minutes in medium flame and turn off
Hope you will give this a try and let me know how it turns out for you. This is my go to mutton curry, it is simple to make doesn't need a whole lots of spices
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