About the Recipe
Lamb curry wasn't made too often in our house, but it has become more of a staple in recent years.
Ingredients
3-4 lbs boneless leg of lamb, cut into 2-inch cubes
1 medium onion, chopped
3-4 garlic cloves, crushed
1 inch ginger, crushed
1 bay leaf, separated into four pieces
1 heaping tsp cumin
1 heaping tsp coriander powder
1 heaping tsp curry powder
1-2 heaping tsp tomato paste
Salt to taste
Pepper to taste
1 tbsp fresh coriander, chopped
Preparation
Step 1
Fry onion in oil and add turmeric, stir nicely until translucent. Add other spices and cook for a few minutes. Add lamb and tomato paste and mix well. Add 1 cup of water once meat is cooked well.
Step 2
Cover and simmer for 1.5 hours. Remove lamb and boil sauce for 10 minutes until sauce reduces/ thickens. Taste and add salt if needed.
Step 3
Reduce the heat back to a low simmer and add the lamb back in, mixing well. Cook for about 5 more minutes. Once done, remove to a serving dish and add fresh coriander. Serve with rice and vegetables.
