Serves: 4
Preparation time: 20 minutes
Cooking time: 100 minutes
Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time.
- Fry Light
- 2 lbs - Dice Lamb, Trimmed of all visible fat
- 1 - Large Onion, chopped
- 5 - Whole Cloves
- 3 - Cardamon pods, whole
- 2 - Bay Leaves
- 1 - Cinnamon Stick
- 1 tbsp - Ground Coriander
- 1 tbsp - Paprika
- 2 tbsp - Fresh Ginger, finely grated
- 2 tsp - Garam Massala
- ½ tsp - Chilli Pepper
- ½ tsp - Ground Turmeric
- 2 - Garlic cloves, crushed
- 1 - Can of chopped Tomatoes
- ½ pint - Water
- Salt & Pepper
- 1 handful - Fresh Coriander
- Heat a large non stick skillet coated with Fry Light over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned.
- Remove lamb from pan.
- Heat the a pan over medium-high heat, spray with Fry Light. Add onion, whole cloves, cardamom pods, bay leaves and 1 cinnamon stick and cook for 4 minutes or until onion is browned.
- Stir in ground coriander seeds, paprika, fresh ginger, Garam Masala, Chilli pepper, Ground turmeric and garlic and cook 1 minute.
- Add lamb, tomato, water, and salt; bring to a boil.
- Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup coriander. Serve over rice; sprinkle with remaining 1/4 cup coriander.
Sunday the 16th of October, 2011 2:46 PM
