Lamb Curry

Name: Lamb Curry
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 900g Lamb; 300g onion; 450g tomato; 135g Plain yogurt; 700ml water; 200ml Coconut milk; 2 cloves garlic; 4 slices ginger; 1 teaspoon Turmeric powder; 1 teaspoon Cayenne Chili Powder; 2 teaspoons Indian Spice Powder; 2 teaspoons Red pepper powder; 2 tbsp Coriander powder; 10 pcs clove; 4 slices Bay leaf; 10 pcs Cardamom; 2 teaspoons Fennel; 4 slices Cardamom Seed Coat; 1 long strip Cinnamon; 30ml oil; Some salt

by Xiaojun_Joanne

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

This lamb curry is from Japan, the famous Indian chef Nail Shanji, and it is the dish that impressed him the most when he was studying in a restaurant in India. Hundreds of years ago, Mughals from Central Asia occupied what is now North India and brought Islamic culture. The Mughal people who love beef and mutton and the local Indians who regard the cow as an inviolable deity fought for a long time in gastronomy. In the end, mutton naturally became the mainstream and became one of the common ingredients in Indian cuisine. This dish uses yogurt to marinate the lamb and adds a lot of spices, which has a strong North Indian flavor. In addition, the taint of mutton is greatly neutralized, so even those who don’t like mutton so much should give it a try.

Lamb Curry

1. Put the yogurt, mutton, and 1 teaspoon of salt in a mixing bowl and mix well, cover with plastic wrap, and marinate in the refrigerator for 1 hour.

2. Peel the tomato, cut into large pieces, slice the onion into thin slices, and cut garlic and ginger into puree.

3. Prepare turmeric powder, cayenne chili powder, Garam Masala, red pepper powder, and coriander powder in a container.

4. Prepare cloves, bay leaves, cardamom, cumin, cardamom seed coat, and cinnamon in a container. The cinnamon can be broken into two pieces.

5. Heat the pan on medium heat, add oil and fry the spices in step 4 until the cardamom begins to expand and begin to smell the aroma of spices.

6. Add garlic and ginger, stir fry evenly.

7. Add onions and stir fry until slightly discolored.

8. Pour the lamb into the pot with the marinade.

9. Add the powdered spices in step 3 and stir-fry evenly.

10. Add tomatoes and stir-fry evenly.

11. Add water, bring to a boil on high heat, then simmer for 40 minutes on low heat.

12. Pour in coconut milk, boil on high heat, simmer for 5 minutes on low heat, and season with salt.

Tips:
1 Choose lamb with skin to taste better, choose lamb with bone to taste better.
2 Yogurt will make the lamb meat softer and tender. It can also be stirred and placed in the refrigerator overnight. Take it out for cooking the next day, but it is not suitable for marinating for too long.
3 There are many kinds of spices, but one or two less is fine.