Lamb Curry
Traditional...easy to make Indian Curry
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
lamb
neck |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
garlic cloves
mashed |
|
| 1 | teaspoon |
ginger
|
|
| 1 | tablespoon |
curry powder
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
tomatoes
diced |
|
| 2 | each |
potatoes
peeled and diced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | cup |
coriander
finely chopped leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
lamb
neck |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
mashed |
|
| 5 | ml |
ginger
|
|
| 15 | ml |
curry powder
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
tomatoes
diced |
|
| 2 | each |
potatoes
peeled and diced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 118 | ml |
coriander
finely chopped leaves |
*
|
Directions
Heat the olive oil in a large stew pan, fry the chopped onion garlic and ginger. Reduce the heat and add the curry powder and gently fry for 1 min. Add the lamb neck pieces and fry turning the meat to make sure it is covered with the curry mix on both sides. Add the salt and pepper. Mix in the diced tomatoes, cover the pot and let it simmer for 30 min. Add a little water if too dry. (I found that if the heat is just right you don't need to add water) Add the diced potatoes and let it simmer until the potatoes are fully cooked. Again, add just a little water if needed, but the water from the potatoes is enough if the heat is right. Do not stir the pot after you added the potatoes. Once cooked, stir in the chopped coriander and serve.
