Traditional lamb curry
Traditional lamb curry

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, traditional lamb curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Traditional lamb curry is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Traditional lamb curry is something which I’ve loved my entire life. They are fine and they look wonderful.

Make this recipe on the stovetop or in the pressure cooker. Whatever you choose, slowly cooking the lamb is the key to tender lamb in this dish. Make a pot of rice and dinner is served.

To begin with this recipe, we must prepare a few components. You can cook traditional lamb curry using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Traditional lamb curry:
  1. Get 500 g Lamb Knuckles
  2. Make ready 1 tablespoon garlic and ginger paste
  3. Make ready 1 cup beef stock
  4. Get 6 medium sized potatoes chopped in quarters
  5. Take 1 can peeled tomatoes
  6. Make ready 2 onions finely chopped
  7. Take 2 tablespoons mild curry powder
  8. Get 2 tablespoons Durban masala
  9. Make ready 1 teaspoon chili flakes
  10. Make ready 2 tablespoons olive oil
  11. Take 1 tablespoon ground coriander
  12. Take 1 tablespoon ground cumin
  13. Take 1 handful fresh coriander leaves to garnish
  14. Prepare 1 teaspoon sea salt to season
  15. Get 1 pack rotis

Lamb curry is a popular dish from the Kashmiri cuisine known as Rogan josh. This appealing colored nonveg curry mesmerizes your palate with its perf. Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India.

Instructions to make Traditional lamb curry:
  1. Heat olive oil in a large pot, then add the onions and cook until Caramelized.
  2. Add the curry powder, ground coriander and cumin and sauté further. Stir every 5 minutes
  3. Add the lamb knuckles and garlic and ginger paste stir to combine with the spices. The lamb knuckles should be coated in spices and should be brown.
  4. Add the can of tomatoes, and bring to a simmer to reduce the sauce and to break down the tomatoes.
  5. Add the beef stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is soft and tender.
  6. To warm the rotis, heat one at a time in the microwave for 30 seconds then serve with the curry, or alternatively serve with steamed basmati rice or jasmine rice and garnish with the fresh coriander leaves.

A spice-heavy lamb curry made in the pressure cooker. Back in the kitchen at home, Ma cooked the lamb with spices traditionally used in tandoori oven baking: cardamom, a ginger-garlic paste, cloves. Boneless lamb shoulder works best for lamb curry, or chopped lamb stew meat. The dish is delicious served with steamed basmati rice, Indian cucumber salad, and raita. If you thicken the gravy, it tastes.

So that’s going to wrap it up for this special food traditional lamb curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!