Lamb Curry

Lamb Curry

1kg mutton pieces

4med onions, cut into slices

10ml ginger and garlic, crushed

15ml fresh coriander leaves

½cup plain yoghurt

10ml chilli powder, or to taste

5ml paprika

20ml ground koljana powder

20ml margarine

10ml fish oil

4 cardamom pods

10ml garam masala

salt to taste

green chillies (optional)


Wash meat and drain in colander.
Finely slice 2 onions and fry with margarine and oil in a large pot.
Roughly chop remaining onions and put into blender with garlic and ginger, coriander leaves, yoghurt, chilli powder, paprika and ground koljana. Process until smooth.
Remove onion from pot and leave aside.
Add mutton pieces and stir fry over high heat until browned all over, and cook for a further 20 minutes till tender.
In a clean pot add a little oil and warm through. Add blended mixture, stirring until it is aromatic, ±15 minutes.
Return to meat pan, add cardamom pods and salt and stir until well mixed.
Cover and cook over low heat until meat is tender, stirring pot contents occasionally.
It may be necessary to add a little water.
Add garam masala and top with braised sliced onions.
Cover and simmer for a couple of minutes.

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