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    Lamb Curry

    Uploaded by

    Wendy Jackson
    This recipe provides instructions for making a lamb curry with vegetables and spices. It involves browning diced lamb in oil before simmering it for 1.5 hours with onions, garlic, tomatoes, coconut milk, and chicken stock. Once the lamb is tender, spinach and yoghurt are stirred in before serving over rice.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Lamb Curry

    Uploaded by

    Wendy Jackson
    58 views1 page
    This recipe provides instructions for making a lamb curry with vegetables and spices. It involves browning diced lamb in oil before simmering it for 1.5 hours with onions, garlic, tomatoes, coconut milk, and chicken stock. Once the lamb is tender, spinach and yoghurt are stirred in before serving over rice.

    Original Title

    Lamb curry

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    © Attribution Non-Commercial (BY-NC)

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    DOC, PDF, TXT or read online from Scribd

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    This recipe provides instructions for making a lamb curry with vegetables and spices. It involves browning diced lamb in oil before simmering it for 1.5 hours with onions, garlic, tomatoes, coconut milk, and chicken stock. Once the lamb is tender, spinach and yoghurt are stirred in before serving over rice.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    58 views1 page

    Lamb Curry

    Uploaded by

    Wendy Jackson
    This recipe provides instructions for making a lamb curry with vegetables and spices. It involves browning diced lamb in oil before simmering it for 1.5 hours with onions, garlic, tomatoes, coconut milk, and chicken stock. Once the lamb is tender, spinach and yoghurt are stirred in before serving over rice.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    Lamb Curry

    Vegetable oil 2tbsp


    Lamb shoulder 900g
    Onions chopped 2
    Garlic cloves crushed 4
    Turmeric 1tbsp
    Garam masala 1.5tbsp
    Cumin 1.5tbsp
    Chilli powder 1tbsp
    Plain flour 5tbsp
    Tomatoes large chopped 6
    Chicken stock 600ml
    Coconut milk 400g
    Spinach leaves picked 250g
    Plain yoghurt 200g
    Black pepper To taste
    Method

    1. Dice and roll the lamb in flour


    2. Heat one tablespoon of the oil in a large saucepan, add the lamb and cook over a
    high heat to brown it quickly all over. Remove the lamb from the pan, place into a
    bowl and leave to one side.
    3. Add the remaining oil to the pan, together with the onions, cook until starting to
    soften
    4. Add garlic and ginger, cook gently for a few minutes until softened and golden
    brown.
    5. Add the spices and cook for a minute.
    6. Add the tomatoes and coconut milk and return the lamb to the pan.
    7. Add just enough of the chicken stock to cover the meat, and stir to release all the
    bits from the bottom of the pan.
    8. Simmer very gently for about one and a half hours, until the lamb is tender, stirring
    occasionally.
    9. Skim any excess fat off the surface.
    10. Stir in the spinach and cook for a few minutes until just wilted.
    11. Stir in the yoghurt and season.

    Serve with plain boiled basmati rice.

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