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Lamb Curry

Prep Time:

20 Minutes

Cook Time:

2-3 hours or 1 hour for pressure cooker

Serves:

8 Servings

Level:

Intermediate

Ingredients

  • 3lb (1.4kg) Lamb shoulder (chopped into small pieces)

  • 3 Potatoes (cut into 4)

  • 1 Onion (chopped)

  • 3 cloves Garlic (finely chopped) (can use 1 tsp garlic paste)

  • 1/2 tsp Ginger paste

  • 3 tsp Dhaniya (coriander) powder

  • 1 1/2 tsp Jeera (cumin) powder 

  • 1 1/2 tsp Haldi (turmeric) powder 

  • 1/2 tsp Garam masala 

  • 1/2 tsp Chilli powder 

  • 1 tin of Plum Tomato (can use half for thinner sauce)

  • 3 tsp Salt

Preparation

  1. Fry onion, until golden

  2. Add garlic and ginger and fry for another minute

  3. Add all the spices and salt with some water and stir

  4. Add tinned Tomatos and cook for 1-2 minutes till it melts

  5. Add the meat and stir and cook it until change colour (*)

  6. Add water to the same level as meat

  7. Simmer it until meat is tender, 1-2 hours. Or pressure cook for 30 mins on low setting then release pressure naturally. 

  8. Add potato and cook it little bit until potato change colour

  9. Add enough water to cover the potato

  10. Simmer it for 15 mins or until potatoes are soft

  11. Stand for 5 mins then serve

  12. Serve with Rice or Nan

(*) Optionally once the meat is added pressure on low for 15 minutes, then add the potatoes for another 5 minutes.

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