25 Herb And Spice Indian Lamb Curry
From mia_k1w1 14 years ago
- 110 minutes to make
- Serves 8
Don't let the amount of ingredients put you off, it's really easy to make. Serve with rice and any other condiments you love to serve with a curry
Ingredients
- 120ml canola oil shopping list
- 2 tsps whole cardamom pods shopping list
- 12 black peppercorns shopping list
- 8 whole cloves shopping list
- 4 star anise shopping list
- 1 cinnamon stick shopping list
- 2 bay leaves shopping list
- 1 or 2 whole dried chillies shopping list
- 500g onions, sliced shopping list
- 2 cloves garlic, crushed shopping list
- 5cm piece fresh ginger, grated shopping list
- 200g tomato paste shopping list
- 1 cup tomato sauce (homemade if pos) shopping list
- 1 tsp each ground cardamom, cumin and garam masala shopping list
- 1 1/2 tsp ground chilli shopping list
- 2 tsp ground coriander shopping list
- 2 kg lamb shoulder meat, cut into 2cm - 3cm cubes shopping list
- 3 tsps salt shopping list
- 1 tsp white vinegar shopping list
- 2 cups chopped fresh coriander (leaves & stems) shopping list
How to make it
- Heat oil in a lg saucepan or casserole on medium heat
- fry the whole spices for 30 seconds then add onions and stirfry for about 10min.
- add garlic, ginger, tomato paste and sauce, stir well and add all the ground spices.
- Add 2 cups of cold water, bring to the boil and simmer for 10mins.
- Add all the lamb and simmer gently for 45 mins.
- Add the salt & vinegar and cook another 45 minutes stirring occasionally
- Add more water if necessary to make a good gravy consistency.
- Stir in half the coriander and use the rest to garnish each serving.
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" It was excellent "