This post is brought to you by "Mother" of Maude and Betty......."Love your work Mum" x
Of course, it doesn't have to be winter for a good curry to go down well, but let's face it, a bleak winter night and a tasty curry with steamed rice and the naan bread. What could be better than that? There are many versions of this "Indian Lamb Curry" recipe. I have come across some dating back 10-15 years, some hotter that others. I have adapted this from a 2002 entry in Food.com to suit our majority. It has survived down the years.
1 kg boneless lamb, trimmed of fat and cut into 2 cm pieces
1/4 cup vegetable oil
3 bay leaves
2 cardamon pods
1 cinnamon stick
3 whole cloves
1 1/2 large onions finely chopped
1 tbs fresh ginger paste
2 tsp minced garlic
1 green chili (long) optional
1/2 tsp turmeric
2 tsp coriander powder
1/2 tsp cayenne pepper (optional)
1 1/2 tsp garam masala
1 1/2 cup diced tomatoes
3 cups water or stock plus a little extra
1/3 cup plain yogurt
2 tbs chopped fresh coriander leaves
Heat oil in large pan, add bay leaves, cardamon pods, cinnamon stick, peppercorns and cloves.
When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, stirring frequently.
Stir in the ginger paste, garlic, chili and lamb.
Season with salt, continue cooking and stirring occasionally for 20 minutes, adding a little water if necessary to avoid food from sticking.
Add tumeric, coriander powder, cayenne, and garam masala. Stir for 5 minutes adding 2 tbls water.
Add diced tomatoes and cook for 5 minutes, stirring.
Add 3 cups of stock/water and simmer for 30/40 minutes or until meat is tender and to your liking.
Whisk yogurt with fork and add very gradually to curry on very low heat.
Continue cooking until meat is to your liking and sauce is thickened.
Garnish with coriander leaves and serve with steamed rice and Indian breads.
This curry was lovely.....thanks for sharing it Mum!