LAMB CURRY

We all like our curries prepared differently. This recipe caters for all spice and non-spice lovers. Personally I’m not a spice person, I prefer my food mild or sometimes with absolutely no heat at all. Find both MILD & HOT LAMB CURRY recipes below.

INGREDIENTS

• Lamb Meat

• Garlic

• Ginger

• Cinnamon

• Black pepper

• Mixed peppercorns

• Cloves

• Ground Coriander

• Turmeric

• Red chili

• Green chili

• Bay leaves

• Cooking oil

• Onions

• Tomatoes

• Salt

• Paprika

• Chili paste

• Potatoes

• Cardamom

• Garam Masala

MEASUREMENTS

• 1 tablespoon Ginger

• 1 tablespoon Garlic

• 1 tablespoon Gara Masala

• 1 tablespoon Cardamom

• 1 teaspoon Mixed peppercorns

• 4-5 whole Cloves

• 1 tablespoon Turmeric powder

• 1 tablespoon Paprika

• 1 tablespoon Coriander powder

• 1 tablespoon Cinnamon

• 1 Bay leaf

• 1 Whole Onion (diced)

• 2 Large Tomatoes (grated)

• 1 Large Potato (diced)

• 1/4 cups plain yoghurt

• 2 Red chilies

• 3 Green chilies

Some of the spices used in the curry. ROBERTSON’S SPICE.

COOKING & PREPARATION

MILD

1. Wash your lamb and remove all unwanted fat. Lamb is a very fatty protein.

2. Dry with a paper towel or kitchen towel.

3. Add Turmeric, Black Pepper, Coriander, Cinnamon, Garam Masala, Cardamom. Hand marinate into the lamb. You can do without the garam masala and the cardamom.

4. In a pounding motor add; peppercorns, diced garlic, diced ginger and cloves. Make sure you pound until a paste is formed.

5. On high heat, add oil to your saucepan.

6. Chop your onion.

7. Once the oil starts to sizzle add the paste you just made, onions and your bay leaf. Cook until onions are a golden color.

8. Add your lamb and cook for 20 minutes to let brown. If you notice it boiling instead of frying, that’s fine. Cook until water reduces. Do not drain.

9. Add salt to taste.

10. Once browned, add tomato paste and cook for 5 minutes then add your grated tomato.

11. Let simmer for 15 minutes then remove your bay leaf.

12. After removing bay leaf, add your potatoes.

13. Leave to cook for another 30 minutes adding water frequently.

14. Let curry sauce reduce to your desired consistency and serve with plain white rice or coconut rice.

HOT

1. Wash your lamb and remove all unwanted fat. Lamb is a very fatty protein .

2. Dry with a paper or kitchen towel.

3. Add Turmeric, Black Pepper, Coriander, Cinnamon, Paprika, Garam Masala, Cardamom. Hand marinate into the lamb. You can do without the garam masala and the cardamom.

4. Add your yogurt to your spiced lamb and mix well. Let it rest for about 30 minutes to and hour.

5. In a pounding motor add; peppercorns, diced garlic, diced ginger, red chili, green chili and cloves. Make sure you pound until a paste is formed.

6. On high heat, add oil to your saucepan.

7. Chop your onion.

8. Once the oil starts to sizzle add the paste you just made, onions and your bay leaf. Cook until onions are a golden color.

9. Add your lamb and cook for 20 minutes to let brown. If you notice it boiling instead of frying, that’s fine. Cook until water reduces. Do not drain.

10. Add salt to taste.

11. Once browned, add tomato paste and cook for 5 minutes then add your grated tomato.

12. Let simmer for 15 minutes then remove your bay leaf.

13. After removing bay leaf, add your potatoes.

14. Leave to cook for another 30 minutes adding water frequently. To regulate heat add sugar. If it’s not hot enough add a chili paste.

15. Let curry sauce reduce to your desired consistency and serve with plain white rice or coconut rice.

ENJOY!

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