April 22

HOW TO MAKE THE BEST LAMB CURRY

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Photo by Thabang on Unsplash

Chefs all over the world have made different versions of lamb curry. There is no right or wrong way of cooking when it comes to food, as long as the result is delicious. Cooking can be experimental if you are willing to try different cuisine. Curry is an Indian dish that is now adapted and modified in western countries. However, the base ingredients of curry have remained the same. Continue reading to find out the best lamb curry recipe that is easy to cook and good to eat. 

The Ingredients: These ingredients are needed to make an Indian-style lamb curry. 

  • 750 Gram Lambs Diced. 
  • Ginger and Garlic Paste
  • Unsweetened curd
  • Fennel seeds
  • 1 tbsp of ground coriander
  • 1 cinnamon stick
  • 500 gram chopped tomatoes
  • 5 green chilies
  • Chopped coriander
  • 5 red onions, diced
  • Olive/mustard oil. 
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Marinate The Lamb: The first thing you need to do is marinate the meat with curd and ginger-garlic paste. Furthermore, add turmeric paste and chilly powder if you prefer the curry spicy. Keep the mixture in the fridge for at least three hours to marinate well. At times, lamb pieces can get dry and chewy. Use a meat tenderizer to poke holes in the meat pieces to avoid that. Tenderizing allows the marinade and spices to distribute, making the meat soft and juicy. Meat tenderizing should be done before adding mixing the spices with the meat. 

Prep The Ingredients: Once the meat is marinated, you can use this time to chop the onions and tomatoes. You may undoubtedly use store-bought ginger and garlic paste, or if you want authentic flavors, you can make the paste at home. Many people add potatoes to the curry to reduce the heat of the gravy. The potatoes add a mildness and sweetness to the curry. If you like to add potatoes, dice them in half and fry them before adding them to the gravy. 

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The Cooking: Place a deep skillet on the stove and add a little mustard oil. Once the oil is hot enough, add the marinade mixture and let it be cooked for ten minutes. Now add more oil to the pan and add the onions and the chopped tomatoes. Stir the meat so that it doesn’t stick to the bottom of the pan. Cover the pot and let it cook for ten more minutes. Meanwhile, boil water in a different pot. 

  • After twenty minutes of cooking, add the boiled water to the pan and let the water come to a boil. 
  • Add the cinnamon stick, 1tbsp. of ground coriander, and 1 tsp of ground cumin. 
  • Taste the gravy and add salt accordingly. 
  • If you want to add fried potatoes, this would be the time to add them to the mix. 
  • Now, all you have to do is wait for the gravy to change colors. Once the gravy is golden brown and thick, you can turn off the gas. 
  • Serve lamb curry with rice or flatbread.

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