Spicy lamb curry

Posted on July 7, 2009. Filed under: Non-veg | Tags: , |

A curry full of taste that is easy to prepare. It takes time to cook but is worth it.

For the paste:
7.5cm/3in piece of fresh ginger, peeled and roughly chopped
7-8 garlic cloves, peeled and chopped
1 meduim-sized onion, finely chopped
For the spice powder:
1 tbsp ground coriander
1 tbsp cumin seeds
1 tbsp brown mustard seeds
½ tsp ground turmeric
1 tsp cayenne pepper
You also need:
3 tbsp vegetable oil
1kg/2¼lb boneless lamb, cut into 7.5cmx2.5cmx5mm/3inx1inx ¼in pieces
2 meduim red onions, cut into thin rings
2 meduim potatoes, peeled and cut into 5mm/¼in thick rounds
1¾-2 tsp salt

1. Put the ginger, garlic and onion for the spice paste into the container of an electric blender along with 100ml/3½fl oz water. Blend to a fine paste. You may need to push the mixture down with a spatula from time to time to achieve this. Set aside.
2. Put the ingredients for the spice powder into a clean coffee grinder. Grind to a fine powder. Set aside.
3. Heat the oil in a large, wide, preferably non-stick, pan or wok over a high heat. When hot, put in the lamb. Stir fry for 10-15 minutes or until the lamb pieces brown. Reduce the heat to meduim and add the ginger and garlic paste and the spice powder. Stir once or twice to mix well. Add 500ml/17fl oz water and bring to the boil. Cover, turn the heat to low and cook for 45 minutes. Add the onion rings, potato slices and salt to taste. Stir to mix. Cover and cook for a further 15-20 minutes, until the potatoes are cooked and the sauce is thick enough to just coat the lamb.


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