Lamb Curry

Lamb Curry

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Lamb curry offers a traditional country style mutton curry recipe with authentic Indian flavours and choice of spices. The mutton pieces are cooked with onion, tomatoes, ginger garlic paste and then simmered in spicy coconut milk gravy. Enjoy the mouthwatering lamb curry with steamed rice.

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Lamb Curry recipe - How to make Lamb Curry

Preparation Time:    Cooking Time:    Total Time:     4


3 pounds boneless lamb stew meat, from the shoulder
1 tsp cumin seeds (jeera) powder
1 tsp ginger (adrak) paste
1/2 tsp cinnamon (dalchini) powder
pinch of saffron (kesar) strands
1 orange, zested and juiced
1/2 bunch coriander (dhania), stems removed
3 cloves of garlic (lehsun)
1 tsp kosher salt
2 yellow onions, chopped
1 (14-ounce) can tomato cubes, with juice
1 cup water
1 cup pitted green Moroccan (or other) olives, chopped

  1. Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. place meat in a large bowl. in a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
  2. On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. add to the meat along with the orange juice and stir well to coat. cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
  3. Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. add olives and, if using, preserved lemon to the pot. cook about 10 minutes more, then serve.

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This recipe was contributed by Muniya on 26 Oct 2001

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