Today you are going to come across the recipe of non-vegetarian curry made from lamb. This is extremely delicious to look at and definitely for eating. Form the curry following step properly and you will be able to prepare it without seeing in two or three trials. Make sure that you choose the correct ingredients as mentioned and if you can’t find one, rather than skipping, you may go for its alternative. Now go through the recipe and follow under the guidelines. Do share your experience here to let everybody know about the recipe. Also, if you make some changes in the recipe, share that also.
Preparation Time – 15 Minutes
Cooking Time – 1 Hour And 50 Minutes
Total Time Taken To Prepare The Recipe – 2 Hour And 5 Minutes
Servings – 4
Level – Easy
Ingredients Needed To Prepare The Recipe:
Ginger – thumb size, cut into ½
quartered onions – 2
Garlic clove – 4
Cinnamon stick – 1
Ground coriander – 1 teaspoon
Rapeseed oil – 2 teaspoon
Ground turmeric – 1 teaspoon
Ground cumin – 1 teaspoon
Fennel seeds – ½ teaspoon
Diced leg of lamb – 750 gram
Chopped tomatoes – 400 gram can
Coriander – small bunch (leaves chopped and stalks finely chopped)
Deseeded and sliced green chilli or red chilli – 1
Long grain rice or mango chutney – for serving
Direction On How To Prepare The Recipe:
In a food processor, add the whole piece of ginger along with garlic and onion. Pour 300 ml of water also. Blend to come up with smooth puree. Remove the puree sticking to the sides with the help of a spoon and blend for one more time to make it as smooth as possible.
Place a sauté pan on heat and transfer the puree in the pan. Cover the pan with a lid and allow to simmer for minimum 15 minutes. Now remove the lid from the pan and cook open for 5 minutes more while stirring occasionally. Make sure that before proceeding, all the liquid from the pan should be gone. In case, there still remains some liquid, allow to cook for some more time.
Now place another pan on heat and add some oil to it. Add the remaining ginger also and fry stirringly for some time nearly 3-5 minutes. When it starts leaving color, add the spices and the lamb pieces. Stir fry the lamb pieces till each starts changing color i.e. turning brown from all the sides. Add tomatoes with chilli and a can of water. Add the puree that you prepared above, season it and stir once properly. Cover the mixture with a lid and then allow to simmer for one hour.
Remove the lid once it is time and spread coriander stalks in the mixture. Pour the lid on once again and then cook for 30 minutes more or until you find the lamb has turned tender. In case if it becomes too thick or sticks to the bottom, add a splash of water to free the consistency. Do this while it is cooking. After add the coriander leaves to the mixture. Stir for one last time and completes you recipe.
Now is completed the cooking part but still lefts how you serve the recipe and equally important is how you garnish the dish. Although this recipe is already delicious to eat and look and you need not to garnish it but if you want, you may choose your own ingredients to further garnish. For serving, go for long-grain rice or chutney as already mentioned in the ingredients.