Lamb curry

Name: Lamb curry
Cuisine: British
Ingredients: Lamb fillet/ shoulder of lamb diced lamb; Onions; Green chilli; Tumeric; Chilli powder; Cumin; Ground coriander; Flour; Baking powderl; Milk; Yeast; Natural yog

Chris Lees @cook_17985838

Lamb curry

Chris Lees @cook_17985838

Saved

Ingredients

Lamb fillet/ shoulder of lamb diced lamb
Onions
Green chilli
Tumeric
Chilli powder
Cumin
Ground coriander
Flour
Baking powderl
Milk
Yeast
Natural yog

Saved

Steps

1

Chop up chilli peps, 2 onions, garlic fine. Add lots of oil to big Pan. Thow all in, start on a high heat then bring down. Keep stirring, Cook in oil until starting to brown. Then add meat (add In waves if lots).
2

When meat is brown, add spices. 1 tbs cumin, 1/2 tbs ground coriander, 1/2 teasp turmeric, 1/2 chilli powder, 1.5 teasp salt. Pepper. Stir in then add tin of toms.
3

Chop up some potatoes. After about 10-15 min (curry should be bubbling) add pots and cover with water. Bring to boil, then simmer and partially add lid. (Needs to thicken) cook low and slow for 1 hour/ 1.5 hours.
4

.100ml milk(body temp), 1 1/2 teasp caster sugar, 2 teasp dry active yeast, 10 ounce flour, 1 teasp backing powder, 5 tabs veg oil, 100Mil natural yog. Half teasp salt. Put all Dry ingredients into a bowl. (Start with the salt and yeast seperate) make a well in middle. Add in wet ingredients. Stir up, it should be sticky, kneed for 10 mins. Cover in cling film, leave for 1 hour.
5

Put oven on highest temp. Flour up hands, make into shapes, do in batches 3 mins each. Don't need baking paper, just metal sheets, but trays must be red hot, if cold it will stick.