Indian Lamb curry
Nothing is better than a bowl of warming Lamb curry in a windy winter day. All flavors magically work together in my version of Lamb curry, irresistible to fill a second bowl.
Indian Lamb curry
Nothing is better than a bowl of warming Lamb curry in a windy winter day. All flavors magically work together in my version of Lamb curry, irresistible to fill a second bowl.
Cooking Instructions
- 1
Blend all dry spices in a small coffee grinder into powder.Set aside. Blend minced onion and garlic into purée.
- 2
Heat up 3 Tsp of duck fat or olive oil in a large pot. Add blended spices and sauté a few seconds until aromatic. Pour in onion and garlic paste. Cook until color change and aromatic.
- 3
Add diced tomatoes and the rest of all powder spices cook until well mixed for about 1 min.
- 4
Add 4 cups of broth or water. Throw it all diced vegetables including pineapples. Bring it to a rolling boil. Add diced Lamb.
- 5
Summer for about 40 minutes on medium to low heat. Stir every 5 to 10 minutes to avoid sick to the bottom. Add broth or water if the juice evaporate too much. Adjust according to your preference.
- 6
Season with salt and sugar. Serve warm with rice or bread.
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