Lamb curry with basmati rice
Lamb Curry served with basmati rice
It’s a wet, cold miserable day here - the perfect weather for a fragrant lamb curry - dinner is served:
Ingredients:
30 ml oil
1 onion finely chopped
2 tomatoes finely diced
1 tsp ginger and garlic
1 sprig curry leaves
4 - 6 potatoes cut in halves (we love potatoes in cold weather)
500g lamb on the bone ( I used lamb knuckles and thick loin chops)
1/2 tsp garum masala
1/2 tsp jeera/cumin Powder
1 tsp tumeric
3 tspn chill powder (to your taste)
2 cinnamon sticks
1/2 tsp shah jeera/cumin
Coriander and garum masala to garnish
Method:
1. Heat oil in a pot one medium heat,add onions and allow to cook,then add in tumeric,shar jeera,. Allow onions to cook on low without burning your spices.
2. Once onions are translucent add in your tomatoes and allow to cook
3. Once tomatoes are mashed and broken down in pot add jeera and garum masala,on the spot curry powder and allow to fry for 20 seconds without burning,add in a little water about 3 Tbs if you prefer to prevent from burning.
4. Then add in your meat and give a good toss making sure it covered in braised spices, add ginger and garlic and curry leaves and salt. Allow to cook for about 25 mins adding a lttle water at a time to prevent from catching. I used about 500ml water, adding a little at a time
5. Add in potatoes, and cook until potatoes are soft. Do not allow to burn and add 50 ml water at a time to allow curry to have a thick flavoursome gravy.
6. Garnish with coriander and a light sprinkling of garum masala serve with basmati rice!