Directions
So I have made lamb curry Bengali style before (search lamb bhuna), but this curry is more of the Pakistani way of making a lamb curry - and I have to say - both are super delicious either way.
Me and my family do not like really oily food, we find it quite heavy - so I use less oil when making curry. However, I do recommend, if you are going to use less oil, use a non-stick pan to make life easier, and add a little bit of hot water if the mixture gets too thick :)
- In a non stick pot, heat the vegetable oil over medium/high heat. Add the onions, garlic and ginger. Cook until the colour of the onions changes, which can take just over 5 minutes
- Add the lamb pieces, mix well, and cook for a further 5 minutes - for the meat to gain colour, mixing in between this time
- Add the salt, coriander powder, turmeric powder, chilli powder, dried fenugreek leaves and tomato puree. Mix well for a few minutes, then add the tomatoes and mix well. Cook for 10-15 minutes (stirring in between)
- Bring down the heat to medium/low. Remove a little bit of the mixture and add it to the plain yoghurt mixture - stirring well. Then slowly add the yoghurt back into the pot, stirring the meat mixture as you do so. Cook for 35-40 minutes over medium/low heat uncovered, stirring in between. Taste and check for seasoning, add more salt if needed
- If the mixture has dried out yet the meat is not well cooked, then add a little boiling water, cover the mixture and place on low heat for a further 10-15 minutes or until the meat is cooked to the way you desire
- Add the fresh coriander, mix well, then leave for a few more minutes, before serving
Delicious, absolutely delicious! Finger lickingly good - highly recommended! Enjoy :)
Comments