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Lamb Curry







Ingredients:

• 3 Cloves
• ½ cup Oil
• 2 Bay leaves
• 1 stick Cinnamon
• 1/3 cup Plain Curd
• 1 tsp Chilli powder
• 1 Black Cardamom
• 1 tsp Grated Ginger
• 1 tsp Garam Masala
• 1-2 Onions, chopped
• 2-3 Tomatoes, puréed
• Salt according to taste
• 1 tsp Coriander powder
• ½ tsp Turmeric powder
• 10-12 Black Peppercorns
• 2 Green Chillies, chopped
• 1 kg Lamb, cut into cubes
• Chopped Coriander leaves
• 6-7 pods of Garlic, crushed

Method:

• Heat the oil in a pan and fry the cinnamon, bay leaves, cloves, cardamom and peppercorns for a minute.
• Add the onion and fry until golden. Add the ginger-garlic, green chilli, lamb and a tsp of salt and stir-fry over low heat for 20-25 minutes. Sprinkle little water if it is too dry.
• Add turmeric powder, chilli powder, coriander powder, garam masala & 2 tablespoons of water and stir-fry for 5 more minutes.
• Then add the puréed tomatoes and cook for another 5 minutes. Stir constantly.
• Now add 4 cups of water and lower the heat. Add the whisked curd. Cook until the lamb is tender and fully cooked.
• Garnish with chopped coriander leaves. Serve hot.

Tip: Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.