Traditional lamb curry
Traditional lamb curry

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, traditional lamb curry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Traditional lamb curry is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Traditional lamb curry is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have traditional lamb curry using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Traditional lamb curry:
  1. Get 500 g Lamb Knuckles
  2. Get 1 tablespoon garlic and ginger paste
  3. Take 1 cup beef stock
  4. Get 6 medium sized potatoes chopped in quarters
  5. Get 1 can peeled tomatoes
  6. Make ready 2 onions finely chopped
  7. Make ready 2 tablespoons mild curry powder
  8. Make ready 2 tablespoons Durban masala
  9. Prepare 1 teaspoon chili flakes
  10. Make ready 2 tablespoons olive oil
  11. Prepare 1 tablespoon ground coriander
  12. Get 1 tablespoon ground cumin
  13. Get 1 handful fresh coriander leaves to garnish
  14. Get 1 teaspoon sea salt to season
  15. Make ready 1 pack rotis

This lamb curry is made by slow cooking lamb shanks and chunks of lamb shoulder in a flavorful curry base with chopped apple, potatoes, onions, garlic, lemon, and raisins until it is fall apart tender. This lamb curry's a popular restaurant classic that's really easy to make at home. Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce. A spice-heavy lamb curry made in the pressure cooker.

Instructions to make Traditional lamb curry:
  1. Heat olive oil in a large pot, then add the onions and cook until Caramelized.
  2. Add the curry powder, ground coriander and cumin and sauté further. Stir every 5 minutes
  3. Add the lamb knuckles and garlic and ginger paste stir to combine with the spices. The lamb knuckles should be coated in spices and should be brown.
  4. Add the can of tomatoes, and bring to a simmer to reduce the sauce and to break down the tomatoes.
  5. Add the beef stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is soft and tender.
  6. To warm the rotis, heat one at a time in the microwave for 30 seconds then serve with the curry, or alternatively serve with steamed basmati rice or jasmine rice and garnish with the fresh coriander leaves.

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce. A spice-heavy lamb curry made in the pressure cooker. Back in the kitchen at home, Ma cooked the lamb with spices traditionally used in tandoori oven baking: cardamom, a ginger-garlic paste. This lamb curry is both big on flavour and really easy to make. Once you've tried it, you'll never look back.

So that’s going to wrap it up for this special food traditional lamb curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!