Issue 27 / Feast Your Fete With This Delicious Lamb Curry Recipe

by Pooja Rao

Feast Your Fete With This Delicious Lamb Curry Recipe

Dec 11, 2015

Feast your eyes on this delicious recipe, perfect for your holiday fêtes.

“Oooo, the weather outside is frightful . . ." Well, not really, but try this delicious lamb curry anyway, which is as satisfying as a warm blanket hugging you on a cold, snowy day. Don’t let the ingredient list scare you. This is a very simple dish to put together. Let’s get started!

^{Lamb Curry

Photo Credit: Pooja Rao}

Ingredients:

Lamb, cut into chunks or a little bigger than bite size

For the Green Paste:
1 medium onion, chopped
Ginger, 2-inch piece
16 cloves of garlic
4 green chillies, or to taste

For the Curry:
2 bay leaves
1 cinnamon stick
4 cloves
2 brown cardamoms
3 medium onions, thinly sliced
2 large tomatoes, chopped
1 tablespoon red chilli powder, or to taste
1 teaspoon turmeric powder
1 tablespoon coriander powder
4 cups water (or more if you like your curry thin)
Salt, to taste
1/2 teaspoon garam masala powder
1/4 cup vegetable oil

Method:

1. For the green paste, grind onion, ginger, garlic and green chillies to a fine paste.
2. Heat oil in a heavy-bottomed pot. Once hot add bay leaves, cloves, cinnamon stick and cardamoms. Stir for a few seconds.
3. Add the sliced onions and fry until they are golden but careful not to burn them.
4. Add the ground green paste and stir for about 2 minutes.
5. Add the tomatoes and continue to cook until the moisture from the tomatoes disappears and they cook down.
6. Add the red chilli powder, turmeric powder, coriander powder and salt. Continue to cook until you are left with a nice thick paste and the oil starts to separate.
7. Add the lamb and stir making sure the lamb is nicely coated with the paste. Stir fry this until the lamb is well browned. You can add a sprinkle of water to make sure the masala does not stick to the bottom of the pan.
8. Add the 4 cups of water, stir well and bring this to a rapid boil. Adjust the salt at this point if needed.
9. Once the curry is boiling, lower the temperature to low and slow cook until the lamb is super tender and the sauce is a deep brown colour.
10. Sprinkle garam masala powder over the sauce and mix.
11. Serve this with rice, naan or even quinoa and enjoy!

^{Main Image Photo Credit: www.healthline.com}

Pooja Rao

Author

A self-taught home-cook with a passion for what cooking really stands for…Pooja believes that food really feeds the soul not just the stomach. Realtor by profession but a foodie at heart, Pooja’s love for food earned her a spot as one of the Top100 on MasterChef Canada. Follow h...