Lamb Curry.......Also Perfect For A Cold Day.

                                               Lamb Curry Cooked in a Karahi
Lamb Shoulder is one the most tender parts of the lamb.
When cut down to its parts at the various joints, it makes perfect pieces for a Lamb Curry.  Please refer back to my recipe dated January 27th 2011 for more information on curry.  Sharwood's Curry ready mix.
You will need;
Serves 6 - 8
-  1 lamb shoulder about 2 kg. cut in its parts. Rub salt and pepper and some oil.
-  4 Tbsp. heaped ready curry powder mix.  Add some water to it in a bowl and make a paste of it.
-  1 Tbsp. Garam Masala ( for the end just before serving).
-  4 Onions sliced
-  6 cloves of garlic finely chopped.
-  2 Tbsp. oil.
-  2 inches worth of fresh ginger grated.
-  1 bunch cilantro  (fresh coriander) coarsly chopped.
-  1 red hot chili finely chopped.
-  1 kg of thick strained yogurt (for the raita).
-  1/2 bunch mint leaves finely chopped (for the raita).
-  1 large cucumber chopped (for the raita).
-  Mango or any other chutney .
-  1 cinnamon stick.
-  3 whole cloves.
-  1 cup coconut milk.
-  Juice of one lemon.
-  12 Poppadums fried and ready to serve.

For the Raita:
-   Mix yogurt, chopped cucumber and mint in a nice bowl.  Add salt and pepper to taste. Refrigerate till serving time.  The yogurt refreshes your palate during the spicy curry meal.
-  For the curry:
-  Add oil to the Karahi, heat, add onions, garlic, fresh ginger, cinnamon stick, whole cloves, chili and stir fry for 1 minute.
-  Add lamb pieces mix and stir till brown.
-  Add curry paste, mix and stir.
-  500 ml of chicken broth, mix, stir and bring to a boil.
-  Cover and simmer for 45 minutes.
-  After 30 minutes check for doneness and liquids. Add some water if required.
-  Simmer till lamb nearly falls off the bone.
-  Add garam masala, mix and stir.
-  Add coconut milk mix and stir.
-  Add cilantro and lemon juice.
Serve lamb in the karahi with the raita on the side, the poppadums, any chutney you have, and basmati rice.
 I would suggest to drink hot Ceylon tea with the meal, but if wine is the choice then a Shiraz*
 would be best.
Bon Appétit,

*  From Hugh Johnson's number one best selling pocket wine guide of 2011.


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