- For the paste
- 3 inch piece of fresh ginger, peeled and roughly chopped
- 7-8 garlic cloves, peeled and chopped
- 1 medium-sized onion, finely chopped
- For the spice powder
- 1 tablespoon ground coriander
- 1 tablespoon cumin seeds
- 1 tablespoon brown mustard seeds
- ½ teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- You also need
- 3 tablespoons vegetable oil
- 2 ¼ lbs. boneless lamb, cut into 3inx1inx ¼ in pieces
- 2 medium red onions, cut into thin rings
- 2 medium potatoes, peeled and cut into 5mm/¼in thick rounds
- 1¾- 2 teaspoon salt
A curry full of taste that is easy to prepare. It takes time to cook but is worth it.
1. Put the ginger, garlic and onion for the spice paste into the container of an electric blender along with 100ml/3½fl oz water. Blend to a fine paste. You may need to push the mixture down with a spatula from time to time to achieve this. Set aside.
2. Put the ingredients for the spice powder into a clean coffee grinder. Grind to a fine powder. Set aside.
3. Heat the oil in a large, wide, preferably non-stick, pan or wok over a high heat. When hot, put in the lamb. Stir fry for 10-15 minutes or until the lamb pieces brown. Reduce the heat to medium and add the ginger and garlic paste and the spice powder. Stir once or twice to mix well. Add 500ml/17fl oz water and bring to the boil. Cover, turn the heat to low and cook for 45 minutes. Add the onion rings, potato slices and salt to taste. Stir to mix. Cover and cook for a further 15-20 minutes, until the potatoes are cooked and the sauce is thick enough to just coat the lamb.
Spicy Lamb. To import, drag image to your MacGourmet recipe box.