rom pan.
Combine lamb, ginger, garlic and curry paste in medium
add 1/3 of the lamb and using olive oil spray
arge pan and sear the lamb until browned. Add the garam
he curry mixture.
Add in water enough to cover the lamb
round cumin, ground coriander seeds, curry powder, turmeric powder and minced
Add one quarter of the lamb and cook, turning occasionally for
hili. saute until soft. add lamb. cook until there is no
nd slightly golden, add the lamb and cook for 5 mins
Heat oil in a Dutch oven on high heat. Cook lamb, in batches, until well browned all over. Remove from pan.
Cook onion, garlic and ginger in same pan on medium heat until soft. Add spices and curry leaves; cook, stirring, until fragrant.
Add undrained tomatoes, yogurt, 1 cup water and salt; bring to a boil. Return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 mins. Simmer, uncovered, for a further 30 mins or until lamb is tender. Season to taste with salt.
Serve lamb curry with naan and basmati rice, if desired.
aucepan over high heat. Brown lamb then set aside.
Add
Heat oil in a large saucepan over medium heat. Cook onion, stirring, until soft and browned lightly. Add curry paste and lamb. Cook, stirring, until lamb is browned all over. Add tomatoes and 1/3 cup water. Bring to a boil then reduce heat and simmer, covered, for about 30 mins, or until lamb is tender. Season to taste and serve.
Oil a large saucepan and place over high heat. Cook lamb for 4-5 mins, or until browned all over. Transfer to a plate.
Add onions to pan and cook for 4-5 mins, stirring, until golden brown. Add curry paste and cook, stirring, for 1-2 mins, until fragrant.
Return lamb to pan along with any juices. Add tomatoes and 1 cup water. Reduce heat to low and simmer, covered, for 30 mins. Uncover and simmer for another 25-30 mins, until lamb is tender and sauce thickens slightly.
Stir in spinach and simmer for 2-3 mins. Season to taste.
Brown lamb lightly in butter.
Add onions.
Add curry, garlic, salt and apple.
Simmer with lid on until apple and onion are tender.
Add tomatoes.
Cover; cook until lamb is tender, about 1 hour.
If not thick enough, cook a few minutes at higher heat to reduce.
Add grapes just before serving.
When they are completely heated through, serve with rice and accompany with a good chutney.
stirring, 2-3 minutes. Add lamb, season with salt, and cook
ix and set aside.
Curry:
Heat ghee in a
he pod splits.
Combine lamb with both pastes in storage
Cook the rice according to the package instructions. Heat the oil in a wok and saute the lamb for 5 mins. Season with salt and black pepper. Stir in the curry paste and cook for 1 min. Add the coconut milk and peas and simmer for 5 mins. Stir in the coriander.
Drain the rice and serve with the curry, garnished with coriander.
alt and pepper. Add the lamb, and shake until evenly coated
roma. Add the onion, chillies lamb, garlic and ginger and brown
large bowl, mix the lamb, curry powder, masala spice and salt