Lamb Curry

1/4 cup plain yogurt
1 tablespoon ginger paste
2 teaspoons garlic paste
2 teaspoons garam masala
2 teaspoons sea salt
1-1/2 pounds lamb, cubed
2 teaspoons sunflower oil
1 teaspoon cumin, ground
12 whole cloves
4 cardamom pods
2 bay leaves
2 cinnamon sticks
1 cup onion, finely chopped
2 tablespoons tomato paste
2 green chili’s, stem removed and slit length wise
3/4 tablespoon paprika
1 cup water

1. In a small bowl add yogurt, ginger paste, garlic paste, garam masala and salt, mix together. In a medium sized dish add lamb and yogurt mixture, coat well. Cover and refrigerate at least 3 hours.

2. In a saute pan on medium-high heat add oil. Add cumin, cloves, cardamom, bay leaves and cinnamon. Saute for 30 seconds until aromatic. Add onion and cook until tender, about 3 minutes.

3. Add lamb and yogurt mixture and cook for 15 minutes. Add tomato paste and chili’s. Mix well. Add water, mixing well. Bring to a full boil. reduce heat to low-medium, cover and simmer for 20 minutes, stirring occasionally. Serve with rice.

 Yields: 4 servings

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