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Lamb Curry Recipe

Indian cuisine is famous for its flavorful curries. The combination of many spices provides a gustatory adventure, where every bite holds a tasty surprise. The whole peppercorns and whole cloves in this recipe flavor the whole dish, but when you bite into one of the whole spices, your taste buds feel a rich, concentrated taste. Curries are traditionally served over rice.

Lamb Curry Recipe

1 1/2 lb boneless lamb, trimmed of fat and cut into 1-inch cubes
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 cinnamon stick (2-inch)
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh grated ginger
2 teaspoons minced garlic
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves
    Add to your taste:
1 green chili pepper, chopped
1 teaspoon cayenne pepper

Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves. When leaves begin to sizzle and the mixture becomes fragrant, add onions and saute until light golden, about 12-15 minutes, stirring frequently. Stir in the ginger paste, garlic, chili pepper, lamb and salt. Continue cooking, stirring frequently for about 20 minutes; Add some water if necessary to keep food from sticking. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water. Add the diced tomatoes, and cook for 5 minutes, stirring frequently. Then add 4 cups of water and simmer for 15 minutes, or until meat is tender. Lower heat, slowly add the yogurt while stirring with a spoon. Cook on low heat until the sauce has thickened. Garnish with cilantro leaves. Serve with steamed basmati rice.

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