Lamb & Potato By Greg Crawford

Lamb & Potato Curry

6 green cardamom

2 black cardamom

2 cassia

1tsp cumin seeds

1/2 tsp black mustard seeds

1/2 tsp black peppercorns

1/4 tsp fennel seeds

2 tej patta

1/4 tsp turmeric

1tsp Kashmiri chilli powder

https://www.thecurryclubhomecooking.com/product-page/kashmiri-chilli-powder

2tsp coriander powder

https://www.thecurryclubhomecooking.com/product-page/the-curry-club-spice-bundle

1 Tbsp TCCHC basaar

https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar

1 kg lamb shoulder

2 red onion

2 white onion

2 tomatoes

4 -6 green chillis whole

Handful fresh curry leaves

Small potatoes (250 g)

2 Tbsp garlic ginge

1/2 Tbsp mint sauce

1/2 cup oil


Method


To a large pot add the oil, and heat on moderate heat, add the meat and cook till lightly browned. Once the meat is browned remove with a slotted spoon from the oil and juices.

Add the whole spices and cook for a few minutes, you will notice the moisture will disappear from the oil.

Add the onion and cook on med-low heat until just starting to brown.

Add your powdered spices and mix well, be careful not to let it stick - add splashes of water if it starts to stick - cook until the oil; separates.

Add curry leaves, tomatoes and chillis and ginger and garlic paste and continue to cook, use the moisture from the tomatoes to remove the caramelisation from the side of the pot, keep cooking until its almost smooth.

Add meat back in and the potato, mix well.

Add enough water to just cover the meat, cover and cook till the meat is cooked. Add the mint sauce and mix well, cook for a few minutes more.

If you need to thicken the sauce, remove the lid and carry on cooking.

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