Author Topic: Lamb curry.  (Read 769 times)

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Offline chris43

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Lamb curry.
« on: February 25, 2012, 05:26:47 PM »

Another curry for you Indian lovers.

Ingredients
60ml Olive oil
1 Large onion
1 Garlic clove
900g Lamb shoulder boned
340g Can of chopped tomatoes
100ml red wine
5g ground cumin
5g ground coriander
2.5g chilli powder
Salt
Ground black pepper

Instructions.
Take a sharp knife and begin by peeling and chopping the onion, peeling and crushing your garlic clove and finally removing the fat from the lamb before cubing it.
Once the ingredients are ready, heat a frying pan with some oil over a medium heat and fry the onion and garlic until it turns translucent.
Next add the cumin, coriander and chilli powder and continue frying for a minute.
Add the cubed lamb to the mixture and stir until the meat has browned.
Add the wine to the pan and bring to boil.
Next add the tomatoes and too bring them to boil before covering the pan and reducing the heat so the curry is left gently simmering.
Allow it to simmer for a few minutes, then flavour with salt and pepper.
Transfer the curry to a preheated oven (180C) and leave to cook for 2 hours before serving.
Serve with Pilau rice.....luverly!!
 

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Offline Trisa

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Re: Lamb curry.
« Reply #1 on: February 25, 2012, 06:01:45 PM »
Chris, I wanted to make a Moroccan lamb dish with a shoulder of lamb. You can't often buy shoulders here but I managed to source one. The cost was 23 and that was over a year ago. I couldn't believe it and I'm still waiting to make this dish!

Your curry sounds wonderful though!

Trisa
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megali rahi

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Re: Lamb curry.
« Reply #2 on: February 25, 2012, 09:54:53 PM »
Chris , even better with fresh coriander and fresh chilli , Iv'e cooked this dish many times and I do believe that fresh herbs and spices make a big difference .
Iv'e become a fresh freak , no more bottled herbs , spices maybe ........the difference is unbelieveable  ;D

John

Offline chris43

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Re: Lamb curry.
« Reply #3 on: February 27, 2012, 02:56:30 PM »
Chris , even better with fresh coriander and fresh chilli , Iv'e cooked this dish many times and I do believe that fresh herbs and spices make a big difference .
Iv'e become a fresh freak , no more bottled herbs , spices maybe ........the difference is unbelieveable  ;D

John

I agree especially with fresh chilies but, as with all recipes, modifications to one's own taste are allowed.
For me, I like 'em hot!!  :P :P :P

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Offline Trisa

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Re: Lamb curry.
« Reply #4 on: February 28, 2012, 11:42:47 AM »
Dried herbs? What are they?!!!!  ;) ;D ;D ;D

I'm going to put a post up for a Mexican spice mix so yes, I do use dried spices when necessary but it's an extremely rare occasion when I use dried herbs and this spice mix is one of them.

Trisa
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