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Bombay Lamb Curry
By JoyfulCook on February 10, 2006
Photo by JoyfulCook
1 Reviews
- Prep Time: 50 mins
- Total Time: 1 hrs 35 mins
- Servings: 2-3
Photo by JoyfulCook
About This Recipe
"A delicious curry where the rich flavours of the infused spices really make this curry stand out and the addition of yoghurt gives it a rich texture. It's well worth that little bit of effort. I always double the recipe so half can be frozen."
Ingredients
- 500 g lamb, diced
- 1 large onion, sliced thinly
- 1 garlic clove, crushed
- 1 1/2 tablespoons ghee or 1 1/2 tablespoons oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon fresh coarse ground black pepper
- 1 1/2 tablespoons garam masala
- 2 chilies
- 2 bay leaves
- 1 (5 cm) cinnamon sticks
- 100 ml natural low-fat yogurt
- 225 g tomatoes, skinned and diced
- 1 teaspoon salt
Directions
- Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
- Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
- Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
- Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
- Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
- Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
- Serve with Basmati rice and accompaniments.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (397 g)
Servings Per Recipe: 2
- Amount Per Serving
- %
- Calories 891.3
- Calories from Fat 514
- 57%
- Amount Per Serving
- %
- Total Fat 57.2g
- 88%
- Saturated Fat 25.6g
- 128%
- Cholesterol 272.4mg
- 90%
- Sugars 12.1 g
- Sodium 1397.0mg
- 58%
- Total Carbohydrate 22.1g
- 7%
- Dietary Fiber 4.3g
- 17%
- Sugars 12.1 g
- 48%
- Protein 71.0g
- 142%
Reviews
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"Great curry. The spices work well and the chilies where spot on. Next time I will leave in the seeds from one to increase the heat. I did make one small change - I used canned tomatoes as I had forgotten to buy fresh. This probably resulted in a thicker gravy. I used ghee as I like the flavour but the next time I will cut back to about 2/3 of what is stated (personal preference). I got 3 good serves from this recipe and (yipee) 2 are in the freezer."
By Mischka on October 22, 2007 | 502536
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