Lamb Curry

Description

This is a basic lamb curry recipe that I got from "The Classic 1000 Indian Recipes", Wendy Hobson editor. This recipe was the primary from scratch curry we cooked for quite a while.

Ingredients

• 5 tablespoons ghee or oil
• 1 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 6 large cloves of garlic, crushed
• 2 onions, finely chopped (I omit these)
• 2 inch ginger root, chopped
• 4 cloves
• 8 black peppercorns
• 2 bay leaves
• 1 inch cinnamon stick (1/2 teaspoon)
• 2lb boned lamb, cubed
• 1 teaspoon ground coriander
• 1 teaspoon ground roasted cumin
• 1 teaspoon ground red chilli
• 1 teaspoon ground tumeric
• 2 1/2 cups water

Method

1. Heat the ghee or oil in a heavy-based pan and fry the fenugreek and cumin seeds until they are browned.
2. Add the garlic, onions, ginger and whole spices until golden.
3. Add the meat and fry for 5 minutes.
4. Stir in the ground spices, salt, and 3 tablespoons of water and fry until the water has been absorbed and the ghee appears on teh surface.
5. Add the remaining water, bring to a boil then cook over a medium-low heat for 20 minutes until the meat is tender, stirring occasionally

Variations