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Creamy Lamb Curry
Give it a rating if you've tried it.
A few notes.
You can use chicken just as easily or indeed most other meats, I've used pork and turkey also in the past with good results. If you want to make it hotter just add some chilli's or chilli powder during stage 3. Coriander is called cilantro in some countries, I believe.
- 1/4 cup Oil, Butter or Ghee
- 1 medium Onion, Chopped
- 3 Cloves Garlic, Crushed
- 1/2 tsp Fennel seeds
- 1/2 tsp Sesame seeds
- 1/2 tsp Poppy seeds
- 2 inch Cinnamon stick, Crushed
- 1/2 tsp Cardamom seeds
- 2 heaped tsp Garam masala
- 1 pound or 1/2kg Lamb, Diced
- 5 heaped tsp Curry paste
- 1/4 pt or 250ml Cream
- Pinch Salt and Pepper
- To Taste Fresh coriander, Chopped
- Fry the first 7 ingredients in a wok or large pan, stirring continuously until the onions are translucent.
- Add the meat and the paste. I use Pataks Balti Paste but you could use other makes as easily (it's possible to make a paste for yourself but it's time consuming and you have to make it in fairly large quantities).
- Add a little water, enough to get the mixture moving and cook gently for 20 minutes until tender or to taste.
- Add the cream and cook through for 5 minutes. Single cream is fine, you can always thicken it up a bit with cornflour if required or double cream is good too.
- Finally add chopped coriander stir for 1 minute and serve with rice and/or nan bread. Opinion is divided on whether its best with or without coriander (cilantro) so it might be worth serving it separately.