October 23, 2006

Filed under: Uncategorized — ros @ 3:23 pm

 lamb curry

Ingredients

  • 2 lamb leg steaks, trimmed of fat and cut into bite sized pieces. 
  • 1 small onion 
  • 2 tbsp roasted sri lankan curry powder,
  • Additional 1/2 tbsp ground mustard seed
  • 150ml lamb stock 
  • 1 clove garlic, crushed
  • 2 cubic inches ginger, crushed
  • 50ml of coconut milk 
  • 1 tsp hot chilli powder,  
  • 1/3 tbsp paprika (to add colour-optional),

Method

  1. Cut the onion in half and finely dice it. 
  2. Fry this with the garlic and ginger until the onion is soft.
  3. Place in a blender with a dash of the coconut milk, the ground mustard and the curry powder. Blend until you have a smooth paste.  
  4. Slice the rest of the onion into rings. Add a little oil to the pan you were using and add the onion and spice paste. Fry gently until the onion is soft.
  5. Add the lamb stock and bring to a gently simmer. Let this bubble until it has halved in volume.
  6. Add the coconut milk, chilli powder and paprika and simmer until thick.
  7. Meanwhile, stir fry the lamb pieces in a large pan until brown all over. Turn down the heat and cook for another minute.
  8. Pour the thickened sauce over the lamb and stir well. Leave to rest for a few minutes, then serve over basmati rice.

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