Lamb curry
8
rations30
minutes1
hour5
minutes680
kcal/ration1
hour35
minutesExperience a new culinary fusion with our tasty Lamb Curry. With an exotic touch of spices such as turmeric, cumin and garam masala, this succulent lamb is cooked to perfection in a tomato and Greek yogurt-based sauce.
Enjoy it while listening to the rhythms of our playlist specially selected for this dish. The farmeante aroma of garlic and ginger adds an extra touch of attraction to this dish ideal for sharing.
Prepare yourself to delight your palate with a symphony of flavors that will awaken your senses. Turn on the stove, press play and start cooking!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
4 t.s. tablespoons Sunflower oil
1,2 kg Leg of lamb, boneless and cut into small pieces
1 large white onion, chopped
6 garlic cloves, crushed
2 cm Fresh ginger, peeled and grated
4 bay leaves
2 natural tomato cans
2 c.c. teaspoons Sugar
250 ml Unsweetened Greek yogurt
2 c.c. teaspoons Turmeric powder
2 c.c. teaspoons Cumin powder
1 c.c. teaspoons Garam masala
2 c.c. teaspoons Cilantro powder
Lemon juice
Salt
Pasos
- In a heavy-based pot, heat the oil.
- Add the bay leaves and onion. Brown over medium heat for about 15 minutes.
- Add the lamb and brown the pieces until all the liquid has evaporated, approximately 10 minutes.
- Stir in the ginger and garlic. Cook until they release their aroma.
- Add all the spices and let them infuse with the meat.
- Add the tomatoes and cook for 5 minutes. Then add the sugar. Reserving the juice from the canned tomatoes can add a deeper flavor to the curry, use it to adjust the consistency of the sauce to your preference.
- Reduce the heat and add the yogurt, stirring well. Before adding the yogurt, make sure the curry is simmering. The addition of yogurt at high temperatures may cause it to separate and the texture of the curry may not be as desired.
- Season with salt and bring the mixture to a boil.
- Add 400 ml of freshly boiled water. Stir and bring back to a boil.
- Cover the pot and simmer for 40 minutes, until the lamb is tender. The cooking time of lamb may vary, in a slow cooker it may take longer to cook. It is important to check the tenderness of the meat before removing it from the heat.
- Add a squeeze of lime and serve the curry with fresh coriander leaves.
- Adjust the salt at the end of cooking. Sometimes with water and spices it can be altered. For a refreshing touch, you could also grate some lemon zest.
Notas
- Curry always tastes better the next day, so don't hesitate to prepare it in advance and reheat it before serving. >
- Make sure the leg of lamb is well cleaned of fat and chopped into even pieces so they cook evenly.
- Try toasting the spices lightly with the meat before adding the tomatoes and yoghurt. This helps to release the essential oils from the spices and add flavor to the curry.
- Mutton curry can be accompanied with basmati rice or naans (Indian bread) to complete the dish.
Quizás lo necesites
Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 150g
- Calories: 680kcal
