follow on Twitter @thatfatfoodguy

Sunday, 15 November 2015

Lamb Curry

Nina's Punjabi Lamb Curry

Thanks to my sister Nina for making this for me and sharing the recipe on the blog. It tasted great and was just what I needed after a night of drinking! I will add my lamb curry at a later date.


3 large onions
6 cloves of garlic
1 teaspoon grated ginger
Olive oil to fry onions
1 handful coriander leaves
4 green chilies
5 coriander stalks
1 teaspoon of cumin seeds
Half a teaspoon of dried fenugreek leaves
1 teaspoon Garam masala
1 teaspoon Paprika
1 teaspoon turmeric
Half a teaspoon ground cumin
Half a teaspoon curry powder
Half a tin chopped tinned tomatoes
Lamb –  (750g)
1 large stick of cinnamon 
1 to 1.5 teaspoons salt  to your own  taste

  1. Heat olive oil in a pan and add chopped garlic and cumin seeds.
  2. Stir until a pale brown colour, and then add the three chopped onions to the pan.
  3. Stir and heat for five minutes until the onions are translucent. Add the 1 teaspoons of salt.
  4. Leave the onions to brown for around 10 minutes.
  5. Then add the dried fenugreek leaves and the coriander stalks, green chillies, stir for another 4 minutes.
  6. In a bowl add 2 tablespoons of water, into this put the paprika, turmeric, curry powder, fresh ginger and ground cumin. Add this to the onions and stir on a low heat for two minutes.
  7. Add the chopped tomatoes, lamb and large stick of cinnamon  to the pan and cook for the required time (around an hour on low heat). When lamb in cooked and tender to chew add the coriander leaves and garam masala. Stir for a further minute and then remove from heat.
  8. Sprinkle with a few coriander leaves before serving.

No comments:

Post a Comment