Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, indian lamb curry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Indian Lamb curry is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Indian Lamb curry is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook indian lamb curry using 19 ingredients and 6 steps. Here is how you cook it.
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The ingredients needed to make Indian Lamb curry:
- Make ready 1 lb boneless Lamb shoulder, cut into cubes
- Get 2 cups pineapples, cubes
- Get 2 golden potatoes, diced
- Make ready 4 carrots, diced
- Take 1 onion, puréed
- Prepare 4 garlic cloves, puréed
- Prepare 4 celery stalks, sliced
- Take 1 large tomatoes, diced
- Make ready 6 white button mushroom, sliced
- Take 2 cups oyster mushroom, optional
- Make ready 2 tsp each (cumin, mustard, fennel and coriander seeds)
- Make ready 1/2 tsp each(fenugreek, clove, nutmeg, green cardomon powder)
- Get 2 Tsp Turmeric powder
- Prepare 2 Tsp paprika powder
- Make ready 1 tsp cinnamon powder and Ginger powder
- Make ready 1 Tsp cumin powder
- Make ready 1 tsp sugar
- Make ready to taste Salt
- Make ready 1/2 cup coconut cream or mascapone cheese
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Steps to make Indian Lamb curry:
- Blend all dry spices in a small coffee grinder into powder.Set aside. Blend minced onion and garlic into purée.
- Heat up 3 Tsp of duck fat or olive oil in a large pot. Add blended spices and sauté a few seconds until aromatic. Pour in onion and garlic paste. Cook until color change and aromatic.
- Add diced tomatoes and the rest of all powder spices cook until well mixed for about 1 min.
- Add 4 cups of broth or water. Throw it all diced vegetables including pineapples. Bring it to a rolling boil. Add diced Lamb.
- Summer for about 40 minutes on medium to low heat. Stir every 5 to 10 minutes to avoid sick to the bottom. Add broth or water if the juice evaporate too much. Adjust according to your preference.
- Season with salt and sugar. Serve warm with rice or bread.
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