Red Lamb Curry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg boneless lamb
- 2 tablespoon ghee or clarified butter
- 2 onion (s), chopped
- 125 ml yogurt
- 1 teaspoon chili powder
- 1 tablespoon coriander, ground
- 2 teaspoons ground cumin
- 1 teaspoon cardamom, ground
- 0.5 teaspoon ½ clove powder
- 1 teaspoon turmeric
- 3 clove (s) garlic, crushed
- 1 tablespoon ginger, fresher, grated
- 1 teaspoon salt
- 400 g tomato (can)
- 3 teaspoons spices (Garam Masala)
- 3 tablespoon almond (s) (almond sticks), toasted
Print Recipe
Pin Recipe Instructions
- Cut the lamb into 2.5 cm cubes.
- Heat the ghee or clarified butter in a saucepan. Add onions and sauté while stirring until soft. Stir in yogurt, spices (without the garam masala), garlic and ginger. Add the salt and tomatoes along with the canned liquid. Simmer without lid for approx. 5 minutes. Now add the meat and fold in. Simmer over low heat for about 1 - 1 1/2 hours (until the lamb is tender). Then simmer without the lid until almost all of the liquid has boiled down. Now sprinkle Garam Masala over it and stir in.
- Serve sprinkled with almond sticks.
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