John Myers
Lamb Curry in Coriander Cream Sauce
The perfect lamb curry in coriander cream sauce recipe with a picture and simple step-by-step instructions.
- 800 g Lamb salmon
- 0,5 bunch Fresh coriander
- 3 Fresh shallots
- 2 Garlic cloves
- 3 cm Fresh ginger
- 2 Red chili peppers
- 2 Chili peppers green
- 250 g Sour cream
- 1 tsp Ground cumin
- 2 tbsp Oil
- Salt
- Wash the meat, pat dry and cut into large pieces. Wash the coriander, shake dry and finely chop. Peel the shallots, garlic and ginger, roughly chop the red and green chilli peppers and process into a paste in a mixer. The sour cream Mix with the coriander and stir until smooth.
- Heat the oil in a pan and fry the pieces of meat well on all sides and take them out of the pan. Add the paste and stew for about 7 minutes. Add the spices and simmer at a low temperature for about another 1 minute. Add the coriander cream while stirring and put the pieces of meat back into the pan and only heat up slightly. Season with salt. We had rice with it.
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