John Myers
Lamb Curry with Fried Spices
The perfect lamb curry with fried spices recipe with a picture and simple step-by-step instructions.
- 1 kg Lamb shank
- 5 tbsp Oil
- 2 Bay leaves
- 3 Cardamom pods
- 8 cm Cinnamon stick
- 10 Peppercorns
- 6 Cloves
- 300 g Finely chopped onions
- 25 g Fresh ginger
- 20 g Garlic finely chopped
- 3 Chilli green
- Salt
- 0,5 tsp Ground turmeric root
- 1,5 tsp Ground coriander
- 1 tsp Chili powder
- 1 tsp Garam masala
- 250 gr Tomatoes
- 5 tbsp Yogurt 10% fat
- Fresh coriander
- Dice the meat. Heat the bay leaves, cardamom, cinnamon, pepper and cloves until they smell fragrant, then add the onions. Let it take color for a good 15 minutes. Add the ginger, garlic, chillies and meat. Cook for a good 20 minutes with constant stirring. Add the remaining spices and tomatoes. Simmer for another 10 minutes. Pour 1/2 liter of water and simmer until the liquid is reduced to half and the meat is cooked. Reduce the heat and fold in the whipped yoghurt. Season with salt and garnish with coriander.
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