John Myers
Bombay Lamb Curry
The perfect bombay lamb curry recipe with a picture and simple step-by-step instructions.
- 3 tbsp Sunflower oil
- 1 Big onion
- 2 Clove of garlic
- 1 Red chilli
- 1 Chilli yellow
- 1 tbsp Fresh ginger
- 1,5 tsp Turmeric
- 1 tsp Coriander powder
- 1 tsp Chili powder
- 1 kg Lamb goulash
- 1 tsp Salt
- 1 Can Chunky tomatoes
- 250 g Coconut milk
- 1 bunch Fresh coriander
- 400 g Basmati rice
- Heat the oil in a large pan. Steam the chopped onions until translucent. Add the crushed garlic, chopped chillies, sliced ginger, turmeric, cumin, coriander powder and chilli powder. Toast all the spices.
- Cut the meat into large cubes and brown over high heat until it is coated with the spice mixture.
- Cook rice.
- Finally add coconut milk and simmer for another five minutes until the sauce has thickened.
- Serve with the rice. As a final touch, decorate with fresh coriander and cashew nuts.
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