John Myers
Spicy Lamb with Sauce
The perfect spicy lamb with sauce recipe with a picture and simple step-by-step instructions.
- 175 ml Oil
- 1 kg Leg of lamb cut into large pieces
- 1 tablespoon Garam Masala
- 5 medium-sized Onions
- 150 gr Natural yoghurt
- 2 tablespoon Tomato paste
- 1,5 teaspoon Salt
- 3 Garlic cloves chopped
- 2 teaspoon Fr.Inginger chopped
- 2 teaspoon Chili powder
- 1 tablespoon According to coriander
- 2 teaspoon Nutmeg
- 900 ml Water
- 1 tablespoon According to fennel seeds
- 1 tablespoon Sweet paprika powder
- 3 Bay leaves
- 1 tablespoon Flour
- 1 bunch Coriander to garnish
- Heat the oil in a pan and add the meat and half of the Garam Masala, brown the meat all around for 7-10 minutes, then remove and set aside.
- Put the onions in the pan and fry until golden brown, then put the meat back in and cook over low heat, stirring occasionally. Mix the yogurt, tomato paste, salt, garlic, ginger, chilli powder, coriander, nutmeg and the rest of the garam masala over the meat and stir-fry for 5-7 minutes.
- Add half of the water, fennel, paprika and stir. Add the rest of the water, bay leaves, reduce heat and simmer for an hour. Mix the flour with a little water and bind the curry with it. Fragrant rice tastes good with it
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