Indian Lamb curry
Indian Lamb curry

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, indian lamb curry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Indian Lamb curry is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Indian Lamb curry is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook indian lamb curry using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Indian Lamb curry:
  1. Take 1 lb boneless Lamb shoulder, cut into cubes
  2. Prepare 2 cups pineapples, cubes
  3. Make ready 2 golden potatoes, diced
  4. Take 4 carrots, diced
  5. Prepare 1 onion, puréed
  6. Make ready 4 garlic cloves, puréed
  7. Get 4 celery stalks, sliced
  8. Get 1 large tomatoes, diced
  9. Get 6 white button mushroom, sliced
  10. Make ready 2 cups oyster mushroom, optional
  11. Make ready 2 tsp each (cumin, mustard, fennel and coriander seeds)
  12. Make ready 1/2 tsp each(fenugreek, clove, nutmeg, green cardomon powder)
  13. Take 2 Tsp Turmeric powder
  14. Take 2 Tsp paprika powder
  15. Make ready 1 tsp cinnamon powder and Ginger powder
  16. Make ready 1 Tsp cumin powder
  17. Get 1 tsp sugar
  18. Get to taste Salt
  19. Take 1/2 cup coconut cream or mascapone cheese
Instructions to make Indian Lamb curry:
  1. Blend all dry spices in a small coffee grinder into powder.Set aside. Blend minced onion and garlic into purée.
  2. Heat up 3 Tsp of duck fat or olive oil in a large pot. Add blended spices and sauté a few seconds until aromatic. Pour in onion and garlic paste. Cook until color change and aromatic.
  3. Add diced tomatoes and the rest of all powder spices cook until well mixed for about 1 min.
  4. Add 4 cups of broth or water. Throw it all diced vegetables including pineapples. Bring it to a rolling boil. Add diced Lamb.
  5. Summer for about 40 minutes on medium to low heat. Stir every 5 to 10 minutes to avoid sick to the bottom. Add broth or water if the juice evaporate too much. Adjust according to your preference.
  6. Season with salt and sugar. Serve warm with rice or bread.

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