How to Cook Tangy Lamb Curry

Serves: 4

Preparation time: 10 mins + 2 hours (inactive)

Cooking time: 1 hour

Ingredients needed to make Tangy Lamb Curry:

For the marinade:

• 1 lb lamb shoulder, diced
• 3 large garlic cloves
• 1 onion, chopped
• 1 tbsp fresh ginger, peeled and coarsely chopped
• 2 medium tomatoes, chopped
• 1 tbsp white poppy seeds
• 1 tsp ground fennel seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• Salt to taste

For the curry:

• 5-8  fat green chilies, slit longitudinally and seeds scraped out
• 2 bunch fresh cilantro, chopped
• 1 tsp cumin seeds
• ¾ tsp nigella seeds
• 3 tsp fresh tamarind paste
• 17 fl oz water
• 3 tbsp vegetable oil

Cooking instructions for Tangy Lamb Curry:

• For the marinade, throw in the tomatoes, garlic, onion and ginger into a food processor, along with both the whole as well as ground spices and pulse them into a smooth puree.
• Spoon it into a bowl and throw in the diced lamb.
• Toss the meat until coated well with the marinade and set aside to marinate for a couple of hours or overnight if you can manage.
• To cook the curry, pour 2 tsp oil in a large saucepan and heat it over moderate flame.
• Throw in the cumin as well as nigella seeds and sauté them for half a minute, stirring often, until the spices brown and begins to splutter.
• Toss the marinated meat into the browned spices and stir them all together before cooking it for about 12-16 minutes over moderate heat, stirring often.
• Taste and adjust the seasoning, followed by a large splash of water into it.
• Bring the curry to a boil and reduce the heat to bring it to a simmer.
• Continue to cook for about 40-45 minutes or until the meat is cooked through and becomes tender; stir occasionally all this while and pour in few tbsp of water in case the curry tends to appear dry.
• After 20 minutes of cooking, drizzle rest of the oil into a small saucepan and throw in the green chillies.
• Stir fry them for a couple of minutes and tip the entire content of the pan immediately to the curry.
• Once the cooking time is over, remove the lid and whisk in the tamarind paste until well combined.
• Sprinkle the chopped cilantro on top and pour it into a large serving bowl.
• Serve along side naan or steamed white rice.

Image credit: Wikimedia Commons

Last Updated on February 16, 2013 by