A simple Hyderabadi recipe from ” Madhur Jaffrey’s Ultimate Curry Bible” . Serve with Indian breads or rice.
Ingredients
- 560 g boneless lamb shoulder cut into 2 cm cubes
- 1 tbsp fresh ginger peeled and finely grated
- 6 plump garlic cloves peeled and crushed to a pulp
- 1 1/2 tsps ground cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp a little sea salt
- 3 tbsps groundnut oil
- 210 g onion peeled and finely chopped
- 450 g fresh tomatoes peeled, finely chopped and then crushed
- 3-6 fresh hot green chillies chopped
- 10-15 fresh curry leaves if available
- 2-3 tbsps chopped fresh coriander
Servings:
Instructions
- Put the meat into a bowl and add the ginger, garlic, cumin, turmeric and most of the salt. Mix well and set aside for 30 minutes.
- When ready to cook pour the oil into a wide non stick lidded pan and set over a medium high heat. When hot stir in the onions and fry until the pieces turn brown at the edges.
- Add the meat together with its marinade. Stir and fry for one minute. Cover, reduce the heat to medium low and cook for 8-10 minutes, stirring occasionally, until the meat is lightly browned.
- Stir in the tomatoes, the remaining salt, chillies, curry leaves and coriander and bring to a simmer. Cover, reduce the heat to very low and cook gently for about 50 minutes, stirring occasionally , until the lamb is tender.
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