Lamb Curry Recipe
Ingredients:
- Yve’s Curry Masala (Mild, Hot, X-Hot)
- Yve's Garam Masala (optional for extra flavor)
- 1 kg lamb, cut into cubes
- 3 tbsp oil for cooking
- 1 onion, sliced
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1/2 cup fresh or canned tomato, chopped
- Potatoes, cubed
- Coconut cream (optional, to cool the heat)
- Peas (optional)
- Salt, to taste
- Fresh coriander leaves, for garnish
Method:
- Prepare Ingredients: Clean and cut the lamb into bite-sized cubes. Slice the onion, and chop the tomato. Peel and cube the potatoes if using.
- Sauté Aromatics: Heat 3 tbsp of oil in a large pot over medium heat. Add the sliced onion and sauté until it becomes soft and translucent. Then, add the crushed ginger and garlic, and sauté for another minute until fragrant.
- Add Spice Blend: Sprinkle 2 tbsp of Yve’s Curry Masala into the pot. Stir well to coat the aromatics with the spices. Allow the spices to toast for about a minute to release their flavors.
- Add Lamb: Add the lamb cubes to the pot and let them braise for 15-20 minutes, stirring occasionally, until they start to brown slightly.
- Season and Add Tomatoes: Season the lamb with salt to taste. Then, add the chopped tomatoes to the pot and let them cook until they soften and break down, forming a thick gravy.
- Add Water and Potatoes: Pour in 1 cup of boiled water to the pot to create more sauce and ensure the lamb cooks evenly. Allow the curry to simmer for further cooking. After 15 minutes, add the cubed potatoes to the pot.
- Simmer: Let the curry simmer gently until the potatoes are tender and the lamb is cooked through, about 20-25 minutes more. Stir occasionally to prevent sticking and ensure even cooking.
- Optional Flavoring: For an extra layer of flavor, sprinkle 1 tsp of Yve’s Garam Masala into the pot. Stir to incorporate.
- Adjust Consistency and Heat: If the curry is hotter than expected, you can add coconut cream to cool down the heat and add creaminess to the curry. Adjust the seasoning if necessary.
- Garnish and Serve: Once the lamb and potatoes are cooked to your liking, garnish the curry with fresh coriander leaves. Serve hot with rice or naan bread.