Indian Lamb Curry

10 portions

1.5 kg 50 g 300 g 30 g 20 g 40 g 30 g 1 kg 20 g 2 15 g 10 g 500 g 0.5 l

Lamb, shoulder and neck Butter, clarified Onions, chopped Garlic, chopped Ginger, chopped Curry powder Salt Tomato pelati Mint, chopped Fresh chillies Garam masala Coriander, grounded (or Coriander leaves) Potatos, cut into 2 cm cubes White stock

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Cut lamb into 30 g cubes. Heat sautoir and add the butter. Boil until clarified. Add onions, garlic, ginger and fry until golden brown. Add curry powder and salt. Stir thoroughly. Add the cubed lamb and mix until lamb is coated with spice mixture. Add tomato, mint, and white stock. Bring to boil and simmer until meat is almost tender. Add the potatos and continue simmering until meat and potatos are cooked. Add the garam masala and corianda. Adjust seasoning and serve on a gratin dish. Accompanied by pilaf rice.

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