Beverly’s Lamb Curry

  • 1 1/2 lbs lamb
  • 1 lemon
  • 2 t salt
  • 1 small thingee of natural yogurt
  • cooking oil (it says 6 oz but I never use that much)
  • 1 1/2 large onions cut thin
  • 2 cloves of garlic (knowing me I probably doubled that)
  • 1, two inch piece of fresh ginger
  • 2 t cumin
  • 2 t paprika
  • 1/2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • 1 t black pepper
  • 20 oz tomato puree
  • 1 t salt

Cut fat off lamb and cut in 1 inch cubes  and put in bowl.  squeeze lemon on meat.  Rub in 2 t salt add yogurt and leave meat to marinate over night.  (really do that and I guarantee it will be tender)  Use large heavy pan.  Fry onions til soft. Peel and slice garlic and add to saucepan and cook for 2 minutes.  Peel ginger and cut into thin strips and add to sauce pan.  Cook for another minute.  I try to minimize the yogurt that actually gets into the sauce cuz it can be too sour. So I sometimes set the meat on a paper towel before I add it.  Once you add meat, reduce heat and seal it on all sides.  (I took this to mean make it brown).  When done remove meat and then add spices and cook for 5 minutes.  Add a little water if it is too dry.  Then throw the meat back in and add tomato puree and salt.  Mix around and simmer for an hour and a half with cover on.

The hardest part is getting the right consistency.  It shouldn’t be too runny, but not too gloopy.  It should be about the consistency of tomato puree.

 

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About prhscience

A Science Educator and her students.
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