Lamb has always been a popular alternative to chicken in India, and thus Lamb Curry has always been a very popular dish. In fact, there has been evidence that people have been enjoying lamb curries as far back as 4000 years! No secret why as the flavorful meat works excellent with the spices, and from the first bite you can tell there is an authentic, traditional taste that has been appreciated for thousands of years.
Spice Level: Mild ( All our spice mixes come mild. If you would like to make it spicier, we recommend adding fresh chillies when preparing. The truly authentic is to use green and red chillies, but we've had some fantastic feedback with habaneros, jalapeños and tons more. Try changing things up, and remember how you add is up to you, but we recommend slowly adding more as you get more comfortable with spicier foods).
This bag contains 100 grams of spice mix
|What You Need:
2 tbsp vegetable oil
12 cloves fresh garlic,
minced 2 yellow onions, diced
2 tsp fresh ginger, minced
1/2 cup of plain yogurt
4 tomatoes diced or 1 can of crushed tomatoes
1 kg raw lamb chopped
2 cups water
Chickpea flour, herbs and spices, brown sugar, salt
Farine de pois chiches, épices et herbes, sucre, sel
Warm vegetable oil in pan on med/high for 1–2 minutes. Add garlic, onion and ginger. Cook on med/high for 3–5 minutes or until browned, stirring frequently.
Add seasoning*, stir, and reduce heat to a low simmer. Add yogurt and tomatoes, stir, and cook for 2 minutes on medium.
Stir in lamb and cook for 5 minutes on med/high. Stir in water and bring curry to a boil. Once boiling reduce temperature to a simmer, cover and let cook on low heat for 30 minutes.
The curry’s texture will be thin at first. For a thicker, more traditional texture, let cool and reheat. Enjoy!
Prep Time: ~ 50 minutes