|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
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