Hey Richie, my name is Billy from the Summer Learning Journey programme and I will be blogging with you this summer. Great job on completing a few activities already!
This dish is also one of my favourites. It certainly fills you up and is tasty too. I agree with you it is very healthy. I have never been able to make it unfortunately. Do you think you could find a similar recipe on the internet and post it here?
What You'll Need 2.2 pounds (1 kg) boneless lamb shoulder or stewing lamb, cut into 1 1/2-inch chunks 4 tablespoons vegetable or canola or sunflower cooking oil 2 large onions sliced thinly 2 large tomatoes diced 2 tablespoons garlic paste 1 tablespoon ginger paste 2 teaspoons coriander powder 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 2 teaspoons garam masala powder Salt to taste Chopped coriander to garnish
How to Make It Heat the cooking oil in a heavy-bottomed pan, on medium heat. When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Transfer to a separate container and reserve. Grind the tomatoes, garlic and ginger pastes together in the food processor to a smooth paste. Transfer to a separate container and reserve for later use. Reheat the oil left over from frying the onions and add the reserved onion paste. Sauté for 2 to 3 minutes. Add the tomato paste, coriander, cumin, turmeric, red chili powder and garam masala powder and mix well. Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes. Now add the lamb pieces to the masala, season with salt to taste and stir to fully coat the lamb pieces with the masala. Sauté till the lamb is browned well. Add 1/2 cup of hot water to the pan, stir to mix well. Bring to a boil, reduce the heat to a simmer and cover the pan. Cook till the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. When the lamb is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread) or plain boiled rice. Note: Use a pressure cooker to cook lamb curry and it will be done in half the time it takes to cook in an open pot.
My name is Jolie and I go to Glen Innes School,I am also doing the summer Learning Journey which means that I can see more of your amazing work. What was your favourite part about this activity? Why?. Keep up the great work.
Hey Richie, my name is Billy from the Summer Learning Journey programme and I will be blogging with you this summer. Great job on completing a few activities already!
ReplyDeleteThis dish is also one of my favourites. It certainly fills you up and is tasty too. I agree with you it is very healthy. I have never been able to make it unfortunately. Do you think you could find a similar recipe on the internet and post it here?
That would be so helpful!
Thanks so much, Billy
Hi Billy here's the recipe hope it helps you.
DeleteWhat You'll Need
2.2 pounds (1 kg) boneless lamb shoulder or stewing lamb, cut into 1 1/2-inch chunks
4 tablespoons vegetable or canola or sunflower cooking oil
2 large onions sliced thinly
2 large tomatoes diced
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 teaspoons garam masala powder
Salt to taste
Chopped coriander to garnish
How to Make It
Heat the cooking oil in a heavy-bottomed pan, on medium heat.
When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
Grind the onions into a smooth paste (adding very little to no water) in a food processor. Transfer to a separate container and reserve.
Grind the tomatoes, garlic and ginger pastes together in the food processor to a smooth paste. Transfer to a separate container and reserve for later use.
Reheat the oil left over from frying the onions and add the reserved onion paste. Sauté for 2 to 3 minutes.
Add the tomato paste, coriander, cumin, turmeric, red chili powder and garam masala powder and mix well.
Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
Now add the lamb pieces to the masala, season with salt to taste and stir to fully coat the lamb pieces with the masala. Sauté till the lamb is browned well.
Add 1/2 cup of hot water to the pan, stir to mix well. Bring to a boil, reduce the heat to a simmer and cover the pan. Cook till the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
When the lamb is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread) or plain boiled rice.
Note: Use a pressure cooker to cook lamb curry and it will be done in half the time it takes to cook in an open pot.
Kia Ora Richie
ReplyDeleteMy name is Jolie and I go to Glen Innes School,I am also doing the summer Learning Journey which means that I can see more of your amazing work. What was your favourite part about this activity? Why?. Keep up the great work.
HI Jolie,
ReplyDeleteMy favourite part in the summer learning journey was when i draw about my dream job.