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Lamb curry

Recipe from: 8/13/1998 12:00:00 AM
Ingredients 12
Servings 4


  • oil for frying
  • 500
    lamb, cubed
  • 4
    large cloves garlic, crushed
  • 3
    piece fresh ginger, skinned and grated
  • 2
    onions, finely chopped
  • 2
    ground cumin (jeera)
  • 20
    mild curry powder
  • 400
    whole tomatoes in tomato purée,
  • 300
    brussel sprouts, carrots or broccoli
  • 1
    garam masala
  • 30
    chopped fresh coriander leaves (optional)
  • 1
    long green chilli, seeded-and finely chopped


1 hour
Heat the oil in a saucepan and lightly brown the meat cubes. Remove from the saucepan and set aside. Add a little oil to the saucepan if necessary and stir-fry the garlic, ginger and onion until the onion is tender, about 5-10 minutes. Add the cumin and curry powder and-stir-fry for another minute. Add the meat cubes and tomatoes, including the purée, bring to the boil, cover, reduce the heat and simmer for about 45 minutes. Add about 250 ml (1 c) water if the mixture becomes too dry. Add vegetables as desired, cover and simmer until the vegetables are just cooked and tender. Serve on hot plates and sprinkle with garam masala and chopped coriander leaves and chillies. Serves 4.

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