Tuesday, 28 June 2016

LAMB CURRY by Shanaaz Parker

60ml butter
60ml Excella Sunflower oil
3 large onions, thinly sliced
2 pieces stick cinnamon, broken
2 whole cloves
2 whole all spice
3 cardamom pods
1kg lamb pieces
2 large tomato, liquidized
salt to taste
15ml garlic and ginger
10ml ground cumin
10ml ground coriander
15ml chilli powder
10ml turmeric
5ml ground fennel
15ml lemon juice
4meduim potatoes, halved
1 green chilli
100ml fresh coriander, chopped

• In a large size NMC pot heat the butter and oil.
• Add the onion, cinnamon, cloves, all spice and cardamom.
• Braise the onions till golden. Add 100ml water and cook onions till soft and pulpy.
• Continue till onions are soft, pulpy and transparent.
• Add the meat and ginger and garlic and cook over meduim heat for 30-45minutes or till meat is cooked through.
• Liquidize tomatoes in a OmniBlend and add to meat. Cook for 3-5minutes.
• Add salt and spices and stir through well.
• Add potatoes and simmer till meat and potatoes is soft and curry is thick.
• At this stage if a saucier curry is desired add a little water.
• Add fresh chilli and coriander. Remove from heat and let it rest for a few minutes before serving.
Serve as desired

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