Curry It Up

The indian cuisine always a special place in my spice loving heart, all over this wide world you can always find a place to enjoy a hot dish of tasty curry. Meeting a few indian friends at University and during my career gave me the chance to get to know a variety of dishes from that area, spicy, hot, and bursting with flavor.

Along the years and experimenting I realized that curry in all its full flavor seemed like the perfect companion for different meat and poultry. Today I will give you the recipe for a tasty spiced up lamb curry and to make that you need:

– 1 kg Boneless Lamb Cubes

– 4 Tbsps Cooking Oil

– 2 Large Onions (Chopped Thin)

– 2 Tbsps Chopped Garlic

– 2 Large Tomatoes Diced

– 1/2 Tbsp Ginger Powder/Fresh

– 2 Tsps Coriander Powder

– 1 Tsp Cumin Powder

– 1/2 Tsp Turmeric Powder

– 1/2 Tsp Red Chilli Powder

– 3 Tbsps Curry Powder

– 1 Tbsps Flour

– Salt To Season

– Chopped Coriander To Garnish

Get yourself a decent sized pan, heat up the oil and drop your onions there to saute. As it starts getting the golden color you add your garlic and tomatoes to cook them along with it. While that cooks you need to start adding your spices (so you will have onion garlicy tomato sauce). When the mixture seems like a good paste add your meat making sure it gets fully coated in flavor, saute till the lamb is browned on all sides, then add  a cup of water and let it cook.

Simmer the heat 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 (if it doesn’t go thick, use our trick 1/2 cup cold water with 1tbsp of flour stirred into it then add it to the pan and keep stirring)

You can serve this dish with white basmati rice, or some fresh baked naan bread (whatever does it for you). Sprinkle chopped coriander on top to give it a great look and refreshing appeal.

Loving Wishes To You All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Published by Lama Haddadin

Experienced Marketer, Food Blogger, Food Consultant & Digital Age Philanthropist

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