BANG BANG LAMB CURRY AS PROMISED
January 9, 2009 in Uncategorized
MOO’S BANG BANG LAMB CURRY
1kg Lamb – you can use stewing or knuckles or cubes or a mix of all
2 Large Onions – peeled, halved and then finely sliced
A glug of Vegetable Oil and a knob of butter
Salt & Freshly Ground Black Pepper
Whole spices – Cumin Seed, Coriander Seed,Allspice Berries, Cardamom Pods, Star Anise, Cassia Bark – just a bit of each to make up about 1 heaped Tbs mixed
3 Medium Red Chillies – whole (less or more as desired)
2 Fresh or Dried Bay Leaves
Few Curry Leaves
1 Can Whole Peeled Tomatoes – cut up the tomatoes roughly in the tin
250ml Stock or Water
3 Potatoes – peeled and cut into large cubes
3 Large Carrots – peeled & cut into similar sized rounds to the potatoes
1 tsp Garam Masala
1 Bunch Coriander Leaves – washed and chopped
½ Cup Bulgarian Yoghurt – optional
Wash & dry the lamb and sprinkle with a tbs brown vinegar
Leave to stand for 30 minutes
xoxoxoxo
For the Curry Paste
3 Heaped Tbs Hot Curry Powder (less or more as desired)
2 tsp Red Masala Powder
2tsp Chilli Flakes or Paste (less or more as desired)
1 tsp Ground Coriander
1 tsp Ground Cumin
½ tsp Ground Cinnamon
1 tsp Ground Turmeric
4cm Fresh Ginger – finely grated
3 Garlic Cloves – finely grated
2 tsp Sugar
1 Lemon – finely grated zest & the juice
Mix all the above ingredients together to make a thick paste and set aside
xoxoxoxo
Rinse the vinegar off the lamb and pat dry & season with salt & pepper
Heat the oil & butter in a large saucepan then brown the meat (in small batches) until browned all over – set aside
In the same pan add the sliced onions with a bit more butter and sauté gently, with the whole spices, chillies & leaves, until the onions are translucent & limp and the aroma of the spices fills the air
Return the lamb to the saucepan and add the curry paste, stir well until all is coated
Add the tomatoes in their juice and the water
Bring to the boil, reduce heat, cover saucepan and allow to simmer for half an hour, stirring from time to time
Add the potatoes & carrots – you might need to add more water as well. Season well
Bring back to the boil then allow to simmer for another 40 minutes or so until the vegetables are very tender, the potatoes have thickened the curry and the meat is falling off the bones
Stir in the garam masala and simmer another 5 minutes
Switch off heat, stir through the chopped coriander and yoghurt if using
Serve on a bed of steamed basmati rice with minted tomato sambal, sliced banana in yoghurt, shredded coconut, mango chutney and naan bread or poppadums on the side
browniegirl xxx
