Recently I had the pleasure to cook for a few friends in Bahrain, And as is always the dilemma when put on the spot...what to cook??? … who else asks this to themselves😜
So the only logic to me for this Impromptu luncheon was to cook something quick and easy, whilst also a dish I hoped my friends would enjoy. While I myself, am not an Indian Curry Eater *Surprise!!!* , I was sure my non-Indian friends would enjoy a bit of spicy curry, and Enjoy they did🙏.
In most South African Indian homes, as I would presume is the case in any Indian, and Non-Indian homes worldwide, many cooking techniques are passed on down the generations. I have fond memories of my Late Mum, being ever so patient with my sister’s and I, while imparting her culinary knowledge with us💕. These are skills which way back then may have seemed boring and laborious to a young mind, but are today’s most treasured life lessons👌.
So here’s hoping you give this Lamb Curry a go, and on the onset I would stress this…
🌟A Foodeva Marsay Tip of the Day🌟
“ Don’t let the length of a recipe frighten you away, always read through the entire recipe 1st, get your ingredients all prepped and away you go on creating your Curry/Culinary Masterpiece😉
I look forward to all your feedback, always.
Happy Curry Making
💕 Foodeva Marsay 💕
Easy Lamb Curry
Author : Foodeva Marsay
1KG Lamb , cleaned, cut into pieces and washed.
2 teaspoon Ginger and Garlic Paste
1 Sprig of Curry Leaves (optional)
2 Large Onions, sliced or chopped
2 Tomatoes chopped
1 Tablespoon Tomato Paste
3 medium/large potatoes, cut into halves then quarters (tint with egg yellow powder)
1-2 teaspoon salt (OR TO taste)
2 medium sized cinnamon sticks
1 teaspoon Cardamom powder
1/4 teaspoon Turmeric Powder
3 – 4 teaspoon Chilli Powder
1 teaspoon Cumin Powder
2 teaspoon Coriander Powder
1 teaspoon Garam Masala
1/4 Cup – 1/2 Cup Vegetable Oil
🔥 Once the Lamb Pieces are prepared, Rub on the Ginger/Garlic Paste and leave aside while getting ahead with the rest of the preps.
🔥 In a pot large enough for all the ingredients, heat up the oil on medium/high heat on stove top.
🔥 Add the Onions and the Cinnamon Sticks to oil.
🔥 once the onions are turning lightly brown, add the Cardamom powder, stir through.
🔥 Ensure the onions don’t brown too quickly, adjust heat on stove, add in the rest of the spices (except the salt).
🔥Stir through spices in the fried onions and add in the Curry Leaves(if using)
🔥 Now Add in the Lamb Pieces and mix well with the spices/onions/oil.
🔥 lightly brown the meat followed by adding 2 Cups of water to cover the meat.
🔥 Add Half the salt, allow the lamb to cook until just becoming tender (approximately 20-30 minutes), and then add the Tomatoes and Tomato Paste and stir through.
🔥 Cook for about 5 minutes, Then add the Yellow Tinted Potatoes and the rest of the salt.
🔥 Lower the stove heat, add more water and cook until potatoes are soft. Check here if your salt needs adjustment.
🔥 The Curry is ready when a thick gravy forms and the oil surfaces to the top.
🔥 Garnish Curry with freshly chopped Coriander leaves and Serve Hot with Rice of Choice/ Breads/ Rolls / Roti.
NOTES BY FOODEVA MARSAY
🌟 I also make a Chicken Curry with the above recipe, using 1 whole chicken cut into pieces.
🌟 If making a Chicken Curry lightly sprinkle on some Garam Masala over the top of Curry when cooking is done.
🌟 Remember not to rush through cooking, it may seem a slow process but end results are so worth it.
🌟 Use Indian spices for an authentic Curry flavour, preferably as stated above and not a “curry mix spice” , ingredients are readily available at an Indian Grocer or as is seen more often these days, in your local supermarket.
🌟 For a more spicier version, you could use more Chillie Powder and/or add fresh green chillies toward the end of cooking.
🌟 Worry not if the Oil seems to float a lot on top, you can simply spoon away the excess.
🌟 You may also add other vegetables of choice to the curry, like peas, or some may prefer NO potatoes and it would be fine without as well.