Lamb curry


4 cups of chopped lamb (fat-trimmed, boneless optional)
1 cup of water Hot chili peppers optional
(for fiery curry 1 large onion (finely chopped))
1 tablespoons of crushed ginger
2 tablespoons of vegetable oil
1 packet of EasyCurry's Lamb Curry spice mix
tablespoon of salt
2 tablespoons of finely chopped cilantro (optional)tablespoon of crushed garlic
Serves 4 - 6


Heat oil in a non-stick pan on medium heat. Add onions, stir and cover. Saute until slightly golden brown. Add rest of ingredients, stir to mix well and cover. Simmer for 5 minutes. Stir occasionally.Add 1 cup of water, stir and cover. Simmer for 30 - 40 minutes or until lamb is tender. Stir occasionally. NOTE: If the curry is drying out but the lamb is not yet tender, then add an extra cup of water and simmer for another 10 - 20 minutes. The curry is cooked when the lamb is tender and you have your desired amount of sauce. Turn off heat. Serve curry on bed of rice or with tortillas or Indian breads.





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