Easy Lamb Curry

This recipe is one of those that actually turned out exactly how I imagined it would. Almost like I dreamed it into life…LOL. So this recipe continues the tradition of looking for shortcuts and and making substitutions without compromising on the taste, and let me tell you it tasted divine. Trust me, if I was served this in a restaurant, I would send my compliments to the chef. So coming to the substitutions, I used ready made fried onions (so that reduced the cooking/prep time considerably, not to mention my eyes were very grateful as chopping three onions would have me in a flood of tears!!) and also replaced the ginger and garlic paste with ginger and garlic powder. I’ll present the recipe how I made it and also mention in brackets the details of the measurements incase you want to cook with fresh ingredients.

Ingredients:

• 370 gms rack of lamb (you could use diced lamb instead)
• 3 tbsp Ghee
• 1 tbsp coriander powder
• 1/3 cup yoghurt
• 3 tomatoes (chopped)
• 6 tbsp fried onions (or 3 onions sliced)
• 1 tsp garlic powder (1.5 tsp garlic paste)
• 1 tsp ginger powder (1.5 tsp ginger powder)
• 1 tsp chilly powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• whole spices – 3 cloves, 4 cardamons, 1 cinnamon stick, 6 pepper corns)
• 1 3/4 cup water
• Salt to taste
• handful of fresh coriander leaves (chopped finely)

Method:

If using the rack of lamb, you will have to cut it into individual segments. I think I had about eight segments and they resembled chicken drumsticks when I was done. Next trim the meat so you can take half the meat off (about one inch cubes) each of the segment. This makes cooking easier.

Heat the ghee and add the whole spices and fry for a minute.

Add the fried onions (if using the fresh onions, add sliced onions and salt and fry till it starts to caramelise).

Add the ginger and garlic powder (if using ginger and garlic paste, cook till the raw smell disappears).

Add the chilly powder, turmeric and coriander powder and mix well.

Add tomatoes, mix well and cook till tomatoes turn mushy and oil separates.

Note: we will be cooking throughout on low medium heat.

Now add the prepared meat and mix well, ensure the meat is nicely coated with the spices.

Now add yoghurt and mix well.

Cook for 4-5 minutes, stirring regularly and check the seasoning.

Add the water.

Add the coriander leaves and garam masala powder and mix well.

Now we let the curry cook for 25 minutes, stirring occasionally.

Serve hot with chapatties or rice, goes well with both.