Indian Lamb Curry

Von Swasthi's Recipes · 90 Min.

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Zubereitung

1. Mix all the ground spices in a small bowl.
2. Marinate the lamb with half of the spice mix, half of the ginger garlic paste, salt, kasuri methi and yogurt. Cover and refrigerate for 2 hours or overnight.
3. Heat 1 to 2 tablespoons oil or ghee in a heavy pan. Add star anise, bay leaf, black cardamom, green cardamom and cinnamon.
4. When the spices sizzle, add the mint leaves and the marinated lamb, and braise over medium heat for 8 to 10 minutes.
5. Add half of the hot water, stir well, cover and cook on low to medium heat for 1 hour. Stir every 15 minutes and add more hot water as needed.
6. In another pan, heat the remaining oil or ghee. Add the onions and green chillies and sauté over medium heat for 6 to 7 minutes.
7. Lower the heat and stir-fry for a few more minutes until deep golden but not burnt.
8. Add the remaining ginger garlic paste and sauté until its raw smell is gone, 1 to 2 minutes.
9. Turn off the heat, stir in the remaining ground spices, and immediately add the tomato puree. Cook over medium heat until the raw tomato flavour is gone.
10. After the lamb has cooked for 1 hour, add the onion mixture to it. Cover and cook on low heat until the meat is fully cooked and fork-tender, about 50 more minutes, adding hot water as needed and stirring every 5 to 7 minutes.
11. Taste and add salt, garam masala or kasuri methi if needed. For more heat, add freshly crushed black pepper.
12. Garnish with coriander leaves and serve with roti, naan, rice or bread.

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