Dry curry with lamb

Submitted by enr on 21 Sep 2014
800 g of meat - lamb or sheep
# For marinating:
1/2 tsp turmeric
1/2 tsp ground ginger
1 clove garlic
2-3 heads shaloten onions (or shallots or 1 small onion)
1 tsp red pepper
# gratin:
2 tbsp sunflower oil
7-10 cloves of garlic
1 tsp turmeric
2 tsp coriander (seeds - ground)
1 tbsp cayenne pepper
# For the digestion:
5 tbsp coconut
1 tbsp fennel seeds (fennel)
1 tbsp poppy seeds
# For browning:
2 tbsp sunflower oil
4 cloves
5 cm piece cinnamon (stick)
2 bay leaf
2 tsp fennel seeds (fennel)
15 curry leaves - fresh
1 tsp ground ginger
1 clove garlic
3-4 heads shaloten onions (or shallots or 1 onion)
2 small tomatoes or 1/2 tea cup . canned tomatoes
1 tsp cayenne pepper
Dry curry with lamb
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Cut the meat into small bites - cubes with side about 1-2 cm. Put it in a bowl, mix the products for pickling, as the onion cut into thin rings and garlic is minced meat. Allow to marinate for at least 30 minutes, maybe a few hours. From products stifling garlic is cleared and cut. Moderate stove put a saucepan with the oil and when it warms fry the meat, together with all the marinade for 2 minutes. Add remaining ingredients and some water and meat stew until soft - about 30-40 minutes, depending on the meat. Then remove from heat and leave to cool a little. Coconut, fennel seeds and poppy seeds are ground or crushed in a mortar. I ground blender at high speed. In a large skillet heat 2 tbsp sunflower oil. While this happens in a bowl put cloves, cinnamon, bay leaves, fennel seeds and 7-8 chopped curry leaves. In hot sunflower oil discharged from the bowl spices and fry for a minute or two, become aromatic. Then add ginger, crushed garlic, thinly sliced ​​onions and chopped tomatoes. The mixture is dry and fry until the onion is tender - about 5 minutes. Add the ground mixture with coconut, mix well and fry for a few minutes. Add the meat sauce, 1 tsp cayenne pepper and stir until slightly dry. Then add meat and stir to cook for 5-10 minutes to dry. Finally, remove from heat and add the rest of the dish curry leaves. Stir and serve warm, garnished with steamed basmati rice or flat bread and thick yogurt. * All measuring spoons are equal. * Cayenne can be replaced with a simple plus hot in proportion to taste. * During the preparation of any stage no meal * accurate * aroma. Only then when you combine all the components are balanced and gets the right taste. Do not be fooled and do not replace components during preparation (at least the first time). * The original recipe meat stew in the pressure cooker - 500 g of meat for 8 minutes. I do not have a pressure cooker, but if you - use the needle to save time. * On the set quantities are obtained 2 large or 3 normal portions. * The meal is extremely aromatic and rich taste.
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1 user
21 Sep 2014


Neville We love lamb and spicy dishes and it looks very appetizing, but fresh curry leaves nowhere I've ever seen.

Gerry, try in Indian stores sell them on twigs usually have them look like the pictures. And you can order online - amazon are looking fresh. With a very distinctive flavor are these leaves can not be replaced by anything if you can not find - put a bay leaf in more and miss them in the recipe.

Neville curry was very tasty - the lamb was tender, flavorful and, most importantly, do not upset my stomach (which often happens to me with the dishes with more spices). Unfortunately, while buy lamb, curry leaves me were poizsahnali and their fragrance was not as strong. The next time will be even more delicious. Wonderfully interesting recipe!

I'm very happy that you liked the recipe, and made no problem. I have noticed that the best curries do not make problems for people with sensitive stomachs, despite the huge amount of spices, I'm not sure why.