I love curries and cannot live without having it at least once every week. This lamb curry recipe was cooked to go with my nasi kunyit (turmeric rice) instead of the usual chicken curry. And this lamb curry is so delicious, you couldn’t help having seconds after. The key is to let it cook under slow heat for a few hours..:)
Anyhow, let’s get down to it shall we?
What you need:
500g stewing lamb (Marinade lamb with 1tsp turmeric powder, 1teaspoon ginger powder, salt and pepper)
1 tsp cumin
5 pods of cardamom
1 star anise
1 cinnamon stick
1 tablespoon garaam masala
1/4 cup red curry powder
1 tablespoon paprika powder
2 large juicy tomatoes, chopped
1 cup of cubed aubergines (optional)
2 tablespoons oil
1 large onion
4 garlic cloves
1 teaspoon turmeric powder
1. Heat pan with oil on medium and saute the star anise, cinnamon stick, cardamom and cumin for 1 minute or until the cumin starts popping. Add the blended ingredients in and start sauteing until the ingredients is fragrant (approx. 3-4 minutes).2. Add your curry powder, garaam masala, and paprika. The ingredients will come to a paste so continue stirring and sauteing for a minute so it doesn’t stick to the pan. Now, dump your tomatoes in, the juices will start to disperse the thick paste making it more liquid like. If it’s still too thick, add 100ml of water in.3. You can now add your lamb in. Cook until the curry comes to a simmer and then put heat to low. Add aubergines, cover and cook for a few hours, stirring occasionally, until the lamb is tender.
Serve with your favorite rice!
What’s easy about this is that prep and cooking takes about 30 minutes and the rest is just waiting until it done. Perfect for dinner time 🙂