Wednesday, 12 September 2018

Boneless Lamb Curry.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Sometimes you're in the mood for a really good lamb curry.
When the mood strikes me, this is the curry I cook.
It's a boneless lamb curry and is so well spiced that you don't even miss the bones. Traditionally, lamb on the bone is always the best for flavour when it comes to curry and rice. But sometimes, you want a change and boneless lamb makes a great one here.

We start by frying chopped onions until lightly golden. This is the start of almost every great dish in the world. For a curry, the onions need to be fried well. You will probably need more oil than you might think to get that proper fried onion curry base. Usually if I'm cooking, I'll only add a drizzle of oil and find that the onions are sticking or that they don't have the usual aroma that my Mother's curries have. She will wander by around this time, and insist that I add in more oil if I really want the onions to fry properly.

Once the onions are lightly golden, in stages we will add both whole and ground spices. You can leave the whole ones out if you're not a fan but I highly recommend them. They add a subtle smoky aroma to the curry that cannot be replaced by something else. After most of the ingredients are in, we stir fry the curry for about 10 minutes to reduce the sauce. It may seem weird to be cooking off all the masala sauce but there is a method to the madness in these parts. This reducing of the sauce intensifies the flavour in the overall curry. According to my Mother, it is a vital part of the process. When the sauce is thick and clings to the lamb, water is added in for the sauce and to help the meat cook. How much you add is up to you but we have tried this curry in both the wet and dry styles, and can safely say that both are delicious.

Lamb Curry, previously: lamb curry // lamb potato curry // lamb chop curry // Rajasthani lamb curry

A Simple List of Ingredients:
1. Boneless Lamb Pieces
2. Onions
3. Garlic Paste
4. Ginger Paste
5. Tinned Chopped Tomatoes
6. Ground Coriander
7. Garam Masala
8. Red Chilli Powder
9. Dried Fenugreek
10. Cumin Seeds
11. Black Cardamoms
12. Cinnamon 
13. Black Peppercorns
14. Cloves
15. Green Cardamoms
16. Ground Cumin
17. Turmeric Powder

Bismillah, let's begin!


Place your pan over a medium heat and let it warm up. Add in 5 tablespoons Vegetable Oil and when it's hot, add in 3 medium peeled and finely diced Onions.


Fry the onions until they are lightly golden. Add more oil if needed. You might not want to but to properly fry and cook onions, you need enough oil.


Then, add in:
1 teaspoon Cumin Seeds
3 Black Cardamoms
1/2 inch Cinnamon Stick
1/2 teaspoon Black Peppercorns
1/2 teaspoon Cloves
Seeds of 5 Green Cardamoms


Stir fry until the spices are fragrant - about 1 minute.


Then, add in the lamb. I used 500g Boneless Lamb Pieces.


Stir fry the lamb until it's just about no longer pink.


Then, add in 1 heaped teaspoon Ginger Paste and 1 heaped teaspoon Garlic Paste.


Stir until the ginger and garlic is fragrant.


Then, it's time for the spices!


Add in:
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Ground Cumin
2 teaspoons Dried Fenugreek
2 teaspoons Ground Coriander
1/4 teaspoon Black Pepper
1/2 teaspoon Turmeric Powder


Stir in the spices and watch and smell the curry come to life!


Stir fry for a few minutes to wake the spices up.

Before adding in 1/2 tin Chopped Tomatoes (200g).


Stir the tomatoes in and now, we're going to stir-fry the curry for about 10 minutes until it's gone from this ...........


.... to this! We are looking for the sauce to have reduced and now be clinging to the lamb pieces.


This stir-frying process can take between 5-10 minutes to do properly. It's a really vital step in getting the proper masala sauce flavour so don't skimp on it!


Next, add as much Water as you would like. We added between 500ml - 750ml Water.


Stir the water in and bring to a boil. The curry shown in these process photos had more water added to it and the end result photos had less. We made the curry twice - the first time it was a wetter curry and the second was a drier one. Both work really well and it just depends what you're in the mood for.


Then, cover the curry with a lid and let it simmer on the lowest heat for 40-60 minutes until the lamb is fully cooked.


Once you're happy, finish the curry with 1/2 teaspoon Garam Masala and a Handful of Fresh Coriander, finely chopped.



Sometimes you just need a really good lamb curry. This is the recipe for it. Enjoy!

Boneless Lamb Curry.

an intensely spiced lamb curry - great for a cold day.

Prep Time: About 10 minutes.
Cook Time: About 1 hour and 20 minutes.
Serves: About 4 people.

Ingredients

5 tablespoons Vegetable Oil + more, as needed
3 medium Onions, peeled and finely diced
1 teaspoon Cumin Seeds
3 Black Cardamoms
1/2 inch Cinnamon Stick
1/2 teaspoon Black Peppercorns
1/2 teaspoon Cloves
Seeds of 5 Green Cardamoms
500g Boneless Lamb Pieces
1 heaped teaspoon Garlic Paste
1 heaped teaspoon Ginger Paste
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Ground Cumin
2 teaspoons Dried Fenugreek
2 teaspoons Ground Coriander
1/4 teaspoon Black Pepper
1/2 teaspoon Turmeric Powder
1/2 tin Chopped Tomatoes (200g)
500-750ml Water (to taste)
1/2 teaspoon Garam Masala
Handful Fresh Coriander, finely chopped

Heat the oil in a large pan over medium heat. Add the diced onions and stir-fry until light golden. Add the cumin seeds, black cardamoms, cinnamon stick, black peppercorns, cloves, and green cardamom seeds. Fry until the spices are fragrant.

Add the lamb pieces and stir fry until the lamb is golden and no longer pink. Add the ginger paste and garlic paste. Stir until fragrant.

Add in the red chilli powder, salt, ground cumin, dried fenugreek, ground coriander, black pepper, and turmeric powder. Stir until the spices are fragrant. Pour in the tinned tomatoes and stir in.

Stir fry everything for about 10 minutes until the sauce has reduced, thickened and is clinging to the lamb. Pour in the water, bring to the boil and then cook the curry on the lowest heat for 40-60 minutes until the lamb is cooked.

Stir in the garam masala and fresh coriander. Serve with fresh roti.

Keep me in your duas please, and enjoy your lamb curry!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

6 comments

  1. Fantastic the whole family loved it. Thank you for sharing I have tried most of your recipes and they are all delicious.

    ReplyDelete
  2. Really lovely thank you. Do you have a recipe for minced lamb keema?

    ReplyDelete
    Replies
    1. Yes, I have quite a few. Google "Muslim girl keema" for the recipes.

      Delete

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