Simple Way to Prepare Favorite Indian Lamb curry

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, indian lamb curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Indian Lamb curry is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Indian Lamb curry is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have indian lamb curry using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Indian Lamb curry:

1. Take 1 lb boneless Lamb shoulder, cut into cubes
2. Get 2 cups pineapples, cubes
3. Get 2 golden potatoes, diced
4. Take 4 carrots, diced
5. Get 1 onion, puréed
6. Prepare 4 garlic cloves, puréed
7. Make ready 4 celery stalks, sliced
8. Make ready 1 large tomatoes, diced
9. Take 6 white button mushroom, sliced
10. Take 2 cups oyster mushroom, optional
11. Take 2 tsp each (cumin, mustard, fennel and coriander seeds)
12. Get 1/2 tsp each(fenugreek, clove, nutmeg, green cardomon powder)
13. Get 2 Tsp Turmeric powder
14. Take 2 Tsp paprika powder
15. Prepare 1 tsp cinnamon powder and Ginger powder
16. Take 1 Tsp cumin powder
17. Make ready 1 tsp sugar
18. Take to taste Salt
19. Get 1/2 cup coconut cream or mascapone cheese

Steps to make Indian Lamb curry:

1. Blend all dry spices in a small coffee grinder into powder.Set aside. Blend minced onion and garlic into purée.
2. Heat up 3 Tsp of duck fat or olive oil in a large pot. Add blended spices and sauté a few seconds until aromatic. Pour in onion and garlic paste. Cook until color change and aromatic.
3. Add diced tomatoes and the rest of all powder spices cook until well mixed for about 1 min.
4. Add 4 cups of broth or water. Throw it all diced vegetables including pineapples. Bring it to a rolling boil. Add diced Lamb.
5. Summer for about 40 minutes on medium to low heat. Stir every 5 to 10 minutes to avoid sick to the bottom. Add broth or water if the juice evaporate too much. Adjust according to your preference.
6. Season with salt and sugar. Serve warm with rice or bread.

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