Lamb Curry Adds a Little Heat

For those of you who are tired of bland flavors, might want to try to make this lamb curry for yourself, and or your family. It is better if you use a pressure cooker to soften the lamb beforehand, or add it to a pot of water and let it boil for a while. Just remember to keep an eye on it and add water if necessary. Once you have made this lamb curry recipe, adjust the seasonings accordingly.

Lamb Curry

Supplies needed- Pressure Cooker or med sized pot to boil the lamb stew.

Ingredients-

5 lbs. lamb stew meat (cut into cubes)

1 onion, chopped

1 tsp salt

1 tsp pepper

1 tomato, diced

2 cloves garlic, minced

5 medium-large potatoes, peeled if desired, quarter and set aside

Spices- Masala curry powder, geera (cumin)

Method-

Cut the lamb stew meat into small pieces. Place this meat into a pressure cooker or pot with a little oil. Fry it with salt and pepper to brown. Do this over low heat so it will not burn. Add tomato, garlic, onion, and continue frying to let the vegetables season the meat. Wash and peel potatoes and quarter them. Set aside in water so they will not brown.

Transfer the meat from the pot into another pot. Cover the meat with water, add a couple of bay leaves and allow the meat to boil for a couple of hours to tenderize it. Turn off heat and remove meat from this pot and place it back in the pot that has the tomato, onion, and garlic. Turn the heat back on low and add a little more oil. Add the cumin, salt and pepper, and the Madras Curry. Continue to let the meat brown, along with the spices. Take the potatoes out of the water and pat dry.

Add the potatoes to the pot and continue to brown, so the curry can penetrate the potatoes and meat. After approximately 20 minutes, take a couple of cups of cold water and add it to the pot. Cover the pot with lid and allow it to simmer until the potatoes are soft. Remove the lid to let out the steam. The liquid or gravy shot not be too thin or too thick.

You can use cornstarch or flour to thicken the gravy if need be. Always remember to place the dry ingredients (thickener) in a small bowl. Add enough COLD water to make a smooth paste. Add this to the pot and continue to cook over low heat until the gravy is the consistency that you want.

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