Lamb curry

Grant

Grant

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Bring on those recipes..

Something mild and spicy.
Something that does not make your sphincter try escape the fire.
 
Plain yoghurt enough to cover lamb
750g Lamb
2 garlic cloves finely chopped
2 teaspoons Fresh grated ginger
Can of chopped peel tomato
2 teaspoons curry powder, strength of your choice
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1 teaspoon fresh ground pepper
1/4 cup olive oil

Chuck lamb in a big bowl, throw over yoghurt and add half the spices, mix through and let it stand, ideally overnight..

Brown pepper, remaining spices, garlic and ginger with olive oil in a big pot.. slowly add the lamb mixture and brown.. bring to boil add canned tomatoes to taste, don't start with the whole can.. mix through and turn down heat and simmer.. when it turns a rich brick red, it's ready to eat or whenever you feel like you can no longer wait to eat..
 
WAslayer said:
Plain yoghurt enough to cover lamb
750g Lamb
2 garlic cloves finely chopped
2 teaspoons Fresh grated ginger
Can of chopped peel tomato
2 teaspoons curry powder, strength of your choice
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1 teaspoon fresh ground pepper
1/4 cup olive oil

Chuck lamb in a big bowl, throw over yoghurt and add half the spices, mix through and let it stand, ideally overnight..

Brown pepper, remaining spices, garlic and ginger with olive oil in a big pot.. slowly add the lamb mixture and brown.. bring to boil add canned tomatoes to taste, don't start with the whole can.. mix through and turn down heat and simmer.. when it turns a rich brick red, it's ready to eat or whenever you feel like you can no longer wait to eat..
Click to expand...
Which half of the spices don't you use on the first round ?
 
WAslayer said:
Jirre jy is 'n dom naat..

use ONE teaspoon of EACH of the spices for the marinade and the other teaspoon for the browning..

Het jy nie 2 gedeel deur 1 in wiskunde geletterdheid geleer nie..??
Click to expand...
:ROFL: EK fok jou net rond.
 
Grant said:
Bring on those recipes..

Something mild and spicy.
Something that does not make your sphincter try escape the fire.
Click to expand...
Me... I married an woman of Indian decent.
This recipe has worked for hundreds maybe even thousands of years.

Warning: other than the cooking, Results may vary.
 
WAslayer said:
Plain yoghurt enough to cover lamb
750g Lamb
2 garlic cloves finely chopped
2 teaspoons Fresh grated ginger
Can of chopped peel tomato
2 teaspoons curry powder, strength of your choice
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1 teaspoon fresh ground pepper
1/4 cup olive oil

Chuck lamb in a big bowl, throw over yoghurt and add half the spices, mix through and let it stand, ideally overnight..

Brown pepper, remaining spices, garlic and ginger with olive oil in a big pot.. slowly add the lamb mixture and brown.. bring to boil add canned tomatoes to taste, don't start with the whole can.. mix through and turn down heat and simmer.. when it turns a rich brick red, it's ready to eat or whenever you feel like you can no longer wait to eat..
Click to expand...
Ta
This sounds like a winner
 
Mista_Mobsta said:
Also - if you plan on using any cardamom pods in any curry - FFS take them out before serving the bloody dish! Nothing worse than biting into a whole cardamom pod in between some nice curry bites!
Click to expand...
We have a cardomom filter at home. My daughter, somehow she always gets it.
Wife made breyani on Monday and used 3 x cardomom pods in the pot.
My daughter got all 3 :laugh:
 
I take the stuff like cardamom, star anise and so on, dry roast it then tie it in a piece of cheesecloth which goes in the curry - leaves all the flavour and is easy to remove before dishing up.

Also, whichever recipe I use, I like to prepare and cook a curry the day before we want to eat it.
Two benefits - the great smells in the house while it is cooking, and a curry which rested overnight just seems better the next day, to me it does anyway.

We also make our own poppadum/roti/butter naan to go with the curries, I am not a great fan of rice.
 
WAslayer said:
Jirre jy is 'n dom naat..

use ONE teaspoon of EACH of the spices for the marinade and the other teaspoon for the browning..

Het jy nie 2 gedeel deur 1 in wiskunde geletterdheid geleer nie..??
Click to expand...
He is confusing it with a piss up potjie :laugh:
 
WAslayer said:
Plain yoghurt enough to cover lamb
750g Lamb
2 garlic cloves finely chopped
2 teaspoons Fresh grated ginger
Can of chopped peel tomato
2 teaspoons curry powder, strength of your choice
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1 teaspoon fresh ground pepper
1/4 cup olive oil

Chuck lamb in a big bowl, throw over yoghurt and add half the spices, mix through and let it stand, ideally overnight..

Brown pepper, remaining spices, garlic and ginger with olive oil in a big pot.. slowly add the lamb mixture and brown.. bring to boil add canned tomatoes to taste, don't start with the whole can.. mix through and turn down heat and simmer.. when it turns a rich brick red, it's ready to eat or whenever you feel like you can no longer wait to eat..
Click to expand...
Forgot the chili.
 
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