Andhra Lamb Curry Recipe - Serves 4-6

Andhra Lamb Curry Recipe

From 271 to 406 calories each serving (469 to 604 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Hot



Ingredients

700g (1 1/2 lbs) lean lamb, cut into bite-sized pieces
1/2 cup unsweetened natural yoghurt
4 cloves of garlic, peeled and crushed
2.5cm (1 inch) fresh ginger root, peeled and grated
2 teaspoons (10ml) chilli powder
1/2 teaspoon (2.5ml) ground turmeric
2 tablespoons fresh coriander (cilantro) leaves, finely chopped
3 tablespoons (45ml) cooking oil
2 medium onions, peeled and finely chopped
6 green cardamoms, lightly crushed
4 cloves
3 medium tomatoes, finely chopped
1/2 teaspoon (2.5ml) caraway seeds
10 curry leaves
1/2 teaspoon (2.5ml) salt


Method

Put the lamb and yoghurt in a large bowl and mix well
Add the garlic, ginger, chilli powder, turmeric and fresh coriander (cilantro) to the bowl, one ingredient at a time and mixing well before adding the next ingredient
Cover the bowl with kitchen film and marinate overnight in the fridge
Heat the cooking oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Saute the onions until they are cooked and starting to brown (10-18 minutes), turning often
Add the cardamoms and cloves, mix well and fry for 1 minute, stirring a couple of times
Add the lamb, its marinade and 1/4 cup (62ml or 2 fl oz) of hot water, mix well, bring to a simmer, reduce the heat and simmer for 10 minutes, stirring often to make sure the curry does not stick
Increase the heat to medium and simmer for 5 minutes, stirring often
Add the tomatoes, mix well and cook for 8 minutes, stirring often to make sure the curry does not stick (add a little hot water if the curry becomes too dry)
Add the caraway seeds, curry leaves and salt and mix well
Add 1/2 cup (125ml or 4 fl oz) hot water, mix well and bring to a simmer
Reduce the heat, cover and simmer for 20 minutes (or until the lamb is tender), stirring now and again
Remove the lid, increase the heat to medium and cook until the sauce is how you want it, stirring often
Serve hot on rice

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Recipe submitted on 25 February 2011

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