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Old 10-30-2012, 05:39 PM   #1
somebody shut me the fark up.
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Join Date: 10-23-10
Location: Australia, West Coast
Default Lamb Curry Tutorial (pr0n)

2 1/2 Tbs oil or Ghee...or you can render lamb fat.
1 -1/2 cup plain yogurt-room temp!
1- 1/2 tsp thickening agent like cornstarch/arrowroot
2 tsp salt
cayenne pepper
1/2 tsp turmeric
1 -1/2 lbs lamb-shoulder or leg boneless is best but I used loin chops!
1 -1/2 tsp Poppy seeds -optional
1 large brown onion, sliced thinly lengthwise
15 cloves garlic pureed
1 TBS minced ginger
2 cinnamon quills
5 cardamom pods cracked
4 cloves
1 ripe tomato, diced
two potatoes, peeled, cubed
1 tsp Garam Masala
In a bowl large enough to hold the lamb, mix yogurt, thickening agent,salt cayenne pepper and turmeric, add lamb and mix well and cover, set aside
You can make a paste of the poppy seeds or use them whole.
Indian poppy seeds are a light brown and I only had western black poppy seeds so I left them whole but if you have the right ones, put them in a smooth mortar with 2 tsp of water and grind to a paste.
In a heavy based pot, heat oil over medium and saute onions till they get good color, reduce the heat and add pureed garlic and ginger, poppy seeds,cinnamon, coriander, cardamom and cloves, and mix well.Cook stirring and watching until the paste browns and thickens, and if it looks like it is getting dry or too hot, add a little water till you get a browner color.

Add lamb mixture and tomato, potato, and increase heat till it boils while stirring, then reduce to a simmer and cover with a cracked lid.

Stir every ten minutes to prevent it catching and scorching.
When the gravy has thickened and the meat is tender, it is done.
About 45 minutes to an hour.

Sprinkle with Garam Masala.
This is great with rice but best with roti/paratha
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..

Last edited by BobBrisket; 10-30-2012 at 07:45 PM..
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