It’s been a grand weekend! Saturday we were at home for most of the morning and afternoon, so after doing the ritual of running about three loads of washing, I cooked an Indian meal and have been waiting for Monday to share this delicious curry recipe with you! 🙂 It was SO good that I highly recommend you try it!
This recipe comes from Camelia Punjabi’s book, 50 Great Curries on India. I was given this as a first anniversary gift from someone in Kuwait and have loved cooking the various Indian curry recipes. They have always been good – so if you are looking for a Indian curry recipe book, I recommend getting her book. Its really easy to follow
This is one of the current top favourites – so any guests coming home in the near future will definitely get to taste this! I have followed her recipe, the only thing I did differently was I first cooked the lamb in a pressure cooker (lamb, water, turmeric powder, salt) for 4-5 whistles, this
made the lamb extra soft and was melting in our mouths
I loved frying the potatoes with the cumin seeds … it was sooooooooo yum and hard to not eat before it was added in the curry
It's been a grand weekend! Saturday we were at home for most of the morning and afternoon, so after doing the ritual of running about three loads of washing, I cooked an Indian meal and have been waiting for Monday to share this delicious curry recipe with you! 🙂 It was SO good that I highly recommend you try it!
- Rub the potatoes with a little salt and set aside for 15 minutes. Rinse and dry. Mix the 4 spice powders with 2 teaspoons of water to make a paste Reserve
- In a large pot, heat the oil and cumin seeds. When hot add the potatoes and saute until golden and crispy. Remove the potatoes and set aside. Strain the cumin seeds from the oil and put 3 tablespoons of the strained oil back into the pot
- Add the onions and fry until medium brown, stirring from time to time. Add the cinnamon or bay leaf, the seeds of the black cardamom, the whole green cardamoms, and the mace. Continue to fry until the onions are deep brown, which will take about 25 minutes in all
- Add the spice paste and stir fry for a minute or two, then add 2 tablespoons of water. Add the ginger and garlic and fry for another 30 seconds
- Now put in the lamb and bones with the cinnamon and cloves and saute for 5-7 minutes, stirring even now and then. Add the tomatoes and let the meat fry in this mixture until the liquid from the tomatoes evaporates
- Add 3½ cups of water and 1¼ teaspoons salt. Cover and cook over low heat for 35 minutes. Then put in the tried potatoes and cook until the meat is tender, making sure that the potatoes do not overcook (8-10 minutes). Remove the bones and cinnamon or bay leaf and add more salt if required If you want more curry, add an extra 1/2 cup of water when putting in the potatoes