Name: South Indian Lamb Curry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Cuisine: indian
Ingredients: 1 kg lamb leg chopped into pieces; 1 onion finely chopped large; 3 tomato chopped large skin off; 3 potato broken into chunks; 1 tbs curry powder; 1 tbs cumin seeds; 3 garlic clove finely chopped; 1 ginger cleaned finely chopped *to taste; 3 tbs vegetable oil; 4 fresh curry leaves; 3 tbs fresh coriander chopped

by heatherknobel Last updated on 07/09/2019

A rich, tomato and coriander curry. - heatherknobel

Ingredients

1 kg lamb leg chopped into pieces
1 onion finely chopped large
3 tomato chopped large skin off
3 potato broken into chunks
1 tbs curry powder
1 tbs cumin seeds
3 garlic clove finely chopped
1 ginger cleaned finely chopped *to taste
3 tbs vegetable oil
4 fresh curry leaves
3 tbs fresh coriander chopped

Method

Step 1

Warm the oil in a heavy bottomed pot.
Step 2

Add the chopped onion and saute until glossy. Add the garlic, ginger, cumin seeds, curry leaves and curry powder and fry together gently for about 3 minutes, being careful not to burn the onions.
Step 3

Add the chopped tomatoes and let this all simmer together for a few minutes until it becomes a lovely rich sauce.
Step 4

Add the chopped lamb and about 1 teaspoon of salt.
Step 5

Turn the stove down to a very gentle simmer and let it cook for about 1 hour until the lamb is half cooked.
Step 6

If the curry becomes dry during this hour, add up to 1 cup of cold water.
Step 7

Add the potatoes and cook until they are soft.
Step 8

Just before you are ready to serve add the chopped coriander and let the curry rest for about 10 minutes.

Recipe Notes

from Australia’s Best Recipes team

Be careful not to add too much water. You can also add 2 teaspoons of garam masala just before the end of the cooking process. This will thicken the sauce and give a lovely flavour.