Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6

Braised lamb in curry sauce - a detailed recipe.

Ingredients:

• Shoulder of lamb (1.5 kg), preferably suckling lamb, cut into pieces
• 1/4 cup olive oil
• 1.5 tbsp. l. carnations
• 1.5 tbsp. cumin seeds
• 1.5 tbsp fennel seeds
• 1.5 tbsp coriander seeds
• 1.5 tbsp turmeric
• 1 cinnamon stick
• 2 bay leaves
• 10 curry leaves
• 1 fresh red chili
• 2 medium onions, chopped
• 5 cloves garlic, crushed
• 2 tablespoons chopped ginger
• 5 large tomatoes
• 1/2 cup natural yogurt
• 1/2 bunch cilantro, chopped
• 1 bunch green onions, sliced ​​into sticks
• 6 tbsp. steamed basmati rice on the side

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mutton, garam masala, carnation, cumin, fennel seeds, coriander, turmeric, cinnamon, bay leaf, chili pepper, curry leaves, ginger root, onions, garlic, tomatoes, basmati rice, yogurt, cilantro

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Preparation:

Step 1
• Place a large saucepan over medium heat. Finely chop the cloves, fennel, cumin, coriander, and turmeric. Add the oil to the hot pan and the spices. Add the cinnamon stick, bay leaf, curry leaves, and chili. Sauté for 2-3 minutes until golden and fragrant. Be careful, as the leaves will brown slightly. Meanwhile, place the onion, garlic, and ginger in a food processor and finely chop.
Step 2
• Season the lamb with salt and pepper and place in a saucepan with oil and spices. Cook for about 5-7 minutes. Add the onion puree from a blender and simmer briefly to remove some of the moisture, about 8 minutes. Stir with a wooden spoon. Now add the tomatoes and loosely cover with a lid. Reduce the heat and simmer for 40 minutes, until the lamb is tender. Remove the lid and skim off any fat from the surface. Add the yogurt and simmer for another 5 minutes. Garnish with chopped cilantro and green onions and serve with basmati rice.

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