How to Prepare Homemade Indian Lamb curry

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, indian lamb curry. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Indian Lamb curry is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Indian Lamb curry is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook indian lamb curry using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Indian Lamb curry:

1. Make ready 1 lb boneless Lamb shoulder, cut into cubes
2. Get 2 cups pineapples, cubes
3. Take 2 golden potatoes, diced
4. Take 4 carrots, diced
5. Get 1 onion, puréed
6. Get 4 garlic cloves, puréed
7. Make ready 4 celery stalks, sliced
8. Prepare 1 large tomatoes, diced
9. Prepare 6 white button mushroom, sliced
10. Take 2 cups oyster mushroom, optional
11. Make ready 2 tsp each (cumin, mustard, fennel and coriander seeds)
12. Get 1/2 tsp each(fenugreek, clove, nutmeg, green cardomon powder)
13. Take 2 Tsp Turmeric powder
14. Make ready 2 Tsp paprika powder
15. Make ready 1 tsp cinnamon powder and Ginger powder
16. Get 1 Tsp cumin powder
17. Make ready 1 tsp sugar
18. Prepare to taste Salt
19. Prepare 1/2 cup coconut cream or mascapone cheese

Instructions to make Indian Lamb curry:

1. Blend all dry spices in a small coffee grinder into powder.Set aside. Blend minced onion and garlic into purée.
2. Heat up 3 Tsp of duck fat or olive oil in a large pot. Add blended spices and sauté a few seconds until aromatic. Pour in onion and garlic paste. Cook until color change and aromatic.
3. Add diced tomatoes and the rest of all powder spices cook until well mixed for about 1 min.
4. Add 4 cups of broth or water. Throw it all diced vegetables including pineapples. Bring it to a rolling boil. Add diced Lamb.
5. Summer for about 40 minutes on medium to low heat. Stir every 5 to 10 minutes to avoid sick to the bottom. Add broth or water if the juice evaporate too much. Adjust according to your preference.
6. Season with salt and sugar. Serve warm with rice or bread.

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