Spicy Lamb Curry with Basmati Rice
Perfect for those chilly winter evenings!
Serves: 3 people
Preparation time: 5 mins
Cooking time: 30 – 40 mins
Ingredients:
- 1/2 Kg Cubed lamb shank
- 2 Tbsp. Oil
- 1 Medium Sliced Onion
- 1 Sprig curry leaf
- 2 Sprigs fresh thyme
- 1 Cinnamon stick
- 1 Star aniseed
- ½ Tsp cumin seeds
- 1 Bayleaf
- ¼ Tsp turmeric
- 1 & ½ Tsp ginger & garlic
- 1 & ½ Tbsp hot masala
- 1 Grated tomato
- 1 Tbsp tomato puree
- 2 Green Chillies
- Salt to taste
- 3 Utd Potatoes halved
- 1 & ¾ Cup boiling water
- Fresh Coriander
BASMATI RICE
- 1 Cup Basmati Rice
- 1 & ½ Cup Water
- 1 Cinnamon stick
- 2 Cardamom pods
- Salt to taste
- Food Colouring
How To Make Spicy Lamb Curry with Basmati Rice
- Heat oil, add onions, add whole spices.( cinnamon, aniseed, bay leaf, cumin seeds)
- Once onion start to brown, add curry leaves, thyme, ginger & garlic & Chilli
- Add Spices masala & turmeric then add meat & salt.
- Stir well to coat meat with spices evenly.
- Cover pot and let it cook on low heat for 5 minutes.
- Add tomatoes & tomato puree.
- Cover allow to braise for 10 minutes.
- Add ½ Cup boiling water or as desired for gravy.
- Cook for about 15 – 20 mins until meat is almost done.
- Add 3 potatoes halved & add ¾ Cup Boiling water Allow cook for a further 10 -15 minutes until potatoes are soft.
- Garnish with coriander.
- Wash & place rice in a medium pot over high heat.
- Add Cinnamon sticks & cardamom pods & salt.
- Cover halfway & Bring to a boil on medium- high heat.
- For 10mins Cook until light & fluffy.
- Add food Colouring & Serve