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LOCATION: Recipes >> Pressure Cooker >> Lamb Curry 01

Print this Recipe    Lamb Curry 01

LAMB PASSANDA CURRY (Indian)

1 pound lamb cut into small cubes
3 TBs oil
2 big chopped fine onions
1/2 tsp ginger paste
1/2 tsp garlic paste
2 potatoes, sliced into 1 cm thin round
1 tsp cumin seeds
4 whole pods cardamom
4 cloves
2 cinnamon sticks
1/2 tsp turmeric
salt to taste
1/2 tsp chilli powder (or to taste)
1 cup yogurt beaten to a paste and diluted with 1 cup water and beaten again
2-3 tbsp (to garnish) chopped corriander leaves

Heat the oil and add cumin, cardamom, cloves and cinnamon sticks
followed immediately with onions. Slightly brown the onions.

Add Ginger and garlic paste followed by turmeric, salt and chilli
powder. Stir for 2-3 minutes. (if the spices tend to stick to th
epot you can add some water).

Add the lamb and 2 cups of water and cook on a low flame until the
meat is tender. (I use a pressure cooker for 10 minutes).

In a seperate pan, fry the potatoes. (You can avoid frying with
slight loss of taste by adding the potatoes to the lamb mixture
when th elamb is about 70 % done)

When the meat is done add the yogurt mixture and potatoes followed
by corriander leaves and cook on a low flame until the gravy
thickens.

Serve with rice.

Variations: You can substitute lamb with chicken or beef also.

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