Curry lamb stew – a detailed recipe cooking. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- Lamb shoulder (1.5 kg.), Preferably milk lamb, cut into pieces
- 1/4 Art. olive oil
- 1.5 tbsp. l carnations
- 1.5 tbsp. l zira seed (cumin)
- 1.5 tbsp. l fennel seed
- 1.5 tbsp. l coriander seed
- 1.5 tbsp. l turmeric
- 1 cinnamon stick
- 2 bay leaves
- 10 curry leaves
- 1 fresh red chili
- 2 medium onions, chopped
- 5 garlic cloves, minced
- 2 tbsp. l chopped ginger
- 5 large tomatoes
- 1/2 tbsp. natural yogurt
- 1/2 bunch of cilantro, chopped
- 1 bunch of green onions, sliced with cedars
- 6 tbsp. steamed basmati rice garnished
Recipes with similar ingredients: lamb, garam masala, cloves, cumin, fennel seeds, coriander, turmeric, cinnamon, bay leaf, chili pepper, curry leaves, ginger root, onion, garlic, tomatoes, basmati rice, yogurt, cilantro
Recipe preparation:
- Place a large pot on medium heat. Grind cloves, fennel, caraway seeds, coriander and turmeric. Add oil to hot pan and put spices. Throw a cinnamon stick bay leaf, curry leaves and chili. Fry for 2-3 minutes. before golden color and aroma. Be careful, the leaves are a little toast. At this time, put onion, garlic and ginger in the kitchen combine and finely chop.
- Salt and pepper the lamb and put in a pan with butter and spices. Cook for about 5-7 minutes. Add onion puree from blender and simmer a little to remove part of the moisture, about 8 min Stir in a wooden spoon. Now add the tomatoes and lightly cover with a lid. Reduce heat and simmer for 40 minutes, until the lamb will not become soft. Remove the lid and remove grease from surface. Put the yogurt and simmer another 5 minutes. Decorate chopped cilantro and green onions, serve with basmati rice.
