Grind those Spices for a Lamb Curry…

“A hearty, comforting and beautifully spiced lamb curry

brings warmth to the soul

and the spirit of India right to your plate.”

~ Josh Weismann

I enjoy roasting and grinding aromatic seeds

to make the curry powder for this spicy lamb curry.

img_7653

Let’s make a curry!

Making your own dry spice is so satisfying

and the aroma is amazing!

Ingredients:

  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds

~~~~~~~~~~~~~~~~~~~

  • 3tbsp flour
  • 1tsp paprika
  • 1/2 tsp turmeric
  • Grinding of salt and black pepper
  • 2 tbs groundnut oil
  • 650g lamb steaks, chopped
  • 3 shallots
  • Ginger, thumb-sized, finely chopped
  • 4 cloves garlic, chopped
  • 3 green chillies
  • 400g chopped tomatoes
  • 2 kaffir lime leaves
  • 250ml chicken stock
  • Garam masala
  • Fresh coriander
  • Lime, cut into wedges

Chop, season and brown the lamb.

Cook down the vegetables, add the chopped tomatoes, sugar

and in with those citrusy kaffir leaves.

Method:

  1. Add cumin seeds, coriander seeds, mustard seeds and fennel seeds to a large, dry, medium hot frying pan.
  2. Keep the spices moving for a minute or two until they brown slightly.
  3. Empty the pan into a bowl and let the spices cool slightly before grinding them to a fine dry spice powder with a pestle and mortar.
  4. Add the paprika, salt and pepper to flour and place in a food bag.
  5. Cut the lamb into cubes and shake to coat, in the seasoned flour.
  6. Heat 1tbs groundnut oil in a wide pan and brown the lamb pieces, remove and set aside.
  7. Next, finely chop shallots, ginger, garlic and chillies, then sauté in the pan until soft and golden.
  8. Add the chopped tomatoes with a pinch of sugar along with about the kaffir leaves.
  9. Add the dry spice mix to the pan and stir well and cook for a minute or two.
  10. Now return the lamb to the pan, stir and cook for five minutes, making sure that the meat is fully covered.
  11. Add enough stock for a thick sauce, bring to a gentle simmer, put a lid on the pan and cook on a very gentle heat for about an hour.
  12. Finally add a sprinkle of garam masala and a handful of chopped fresh coriander.

img_7663

Now it’s time for that freshly ground dry spice!

Back in with the lamb, add stock, cover with a lid and cook slowly.

When ready, remove the kaffir leaves

and generously sprinkle on the garam masala and fresh coriander.

img_7668

Serve with rice basmati rice, flatbread and a squeeze of fresh lime.

I love the depth of colour in this curry

and it tastes great too!

Enjoy,

Frances 😋

 

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25 thoughts on “Grind those Spices for a Lamb Curry…

    • Thanks Lynne…no fancy grinder either, just a pestle and mortar Grind those Spices for a Lamb Curry…
      POSTED ON APRIL 18, 2016
      “A hearty, comforting and beautifully spiced lamb curry
      brings warmth to the soul
      and the spirit of India right to your plate.”
      ~ Josh Weismann
      I enjoy roasting and grinding aromatic seeds
      to make the curry power for this spicy lamb curry.
      img_7653
      Let’s make a curry!
      img_7654 img_7655 img_7656
      Making your own dry spice is so satisfying
      and the aroma is amazing!
      Ingredients:
      1 tsp cumin seeds
      2 tsp coriander seeds
      1 tsp mustard seeds
      1 tsp fennel seeds
      ~~~~~~~~~~~~~~~~~~~
      3tbsp flour
      1tsp paprika
      1/2 tsp turmeric
      Grinding of salt and black pepper
      2 tbs groundnut oil
      650g lamb steaks, chopped
      3 shallots
      Ginger, thumb-sized, finely chopped
      4 cloves garlic, chopped
      3 green chillies
      400g chopped tomatoes
      2 kaffir lime leaves
      250ml chicken stock
      Garam masala
      Fresh coriander
      Lime, cut into wedges
      img_7657 img_7658 img_7659
      Chop, season and brown the lamb.
      img_7660 img_7661 img_7662
      Cook down the vegetables, add the chopped tomatoes, sugar
      and in with those citrusy kaffir leaves.
      Method:
      Add cumin seeds, coriander seeds, mustard seeds and fennel seeds to a large, dry, medium hot frying pan.
      Keep the spices moving for a minute or two until they brown slightly.
      Empty the pan into a bowl and let the spices cool slightly before grinding them to a fine dry spice powder with a pestle and mortar.
      Add the paprika, salt and pepper to flour and place in a food bag.
      Cut the lamb into cubes and shake to coat, in the seasoned flour.
      Heat 1tbs groundnut oil in a wide pan and brown the lamb pieces, remove and set aside.
      Next, finely chop shallots, ginger, garlic and chillies, then sauté in the pan until soft and golden.
      Add the chopped tomatoes with a pinch of sugar along with about the kaffir leaves.
      Add the dry spice mix to the pan and stir well and cook for a minute or two.
      Now return the lamb to the pan, stir and cook for five minutes, making sure that the meat is fully covered.
      Add enough stock for a thick sauce, bring to a gentle simmer, put a lid on the pan and cook on a very gentle heat for about an hour.
      Finally add a sprinkle of garam masala and a handful of chopped fresh coriander.
      img_7663
      Now it’s time for that freshly ground dry spice!
      img_7664 img_7665 img_7666
      Back in with the lamb, add stock, cover with a lid and cook slowly.
      When ready, remove the kaffir leaves
      and generously sprinkle on the garam masala.
      img_7668
      Serve with rice basmati rice, flatbread and a squeeze of fresh lime.
      I love the depth of colour in this curry
      and it tastes great too! 😋

      Like

  1. A wonderful recipe, Frances. I love all curries as long as they aren’t too hot, and lamb in my favourite meat in any form. I love to read about all the different spices you use, as well as the comments you get with additional ideas. 🙂

    Liked by 1 person

  2. Pingback: Spice up those Bombay Potatoes… | Loving Leisure Time

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