Lamb Curry The Easy Way 

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An authentic Indian taste sensation.

Suggestions:

Serve on a large pappadum with rice and Eggplant Yoghourt Relish.

Ingredients:

1 kg lamb, cubed

1 cup Jalna Premium Blend Creamy Yoghourt or BioDynamic Yoghourt

1 3/4 cup water

2 Tbsp tomato paste

4 garlic cloves, peeled and finely chopped

2 Tbsp fresh ginger, peeled and finely chopped

1 Tbsp peanut oil

1 cinnamon stick

3 cloves

1 Tbsp curry powder

1 Tbsp mango chutney

1 Tbsp lemon juice

Directions:

Mix the Jalna Yoghourt together with water and tomato paste.

Peel and chop finely the ginger and garlic. Add to yoghourt mixture, combine well.

Heat oil in a large non-stick pan, add the meat, a few cubes at a time, and cook over a high heat until well coloured. Remove the meat from the pan and place on a plate. Repeat the process until all meat is cooked.

Add a little more oil to the pan if it is dry. Fry the cinnamon stick, cloves and curry powder in the pan for 30 seconds. Add the yoghourt puree, mango chutney and the meat. Bring to the boil.

Cook, uncovered over a low heat until the meat is tender, approximately 5 minutes.

Remove the lid and cook rapidly to reduce some of the sauce.

Season the curry with a little lemon juice to give it a fresh, tart taste, remove the cinnamon stick.

Variations:

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Jalna Dairy Foods

Related Recipes:

Eggplant Yoghurt Relish

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