Lamb in Coriander Sauce
"a subtle blend of asian spices, not a curry but a delightful dish. Easy to prepare and it s a real winner for anyone who likes spicy without r ed hot!"
photo by JoyfulCook
- Ready In:
- 1hr 25mins
- Ingredients:
- 18
- Yields:
-
4 4 portions
- Serves:
- 4
ingredients
- 2 tablespoons oil
- 500 g lamb, -diced
- 2 onions, chopped
- 1 coriander, bunch chopped
- 1 green chili pepper, deseeded and chopped
- 2 garlic cloves, grated
- 5 cm ginger, grated
- 2 tablespoons coriander, ground
- 1 teaspoon turmeric
- 1⁄2 teaspoon gunnel seeds
- 2 cardamom pods, seeds only
- pince og clove
- 1 pinch cinnamon
- 1⁄2 - 1 teaspoon chili powder, according to taste
- 4 curry leaves
- 1 tomatoes, chopped
- salt
- 200 ml water, approximate
directions
- heat oil and in a large pan over medium heat add the lamb and cook stirring all the time until the meat is sealed.
- Add the onions and continue to fry for at least 5 minutes - adding a little extra oil or water if it looks like sticking.
- Add Chopped coriander, chilli, garlic and ginger and cook for just a few minutes more.
- Add the remaining spices, curry leaves, chopped tomato and salt, cook for another few minutes adding the water. bring to the boil, turn down heat and simmer for about 3/4 of an hour.
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RECIPE SUBMITTED BY
JoyfulCook
United Kingdom
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
