Browse our products

Free delivery on all UK orders over £24.99

Shop in confidence

Lamb Curry - Punjabi Style

This curry has a warm scented selection of spices, using steenberg's black cardamoms and diced lamb

Ingredients

How to make lamb curry

  1. Put the ginger and garlic in a pestle, with a teaspoon of water and mash to  a paste with a mortar.  Alternatively, you can use a small coffee grinder.
  2. Heat the oil in a heavy-bottomed saucepan.  Add the cardamoms, curry leaves (or bay leaf) and stir fry for 15 seconds, then add in the onion.  Turn the heat down a bit and fry the onions until translucent and just turning brown at the edges; this will take about 7 minutes.
  3. Now add the lamb cubes and stir fry for 3 or so minutes, then add the ginger-garlic paste, spices and salt.  Cook until the mixture is dry; this takes about 2 minutes.
  4. Add the tomatoes, bring to the boil, then turn down the heat and simmer for 10 minutes.  Add the water, bring to the boil, then lower the heat; cover and simmer for 45 minutes.  Stir occasionally to ensure it does not stick, and add any water if you need to.
  5. Just before serving, add the chopped coriander leaves and stir in.

Print

To print this recipe in printer friendly format click the button below

Comments

Bookmark this



Shop for the ingredients

Recipes menu


Your basket

Latest from the blog

What’s Going On With Vanilla?
24 July 2017, 12:25 pmHaving built a decent line in Fairtrade organic vanilla, we recently have had to stop selling it to trade because…... Read more
Cinnamon – Can Science Show Differences In Taste Between Cassia And Cinnamon
23 June 2017, 4:10 pmIn 2015, we did a study of the coumarin level in cinnamon, cassia and tonka beans.  Following on from that,…... Read more
A taste of Spain: Steenbergs smoked paprika and chorizo hash, a heavenly brunch recipe
31 May 2017, 1:35 pmSmooth, sweet and silky, smoked paprika is truly a delight to cook with. Although paprika can be sourced from Hungary,…... Read more
Decoration