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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.

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