Herbie's Lamb Curry
Lamb curry is a classic dish from northern India and the most popular of all curries. This is rich full-bodied curry with just a small amount of heat.
- Lamb from leg, trimmed · 1 pound
- Herbie's Spices Curry Mix · 2 tablespoons
- Herbie's Spices Panch Phora · 2 teaspoons
- Olive Oil · 1 tablespoon
- Tomato Paste · 2 tablespoons
- Coconut Cream or Full-fat Cream · ½ cup
- Salt · 1 teaspoon
Lamb curry is a classic dish from northern India and the most popular of all curries. This is rich full-bodied curry with just a small amount of heat. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. The lamb curry is best when made the day before eating.
Cut the lamb into ½ inch cubes.
Heat a heavy-based saucepan and heat the oil.
Add Curry Mix and Panch Phora and stir over heat for two minutes until steaming and aromatic.
Add the meat in batches, so that all cubes are sealed on all sides.
Stir in the tomato paste and half a cup of water, and the salt. Lower heat, cover, and cook slowly for about an hour, stirring occasionally, until meat is very tender.
Add cream or coconut cream (depending on the flavor you want) ten minutes before serving and reheat without the lid.
Use your imagination to make variations – use beef instead of lamb and add vegetables of your choice.
Garnish with chopped coriander. Serve with rice cooked with cardamom seeds and saffron.