for those of you who love a spicy and thick curry with a natural tangy taste, the effects of adding yogurt.
Imprimer cette page Recipe type:
Main DishNumber of serving: 5Preparation time:
40 Minute(s)Cook time:
400g lamb - cubed or cut into bite sizes
2 tbsp butter or margarine
2 medium size potatoes - cut into medium size cubes
2 tbsp yogurt
Spices - 2 bay leaves, 2 sticks cinnamon, 3 cloves and 1 star anise
coriander leaves for garnishing
salt for taste
3 tbsp plain chili powder (or as per taste)
1 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp crushed black pepper
1 tsp turmeric powder
1 tbsp blended/pounded onion
1 1/2 tsp blended/pounded ginger
1 tsp blended/pounded garlic
When butter is heated, fry the curry paste until aromatic and oil splits.
Add spices and stir in (1 or 2 mins)
Add lamb and salt for taste.
Keep stirring, about 2-3 mins to coat lamb over the curry paste.
Pour enough water and continue simmering until lamb is half cooked.
Add potatoes, stir and cook until lamb and potatoes becomes soft and tender.
Off heat and drop in yogurt and coriander leaves.
Gently stir to dilute yogurt.
The curry is done.