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Lamb Curry


For 2 servings:

400g lamb shoulder, cut into cubes
6 tbsp brown onion paste
4 tsp ginger garlic paste
3 tbsp tomato paste
2 tsp red chilli powder
2 tsp coriander powder
2 tsp green fennel powder
4 cinnamon sticks
16 pods whole green cardamon
1 tsp whole cumin
Sea salt

Cooking Method

  1. Heat oil in a pan and add cinnamon stick, cumin seeds, green cardamom and fry till crackle. 
  2. Add ginger garlic paste to cook on how heat for about 4 to 5minutes. 
  3. Add brown onion paste and stir.
  4. Add some water so that brown onion paste does not start to burn. 
  5. Add tomato paste,  red chilli powder, coriander powder and fennel powder and saute well.
  6. Add lamb and cook well, adding water if required.
  7. Season with salt.
  8. Garnish with fresh coriander leaves just before serving. 

Recipe by Chef Javed Ahamad  & La Galerie De Dietrich

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