Northern Indian Lamb Curry – Old Delhi Nehari
Ginger is among the healthiest and most flavorful ingredients in Indian cuisine. Among its health benefits, it is used to assist digestion, curb nausea and combat the symptoms of colds and flu. When combined with a little cinnamon, it has also been found to reduce muscle pain and stiffness in joints. North Indian Lamb Curry
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Ingredients: North Indian Lamb Curry
|1 tbsp||sunflower oil|
|2 cm||piece of cinnamon stick|
|600 g||lean boneless lamb, cut into 2 cm pieces|
|½ tsp||chili powder|
|½ tsp||ground coriander|
|1 tsp||peeled and grated fresh root ginger|
|3-4||garlic cloves, crushed|
For the spice masala
|¼ tbsp||fennel seeds tsp black peppercorns|
|1 tbsp||fennel seeds|
To garnish North Indian Lamb Curry
|1||onion, sliced and lightly fried|
|2||green chilies, cut into strips|
|3 cm||piece of fresh root ginger, peeled and cut into thin strips a few washed and chopped coriander leaves|
Method of preparation:
First make the spice masala.
Heat a pan on medium heat and add the fennel seeds, peppercorns and toast for a couple of minutes. Leave to cool and then grind to a medium to fine powder in a spice mill or pestle and mortar. North Indian Lamb Curry
Heat the oil in a pan on medium heat and add the bay leaves, cloves, cardamoms and cinnamon.
Add the lamb and fry for 2-3 minutes.
Now add the chili powder, ground coriander, turmeric and tomato followed by the ginger and garlic and cook on low heat for 15-20 minutes or until droplets of oil appear on the surface.
Add the spice masala to the pan of lamb and cook for a minute.
Pour in 500ml of just boiled water and cook on low heat for 20-25 minutes until the lamb is tender.
Garnish with the fried onion, green chilies, ginger and coriander leaves.
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