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29 December 2012,05:53 by
J.Sujatha

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LAMB AND VEGETABLE CURRY

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Place the drained pulses in a large pan with the cubed lamb. Pour over enough boiling water to cover and season with salt.
  • Bring to the boil, skim any scum from the surface, then cover and simmer the pulses and meat, for about 20-22 minutes. Stirring occasionally.
  • Add the prepared vegetables to the pan, stir well and continue cooking for a further 25-30 minutes or until the pulses and vegetables are cooked and the lamb is tender.
  • Drain the liquid from the pan and remove the pieces of meat using a slotted spoon.
  • Blend the cooked vegetables and pulses into a blender to a thick puree. Tip into a bowl and set aside.
  • Heat the oil in a large, heavy-based frying pan and fry the thinly sliced onion for about 3-5 minutes or until softened.
  • Add in the masala paste and cook for further 3-5 minutes. Stir in the dry spice mixture and cook, stirring constantly, until the mixture is aromatic.
  • Add the pieces of lamb and the pulse and vegetable puree to the pan, together with the tomato puree and water.
  • Adjust seasoning with salt and pepper, cover and simmer the curry for about 20-30 minutes or until it is thick. Add a little more water if needed.
  • Transfer the curry to a warmed serving dish. Garnish with coriander sprigs, deep-fried onion rings and chilli rings and serve with boiled rice.

INGREDIENTS

  • 750 grams lamb fillet, cut into cubes
  • 50 ml IDHAYAM sesame oil
  • 50 grams moong dhal, washed, soaked and drained
  • 1 large onion, thinly sliced
  • 50 grams lentils, washed, soaked and drained
  • 2 tablespoons tomato puree
  • 50 grams chickpeas, washed, soaked and drained
  • 250 ml water
  • Salt and pepper, to taste
  • Deep-fried onion rings, to garnish
  • Red chillies, cut into rings, to garnish
  • Sprigs of fresh coriander, to garnish
  • Boiled rice, to serve  

Vegetables

  • 300 grams pumpkin, peeled and cubed
  • 2 tomatoes, skinned and chopped
  • 200 grams potato, peeled and cubed
  • 500 grams okra, cubed
  • 2 onions, roughly chopped
  • 200 grams fresh spinach, washed

Masala Paste

  • 3-4 red chillies, deseeded and chopped
  • 4 green chillies, deseeded and chopped
  • 5-6 garlic cloves, crushed
  • 1 inch piece fresh root ginger, finely chopped
  • 2 tablespoon fresh coriander leaves
  • 3 tablespoon mint leaves
  • 50 ml water

Dry spice mixture:

  • 2 tablespoons coriander powder
  • 1 teaspoon black mustard seeds
  • ½ teaspoon cinnamon
  • ¼ teaspoon fenugreek powder
  • 1 teaspoon turmeric
  • 4-5 cardamom pods, crushed

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