Lets Prepare Traditional lamb curry

Traditional lamb curry. Make this recipe on the stovetop or in the pressure cooker. Whatever you choose, slowly cooking the lamb is the key to tender lamb in this dish. Make a pot of rice and dinner is served.. Its easy to make Traditional lamb curry for my family.

Traditional lamb curry

I avoid some of the more traditional hard to find ingredients like black cardamom or even cinnamon. This lamb curry is both big on flavour and really easy to make. Once you've tried it, you'll never look back. You can easily cook Traditional lamb curry by following 15 ingredients and 6 steps. Here is how you can easily make that.

Ingredients of Traditional lamb curry

1	Take of Lamb Knuckles.
2	Take of garlic and ginger paste.
3	It's of beef stock.
4	Take of medium sized potatoes chopped in quarters.
5	About of peeled tomatoes.
6	You need of onions finely chopped.
7	It's of mild curry powder.
8	Approximately of Durban masala.
9	Take of chili flakes.
10	You need of olive oil.
11	About of ground coriander.
12	Approximately of ground cumin.
13	About of fresh coriander leaves to garnish.
14	Approximately of sea salt to season.
15	Prepare of rotis.

Lamb curry is a popular dish from the Kashmiri cuisine known as Rogan josh. This appealing colored nonveg curry mesmerizes your palate with its perf. Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India.

Traditional lamb curry cooking instructions

Step 1	Heat olive oil in a large pot, then add the onions and cook until Caramelized..
Step 2	Add the curry powder, ground coriander and cumin and sauté further. Stir every 5 minutes.
Step 3	Add the lamb knuckles and garlic and ginger paste stir to combine with the spices. The lamb knuckles should be coated in spices and should be brown..
Step 4	Add the can of tomatoes, and bring to a simmer to reduce the sauce and to break down the tomatoes..
Step 5	Add the beef stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is soft and tender..
Step 6	To warm the rotis, heat one at a time in the microwave for 30 seconds then serve with the curry, or alternatively serve with steamed basmati rice or jasmine rice and garnish with the fresh coriander leaves..

A spice-heavy lamb curry made in the pressure cooker. Back in the kitchen at home, Ma cooked the lamb with spices traditionally used in tandoori oven baking: cardamom, a ginger-garlic paste, cloves. Boneless lamb shoulder works best for lamb curry, or chopped lamb stew meat. The dish is delicious served with steamed basmati rice, Indian cucumber salad, and raita. If you thicken the gravy, it tastes.