Delicious and Super Healthy Lamb Curry

By: Ramona Cuisine from ramonascuisine.com

By: Ramona Cuisine from ramonascuisine.com

"Oh my!! Finally, I know!! My all time favourite lamb curry recipe has arrived! At last!. Time is unfairly flying, way too fast and I’ve had so many exciting recipes that I wanted to share! …. But here it is at last, the much awaited VIC (very important curry) recipe of this wonderful and much awaited for – lamb curry. This healthy Sri Lankan curry is so addictive. I am addicted to anyway. It is healthy and so delicious. It contains super healthy ingredients."

NotesServe on a nice basmati or jasmine rice or with my lovely homemade flat bread and along side a beautiful dhal. Oh, absolutely delicious - there is nothing more I could say. A winner every time, any day, any time.
Trim the meat of any visible fat when cutting and preparying it for the curry.. Ideally would be to use meat that has bone on such as a lamb leg or shoulder ( although the shoulder has got less meat and more bone). I usually use lamb leg and I get the butcher to slice it. The bones give that extra delicious taste.
As you can see lamb curry is an aromatic mix of fresh ginger, spices that is super easy to prepare and have ready in no time. ... All you will need is some super healthy ingredients like turmeric, garam masala, cumin and chilli powder, some mixed seeds the rest is ingredients that you would have in the kitchen as staples.

Click here for the easy casserole recipe

Serves4 People

Preparation Time15 min

Cooking Time40 min

Ingredients

800 g lamb meat (cubed) approx 2 pounds
1 large onion
3 tbsp curry powder (for hot)
1 green chili (fresh- for extra hot)
1/2 tsp seeds (mixed)
1 tsp turmeric powder
8 leaves curry (fresh, frozen or dry)
2/3 tbsp tomato puree
1 tsp cu-min powder
1/2 tbsp garam masala

Instruction

Cut the washed lamb meat into chunks/pieces. I usually cut the meat into small cubes of about 1 cm sq. Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the meat marinades the better.
Meanwhile, peel wash and chop the onion. Wash the fresh chilli, peel, crush and chop the garlic. Set aside ready for action.
Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly. You can cover to speed up the softening by using its own steam to cook the onion.
Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion becomes nice'n soft. All in all cook for about 3 mins.
Add the meat which has marinated for a while (even overnight if you can - it’s amazing), add some water (aprox. 100-200ml depending on how juicy you want your curry to be) and stir. Cover and cook for about 15-20 min.
Add the chopped tomato, the tomato paste, the crushed and chopped garlic, the curry leaves, the grated ginger, the garam masala, turmeric and cumin powders and grind some black/mixed pepper. Stir and cook for another 10-12 min covered or uncovered. I prefer uncovered so that the juices reduce slightly.
Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.