Takes a little longer than the other Purkan Curry Paste recipes, however it's well worth the time and effort!...
2 hours 10 mins
Boneless Lamb Shoulder, cubed and fat removed - 700 g
| ||Juiced Lemons - 2|| |
| ||Onions, finely sliced - 1|| |
| ||Fresh Garlic, finely sliced - 2 cloves|| |
| ||Panch Puran - 1 tbsp|| |
| ||Indian Bay Leaf - 2|| |
| ||Curry Leaves - 12|| |
| ||Chat Masala - 2 tsps|| |
| ||Chopped Tomatoes - 400 g tin|| |
| ||Olive Oil - 3 tbsps|| |
| ||Price's Spices Purkan Curry Paste - 2 tbsps|| |
| ||Pipers Potion - 2 tbsps|| |
• Prepare the lamb if on the bone and cube, remove the fatty parts and leave as little fat as you can to keep this healthy.
• Combine the Purkan Curry Paste, Pipers Potion, lemon juice and cubed lamb in a non-metallic bowl. Stir well and place in the fridge for a minimum of 2 hours to let the flavours marinade into the meat.
• Place a karhai or good-sized, heavy-based sauce pan over a high heat, add the olive oil, onion and garlic, fry until the onions and garlic turn opaque and start to become golden brown.
• Add the Indian bay leaves and panch puran to the hot oil, stir constantly until aromatic.
• Now add the meat to the pan, being careful not to splatter the hot oil on yourself. Fry the meat in the hot scented oil until browned.
• Add the chopped tomatoes along with the curry leaves and chaat masala. Cover and simmer for 60 minutes.
• Serve with your choice of rice, naan or chapatis...