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Takes a little longer than the other Purkan Curry Paste recipes, however it's well worth the time and effort!... |
Serves: |
4 |
Preparation Time: |
2 hours 10 mins |
Cooking Time: |
60 mins |
Ingredients: |
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
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Method: |
• 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... |
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Indian Food > Books, Gifts, FREE Recipes > Indian Recipes > Meat Recipes > Recipe for Lamb Kinross Gosht 
