Hi, I am Marie. Today, I’m gonna show you how to make indian lamb curry recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Indian Lamb curry Recipe

Indian Lamb curry is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Indian Lamb curry is something that I have loved my entire life.

To bewith this recipe, we must prepare a few ingredients. You can cook indian lamb curry using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Indian Lamb curry:

1. Prepare 1 lb boneless Lamb shoulder, cut into cubes
2. Make ready 2 cups pineapples, cubes
3. Prepare 2 golden potatoes, diced
4. Get 4 carrots, diced
5. Take 1 onion, puréed
6. Get 4 garlic cloves, puréed
7. Get 4 celery stalks, sliced
8. Get 1 large tomatoes, diced
9. Get 6 white button mushroom, sliced
10. Prepare 2 cups oyster mushroom, optional
11. Take 2 tsp each (cumin, mustard, fennel and coriander seeds)
12. Get 1/2 tsp each(fenugreek, clove, nutmeg, green cardomon powder)
13. Make ready 2 Tsp Turmeric powder
14. Take 2 Tsp paprika powder
15. Take 1 tsp cinnamon powder and Ginger powder
16. Make ready 1 Tsp cumin powder
17. Prepare 1 tsp sugar
18. Prepare to taste Salt
19. Take 1/2 cup coconut cream or mascapone cheese

Instructions to make Indian Lamb curry:

1. Blend all dry spices in a small coffee grinder into powder.Set aside. Blend minced onion and garlic into purée.
2. Heat up 3 Tsp of duck fat or olive oil in a large pot. Add blended spices and sauté a few seconds until aromatic. Pour in onion and garlic paste. Cook until color change and aromatic.
3. Add diced tomatoes and the rest of all powder spices cook until well mixed for about 1 min.
4. Add 4 cups of broth or water. Throw it all diced vegetables including pineapples. Bring it to a rolling boil. Add diced Lamb.
5. Summer for about 40 minutes on medium to low heat. Stir every 5 to 10 minutes to avoid sick to the bottom. Add broth or water if the juice evaporate too much. Adjust according to your preference.
6. Season with salt and sugar. Serve warm with rice or bread.

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