RECIPES > MEAT > EAST INDIA CURRY
 
 
A real feel good curry !! It may take a little effort but it’s worth it.
 
Ingredients
 
  1 Kg Lamb chunks
  1 tsp Coriander Powder
  ½ tsp Cumin Powder
  1 tsp Turmeric powder
  1 tsp Red Chilli Powder
  ½ tsp Sugar
  2 Bay Leaf
  2 tbsp Yoghurt
    2 large Potatoes
    3 tbsp vegetable oil
    1 tsp Ghee
    400 ml Water
    1 bunch coriander
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    Salt to taste
     
  Grind into a paste.  
    5 Garlic cloves 5 Cloves
    1½ inch Ginger ½ inch Cinnamon stick
    2 medium Onion 5 Cardamom
    8 Red Chili pepper (dried) optional or reduce quantity
     
 
 
 
  CONTACT US EMAIL :- info@reshmamartin.com
               
Method  
1.
 Make the paste in a liquidizer with a little water.
2.
 Place the paste in a bowl with lamb with the yoghurt, coriander powder,
 
 cumin powder, red chilli powder and turmeric powder.
Mix it properly with the meat and let it marinate for an hour.
3.
 Peel and cut the potatoes into large pieces and keep them to one side.
4.
 Heat the oil in a pan, add the bay leaves, sugar and fry for 1 min.
  Add the sliced onions, and fry till light brown.
5.
 Add the marinated meat and 100mls of water,
bring the curry back to a boil and reduce to a simmer.
  
 Cover the pan and let it fry for 20 min, stir frequently
and after 20 mins you will see the oil begin to separate.
6.
 Next add the potatoes and remaining water,
bring back to the boil on full heat.
  
 Reduce the heat to medium, cover the pan and let it simmer for
20-30 mins, until the potatoes are cooked and the meat is tender.
7.
 Remove from heat and add the ghee,
  garnish it with finely chopped coriander.
 
 Serve thick hot naan bread and plain white rice