Here is my healthy Lamb Curry Recipe that uses ingredients that are very good for you!
First I pressure cook the lamb then add the lamb to the curry sauce at the end and it tastes AMAZING!
The meat is so very soft and delicious that I did not need to cut the meat off the bone, it just came apart by itself - beautiful!
So here is a recipe for Jeena's Lamb Curry that I made with my pre-cooked lamb from my pressure cooker.
I know you will love this delicious lamb curry recipe, the taste was wonderful.
Shoulder of Lamb
2 Medium Onions(1 blended - 1 sliced)
1 Small Yellow Pepper(sliced)
1 Small Red Pepper(sliced)
2 Large Flat Mushrooms(halved then sliced)
1 Red Chili(chopped small)
1 Green Chili(chopped small)
2 Large Cloves Garlic and approx Inch Cube Fresh Ginger(chopped small then blended with a dash of water)
2 Medium Tomato's(blended)
1 tsp Turmeric
1 tsp Coriander
1 Heaped tsp Cumin
Pinch Dried Methi/Fenugreek
Pinch Coriander Seeds
Pinch Cumin Seeds
2 tsp Garam Masala
Salt and Black Pepper(optional)
First I put my shoulder of lamb into my pressure cooker with just over 1/4 full of water in the pan. I cooked it for approx 20-25 minutes. I picked the meat off the bone and put it into a dish ready to put into my curry.
1. Put some rapeseed oil into a pan with your blended onions and cook on high till it goes brown. Then on a medium heat cook your garlic/ginger paste stiring well for a minute or two.
Then add your sliced onions then seeds and turmeric.
2. Add your chili's then sliced peppers,ground cumin and methi leaves with your lamb. Stir well add some more rapeseed oil with tomato's and the rest of your spices (except garam masala).
Add some of the water from your lamb (do it a little at a time so it loosens up but doesn't go too watery).
3. Add your garam masala and mushrooms stir well and simmer for 5 minutes with a lid on.