1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...
Print Friendly, PDF & Email

 In Asian countries, people cook curries in different ways. They use the base coconut milk, yogurt, cream, milk, nuts or water.

Today I cooked a lamb curry water and tomato as a base. And of cause with some spice. I hope you all will fall in love with this very simple Sri Lankan lamb curry.

750 g fat trimmed lamb cubed or goat meat
2tb roasted curry powder
½ tsp turmeric powder
1tsp freshly ground black pepper
10g ginger sliced or ¼ tsp ginger powder
3 pods cardamom, crushed
3 clove crushed
2 ½ cm cinnamon stick (bark) or ¼ tsp cinnamon powder
1 level tsp pink Himalayan salt or choice or salt
5cm lemongrass (optional)
Few curry leaves (optional)
2 green chilies (optional)
2 tbs (30 ml) coconut oil or choice of cooking oil
150g onions finely chopped
15-20g garlic finely chopped
3tsp unroasted chili powder
¼ cup water
200g tomatoes chopped

Method

1.Place lamb cube in medium bowl and marinade with curry powder, turmeric powder, back pepper, ginger, cardamom, clove, cinnamon, and salt. Mix well. Cover with clean wrap and keep in the refrigerator, 2-3 hours. Longer is the better.

2.Heat oil in a saucepan over medium heat. When the oil is hot, add onion, garlic, curry leaves and lemongrass. Sauté until light brown. 2-3 minutes. Then add chili powder and sauté stirring consistently. Until you can smell the aroma of roasted chili powder.

3.Add marinaded lamb and cook for stirring consistently 3 to 5 minutes. Until lamb sealed and colour brown.

4. Add chopped tomatoes and stir well. Cover and simmer 2-3 minutes stirring occasionally. This stage you can see moist come from meat and tomatoes. Add ¼ cup water and simmer with half cover lid, 20-25 minutes. or your desired consistency.
Serve with steam rice or bread or roti. 

Tips and Hints; 
This dish tastes best, cooked the day after.
Want more hot, increase chili powder to your taste.
If too hot, replace chili powder with paprika.
Like more creamy taste and texture, replace water with ¼ cup coconut cream or coconut milk or whip cream.
Buy your curry powder and chili powder from the Indian grocer. Their spices have more aroma flavors, compare to supermarket one.  
                                                                                                                                                                         

2 COMMENTS

  1. I became a great cook with this fabulous lamb curry, simple yet mouth watering. Easy step to follow with fabulous taste. Thanks Lalanie.

LEAVE A REPLY