Braised Lamb Curry
Ingredients
- 454g (1 Pound) Lamb Leg (Boneless)
- 56g (¼ Cup) Vegetable Oil
- 1Onion; Peeled and Chopped
- 6 Garlic Cloves; Peeled and Minced
- 1 Scotch Bonnet; Cut in half and Seeds Removed
- 3 Thyme Sprigs; Leaves Removed and Finely Chopped
- 11g (2 tsp) Kosher Salt
- 1g (¼ tsp) Black pepper
- 5g (1 Tbsp) Ground Coriander Seeds
- 10g (2 Tbsp) Ground Cumin
- 24g (2 small pieces) Turmeric; Peeled and Minced
- 3 Medium Sized Carrots; Peeled and Diced
- 473g (2 Cups) Water
- 50g (2 Tbsp) Mango Chutney (or to taste)
- 20g (2 Tbsp) Yogurt Powder
Equipment
- Large Mixing Bowl
- Medium Heavy Bottom Pan
Timing
Active Time: 45 Minutes
Total Time: 12 Hours
Yield
4 Servings
-
Prepare Lamb
Remove any silver skin from the Lamb Leg, cut into 1 inch cubes, and place in a large mixing bowl.
Add the oil, onion, garlic, scotch bonnet, thyme, salt, pepper, coriander seeds, cumin, turmeric, carrots and gently mix together.
Cover the bowl and marinate in the refrigerator overnight.
-
Cook Lamb and Serve
On a medium high flame add the marinated ingredients and cook for 5 minutes or until the meat has browned.
Add the water and bring to a simmer. Reduce the heat to low and cook for 1 hour or until the water has evaporated.
Add the mango chutney to taste and yogurt powder, gently mix and serve with persian rice.
Persian Rice
Ingredients
- 500g (2 Cups) Water
- 200g (1 Cup) Basmati Rice
- 2 Sprigs Thyme; Leaves Removed and Finely Chopped
- 7g (1½ tsp) Kosher Salt
- 112g (½ Cup) Unsalted Butter
Equipment
- Medium Heavy Bottom Pan
- Plastic Wrap
Timing
Active Time: 45 Minutes
Total Time: 12 Hours
Yield
4 Servings
-
Cook Rice
In a medium sized heavy bottom pot, bring the water to a boil.
Add the rice, thyme and salt and bring to a simmer.
Stirring often, cover the pan and cook for 10 minutes or until the water has evaporated and the rice is cooked.
-
Roll Rice
Remove from heat and let cool.
Laying a sheet of plastic wrap on your work surface, place the mix on the plastic wrap and roll into a cylinder. The cylinder should be between 2 to 3 inches thick.
Place in the refrigerator for 1 ½ hours or until firm and chilled
-
Cut Rice and Serve
Remove from the refrigerator and cut into ½ disks.
Melt the butter into a medium sized heavy bottom pan and place the disks in the butter.
Cook for 2 minutes on each side or until evenly browned. Serve with lamb curry.
Based on 1 Review(s)
1 Comment.
[…] Link: Lamb Curry in No Hurry Strawberry Smoothie Yogurt […]