Lamb Curry Karahi, Shashi's
Note from Mamta: This is another easy meat curry from my friend Shashi.This dish can be cooked in a slow cooker or crock pot after step 3. Put marinated meat and everything else (except coriander leaves) together in the slow cooker and leave to cook as per instructions of your slow cooker. I cook it on high for 3-4 hours and then turn it to slow or medium until ready to eat. the garnish with coriander leaves.
It is quite easy to make, yet delicious! Serves 3-4
500 gm. boneless lamb cut into bite size pieces
2 medium onions
4 cloves garlic
1-inch piece ginger
1 small carton thick yoghurt
2 tbsp. lemon juice
1 tsp. chilli powder
1 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. Garam Masala
2 tbsp. dry methi (fenugreek) leaves or kasoori methi
Salt to taste
2 tbsp. cooking oil
2 whole cardamoms
2 bay leaves
5-6 black peppers
5-6 cloves each
1 stick of cinnamon
2 tbsp. tomato puree or 3 medium fresh tomatoes, finely chopped or 1 cup tinned tomatoes. Colour of curry will be darker with tomato puree, as shown in picture 1
3-4 green chillies, seeds removed and cut into thin slices
A handful of fresh coriander leaves
Peel and grate/grind onion, ginger garlic together.
Mix these with yoghurt, garam masala, all the spices, lemon juice, salt and methi leaves.
Add lamb and coat well with this marinade. Leave it for 3-4 hours or overnight in the fridge. Keep it in an airtight container or the smell will get into everything in your fridge.
Heat oil in a heavy pan or wok or karahi. Add optional whole spices here, if used.
Add marinated lamb to the pan and stir-fry on high heat for a 10-15 minutes.
Add the tomato puree or fresh/tinned tomatoes, and green chillies.
Stir fry for a few more minutes.
Cover and simmer until meat is tender and juices are dried up. This dish should have very thick gravy. You do not need to add water usually, there is enough from yoghurt and tomatoes, but if it begins to look too dry during cooking, add 1-2 tbsp. water from time to time.
Garnish with coriander leaves.
*Tips for cooking with yoghurt:
Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.
Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.
When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.
Substitute sour cream for yoghurt, using only half the amount.