Lamb Curry Made With Pre-fried Onions
A Quick Lamb Curry Made With Pre-fried Onions
This is a quick way to make a delicious curry, any curry, when time is short. I always keep a packet of pre-fried onions in my freezer for such times. I buy a large, 400-500 gm.packet from Indian grocers, a lot cheaper than small packs from standard supermarkets. Unless you use it a lot, keep it in the freezer to preserve the flavour. Serves 4-6
500 gm Lamb. I use leg or shoulder of lamb, but you can use any cut that you prefer.
2 tbsp. oil. pre-fried onions release oil too, so dont use too much here.
1 tsp. cumin seeds
1-2 cinnamon sticks.
2-3 brown cardamoms
1-2 bay leaves
2 tsp. grated ginger
2 tsp. grated/crushed garlic (optional)
400 gm tinned tomatoes(you can reduce amount to your taste)
1 cup approximately prefried pnions
1 tsp. turmeric powder
1 1/2 tsp. ground coriander seeds
Chilli powder to taste
1 level tsp. Garam Masala
Wash meat and leave in colander to drain.
Heat oil in a pressure cooker or heavy bottomed pan.
Crack open the cardamoms. Add cumin seeds, cinnamon stick, cardamoms to hot oil.
Once the cumin seeds crackle, add ginger and garlic. Saute for a minute or two.
Add tinned or chopped tomatoes (tinned are faster to cook), pre-fried onions, spices and salt.
Stir fry for a couple of minutes. When the oil seperates/shines at the edges of the mass, the sauce is ready.
Add lamb and stir-fry for a couple of minutes. Add a coupl of cups of water, according to how thick a sauce you like. Bring to boil.
Close the lid and bring pressure cooker to full pressure. Cooke for 6-8 minutes, or according to your pressure cooker instrucrtions. Time alos depends upon the cut of meat you are using. Cheaper cuts of lamb will take a little longer to cook.
Turn the heat off and allow the pressure cooker to cool.
Open, taste, adjust seasoning. Sprinkle garam masala and half the coriander leaves.