Lamb Curry Made With Ready Fried Onions
A Quick Lamb Curry Made With Pre-fried Onions
Mamta Gupta
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
Ingredients
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 don't 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 ready fried onions.
1 tsp. turmeric powder
1 1/2 tsp. ground coriander seeds
Chilli powder to taste
1 level tsp. Garam Masala
Instructions
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.
Serve hot with Chapatties or Tandoori Roti or Nan or Boiled Rice.
