Lamb Curry Mamta's 3, Free From Onion, Garlic and Tomato
Lamb Curry Bina Pyaz, Tamatar, Lahsun Ki
Mamta Gupta
Not until the last 50 years or so, onions and tomatoes were used sparingly in the curries in India. Out of season vegetables these, were not accessible to the masses, too expensive/unavailable. It is in my lifetime that onions have taken over. Almost all curries have onion and tomatoes these days. Even dals tend to have ?tarka? with onion and tomatoes these days, not really necessary.
In the coming weeks/months, I am aiming to go back to some of the old recipe from my parent?s generation and cook meat/vegetable/fish and dals without them. For Dals, look under individual dal recipe, they already have instructions on how to give Tarka without onion and tomatoes.
If you do not keep individual Indian spices, you can use a good quality curry powder instead. Read instructions for amount.
Serves 2
Ingredients
200gm lamb pieces of choice, here I have used Lamb leg.
Marinade ingredients
1/2 cup full cream, mature yoghurt, at room temperature, cooking straight from the fridge can sometimes split the yoghurt.
1/4 tsp. turmeric powder
1/4 tsp. coriander seeds powder
1/4 tsp. ginger powder
Curry gravy ingredients
2 tbsp. oil
1 level tsp cumin seeds
1 bay leaf*
A small piece of cinnamon stick*
1-2 black cardamoms, slightly crushed
3-4 cloves*
3-4 black peppers*
1 tsp grated ginger
1 level tsp. ground coriander seed powder
1/2 tsp. turmeric powder
1/2 to 1 tsp. chilli powder, adjust to taste and heat of the chilli powder you have.
Salt to taste
1 cup water (adjust later according to need)
* If you don't have these individual spices, use a teaspoon of good quality Garam Masala instead.
Cut the lamb into small pieces and place in a bowl. Most butchers will do it for you.
Add all marinade ingredients, mix well to coat all Lamb pieces and leave aside. Do not chill, or yoghurt may split when you cook it.
Instructions
To cook the Lamb curry
Heat the oil in a heavy bottomed pan.
Add cumin seeds, all whole spices.
Stir swiftly until cumin seeds crackle. Usually takes less than a minute.
Add ground spices for the curry sauce/gravy, salt.
Turn the heat down and stir for few seconds.
Add the marinating Lamb pieces, stir them in.
Turn the heat up to medium hot and stir-fry for a couple of minutes. Don not let it catch/burn at the bottom.
Add a cup of water, bring to boil and then simmer covered for 20 minutes or so, until the Lamb is tender. Add more water, if you need to.
Adjust seasoning.
Serve hot with Chapatties or Tandoori Roti or Nan .
