Lamb Karahi Curry

Preparation

1. Mix the lamb/ mutton with the yogurt, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
2. Heat the oil in on a medium flame. Sauté the chopped onions, chillis, garlic, ginger, and turmeric
3. Add the spices and mix well
4. Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
5. Now add the tomatoes and sprinkle some water over the meat, cover, cook on low heat until the meat is done (around 45 minutes). Check occasionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
6. Turn off, garnish with ginger and coriander leaves

Ingredients

• 800g lamb, cut into 1" pieces
• 2tbsp greek yogurt
• 1 tbsp lemon juice
• Pinch salt
• 3 cloves garlic, roughly chopped
• Thumb fresh ginger, diced
• 200g onion, thinly sliced
• 3 tbsp light olive oil
• 3 green chillies, slit lengthwise
• ½ tsp turmeric
• 1 tsp coriander
• ½ tsp cumin
• ¼ tsp black onion seeds
• ½ tsp black pepper
• ½ tsp garam masala
• 1 tsp paprika
• 2 medium tomatoes, chopped fine
• Thumb of Ginger, cut jullienne
• ½ tbsp coriander

Equipment

Notes

Nutritional Facts

• Serving size: 473g
• (40% / 50%)   Calories: 992kcal
• (89%)Total fat: 49g
• (35%)   Saturated fat: 7g
• (103%)   Unsaturated fat: 36g
• (6%)   Cholesterol: 18mg
•   Trans Fat: 0.0g
• (45%)Total carbohydrates: 134g
• (47%)   Sugars: 14g
• (164%)   Fibre: 41g
• (84%)Protein: 42g
• Salts
• (520%)   Sodium: 10.4g
• (156%)   Potassium: 5.5g