Lamb Curry – Kinross Gosht

lamb curry
lamb curry
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Yields1 Serving
DifficultyIntermediatePrep Time2 hrs 10 minsCook Time1 hrTotal Time3 hrs 10 mins

Ingredients

Method

 700g lamb shoulder, deboned, cubed and fat removed
 2 lemons, juiced
 2 Tbsp Prices Spices Purkan Curry Paste
 2 Tbsp Prices Spices Pipers Potion or 2 Scotch Bonnet Chillies, Diced
 3 Tbsp olive oil
 1 large Onion
 2 cloves garlic, sliced
 1 Tbsp Panch Puran
 400g can chopped tomatoes
 2 Indian Bay leaves
 12 curry leaves
 2 tsp Chaat Masala
1

Prepare the lamb if on the bone and cube, remove the fatty parts and leave as little fat as you can to keep this healthy.

2

Combine the Purkan Curry Paste, pipers potion or scotch bonnet chillies, Lemon Juice and cubed lamb in a non-metallic bowl. Stir well and place in the fridge for a minimum of 120 Minutes to let the flavours marinade into the meat.

3

Place a karhai or good sizes heavy based sauce pan over a high heat, add the olive oil and then the onion and garlic, fry until the onions and garlic turn opaque and start to become golden brown.

4

Next add the Indian bay leaves and panch puran to the hot oil, stir constantly until aromatic.

5

Add the meat to the pan being careful not to splatter the hot oil on yourself. fry the meat in the hot scented oil until browned.

6

Put the chopped tomatoes into the pan along with the curry leaves and chaat masala. Place a lid on the pan or cover your karhai and simmer for 60 Minutes.

7

Serve with either rice, naan or chapati.

Ingredients

 700g lamb shoulder, deboned, cubed and fat removed
 2 lemons, juiced
 2 Tbsp Prices Spices Purkan Curry Paste
 2 Tbsp Prices Spices Pipers Potion or 2 Scotch Bonnet Chillies, Diced
 3 Tbsp olive oil
 1 large Onion
 2 cloves garlic, sliced
 1 Tbsp Panch Puran
 400g can chopped tomatoes
 2 Indian Bay leaves
 12 curry leaves
 2 tsp Chaat Masala

Directions

1

Prepare the lamb if on the bone and cube, remove the fatty parts and leave as little fat as you can to keep this healthy.

2

Combine the Purkan Curry Paste, pipers potion or scotch bonnet chillies, Lemon Juice and cubed lamb in a non-metallic bowl. Stir well and place in the fridge for a minimum of 120 Minutes to let the flavours marinade into the meat.

3

Place a karhai or good sizes heavy based sauce pan over a high heat, add the olive oil and then the onion and garlic, fry until the onions and garlic turn opaque and start to become golden brown.

4

Next add the Indian bay leaves and panch puran to the hot oil, stir constantly until aromatic.

5

Add the meat to the pan being careful not to splatter the hot oil on yourself. fry the meat in the hot scented oil until browned.

6

Put the chopped tomatoes into the pan along with the curry leaves and chaat masala. Place a lid on the pan or cover your karhai and simmer for 60 Minutes.

7

Serve with either rice, naan or chapati.

Lamb Curry – Kinross Gosht