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Brazil produces the largest amount of oranges and grapefruits in the world.
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A teaspoon of fenugreek powder mixed in a glass of lukewarm water is a quick cure for dysentry.
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| Gel's Lamb Curry |
Added: 7th Sep, 2006 | Viewed 1295 times |  |  |
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| This lamb curry is no-fuss and fast. It is my favourite back-up for when I am running low on time and have mice scurrying around in my tummy. It is succulent, delicious and filling. Don't let the number of ingredients faze you because the only preparation required is assembling the ingredients and then throwing them all together in the pan! |
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| Ingredients |
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600g boneless lamb fillets, cubed
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2 large red onions
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2 large tomatoes
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1 tbsp fresh ginger, crushed
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1 tbsp garlic, crushed
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1 cup water
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1 tsp turmeric powder
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1 tsp cumin powder
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2 tsp coriander powder
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1 tsp red chilli powder
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1 tsp garam masala
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1 tsp sugar
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1 tsp mustard seeds
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3-4 dried bay leaves
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3-4 small sticks of cinnamon
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2 tsp dried fenugreek leaves [optional]
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salt to taste
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freshly chopped coriander leaves
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oil for sauteeing |
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| Method |
Puree tomatoes and onions with water in a blender. Set aside. Assemble the remaining ingredients.
Heat oil [about 2 tbsp] in a large saucepan. Sautee the lamb pieces alongwith ginger and garlic on high heat for 2-3 minutes. Add the tomato-onion puree. Add all the remaining ingredients except the coriander leaves. Cover with a vented lid and simmer on medium heat for 20-25 minutes.
Garnish with coriander leaves and serve hot with rice. |
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