Method
1. Heat a large
saucepan and add one tablespoon of the vegetable oil and then the 2 pounds of
lamb fillet cut into cubes. Cook over a high heat for 3-4 minutes, or until the
lamb is golden-brown all over, then remove and set aside.
2. Then, reduce the heat and add the remaining tablespoon of vegetable oil. Add
the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden
and softened.
3. Next, add all the turmeric, garam masala, cumin and chilli powder and fry, stirring
well, for one minute.
4. Then, roughly chop the tomatoes and add them with the coconut milk and heat to
bring to a simmer.
5. Add the lamb and enough water to just cover the lamb.
6. Heat the mixture until simmering, then cover and cook on a low heat for about
one hour, or until the lamb is tender and cooked through. 7. Finally, season with salt and freshly ground black
pepper and stir well. 8. To finish, serve onto warmed plates with steamed basmati rice alongside.
Personal comments The dish is of Indian origin. It was brought to Great Britain during the colonisation of India by the British who have adapted the dish to their tastes, adding some sauce to the meat.
Personal comments The dish is of Indian origin. It was brought to Great Britain during the colonisation of India by the British who have adapted the dish to their tastes, adding some sauce to the meat.
Like Chicken Tika Masala, lamb curry has become a true British national dish. Indeed this dish has become one of the most loved dishes in the United Kingdom.
There are a lot of Indian, Pakistani and Bangladeshi restaurants in Great Britain and they regularly organize Curry Nights serving high quality Indian food. The aim is to promote the uniquely delicious regional cuisines of
India, Pakistan and Bangladesh.
