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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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It traditional hot and spicy lamb curry. Do try and ensure your chops have just a little bit of fat. If it has too much, do trim it down. It is pretty spicy. Makes my tastebuds tingle. Ingredients:
2 lbs lamb chops |
3 tablespoons meat curry powder, mixed with 5 tablespoon of water to form a paste |
1 1/2 teaspoons salt |
1 teaspoon light soya sauce |
1/2 teaspoon white sugar |
3 limes, juiced |
2 tablespoons tomato puree |
4 tablespoons water (room temp) |
3 green chilies, slit into two length wise,but kept whole with seeds intact |
3 red chilies, slit into two length wise,but kept whole with seeds intact |
3 tomatoes, cut into wedges |
5 potatoes, cut into wedges |
1/4 cup yoghurt or 1/4 cup coconut milk |
5 tablespoons canola oil |
2 large onions, peeled |
1 carrot, cut into 3 cm thickness |
2 slices ginger (1 cm thickness each) |
4 cloves garlic |
Directions:
1. Add ginger, onions and garlic into food processor and grind till really fine.
2. Heat oil in a wok and stir fry the ingredients till fragrant.
3. Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
4. Add the lamb chops and stir fry well.
5. Add potato wedges after stir frying the chops for 5 minutes.
6. Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
7. Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
8. Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
9. NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.
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