LAMB AND MUSHROOM CURRY RECIPE

LAMB AND MUSHROOM VOLCANO CURRY

2lbs diced lamb
80z breakfast mushrooms sliced
2 large strong onions finely chopped
4 cloves garlic crushed and chopped
4 red or green chillies chopped
Juice of four limes
2 desert spoons dried coriander
2 desert spoons dried cumin
4 cloves crushed
2 desert spoons garam masala
2 desert spoons brown sugar
1 cup fresh coriander chopped
3 curry leaves
Salt
Oil
Water

In a large frying pan coated in hot oil quickly brown the lamb. Add the onions and garlic and a pinch of salt and fry until the onions begin to soften. Add all the powdered spices and stir into a paste. Add the mushrooms, chillies, cloves and lime juice and stir until coated in the paste. Add two cups of water and simmer for ten minutes. Cover with water, add the curry leaves and simmer for an hour, topping up with water throughout. Add the coriander and allow it to reduce.

Serve with basmati rice, yoghurt, puppodums and cold bier.

Most Recent News Items - View News Archive