STi-Frenchie

Just finishing making and consuming what can only be described as a deliciously hot and spicy lamb curry so thought I'd share the recipe. There's loads of taste and loads of fire in this so adjust the chilli ingredient according to your individual tastes. I have to admit I'm super-delighted with it and almost had to staple my lips together to stop me from eating it all at one sitting!

Anyone else out there making their own curries and wanting to share the recipes? Mine was adapted from a Korma recipe in a book to add a lot more heat...

Here's what to do:

Ingredients:

5 tablespoons of oil
6 green cardamoms
6 shallots, chopped
6 cloves
6 black peppercorns
4 garlic cloves, chopped
1 inch piece of cinnamon stick
2 inches of ginger, finely chopped
750g leg of lamb cubed with the fat removed
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon chilli powder
150g natural (greek) yoghurt
1 teaspoon garam masala
10 fresh green chillis, chopped (keep the seeds if you, like me, like it hot!)
salt

Method:

Pound the coriander and cumin seeds in a pestle and mortar into a fine powder before you start.

Heat 4 tablespoons of the oil in a pan and add the cardamoms, cloves, peppercorns and cinammon. Fry for one minute. Add the lamb slowly and fry it until it is brown all over. Once the lamb has browned, remove it from the pan and put it in a dish. Remove the spices from the pan and throw them away. Put the last tablespoon of oil into the pan and fry the shallots, garlic and ginger for 5 minutes continually stirring. Next, add the coriander and cumin powder mix, the chilli powder, half of the chillies and add a generous amount of salt to taste and cook this mixture for a further 5 minutes stirring it continuously (otherwise it will burn). After 5 minutes gradually stir in the yoghurt. Once the yoghurt has been completely absorbed add in the lamb from the dish (including any juice) and add water until the meat is just covered. Bring the pan to simmering point and cover it. Cook for 1 to 1.5 hours or until the lamb is tender. Add in the remainder of the chillies and allow to simmer for a further 5-10 minutes until the chillies are soft. Add in the garam masala and stir for 1 minute. The curry is now ready.

Eat with chapatis and fingers and wash it down with the wine or beer of your choice

Drat! After writing all that, I might just go back and finish the rest of it off!

Enjoy!

fast bloke

I don't go for the recipe method - I start with the hot oil and throw some stuff in, then some more stuff, some other stuff until my nose is screaming eat. Then i chuck in some other stuff, wait a while and eat. Once managed to make what would have been approximately lamb jalfraezi (sp) but everyone who ate it fell asleep within 20 mintes (8 of us) - I've never managed to recreate that one

wayne9t9

STi-Frenchie

LOL!!! Must have been the relaxing leaves then

Milamber

iTrader: (2)

I can't even read this without my mouth watering, frenchie-you COULD have taken a photo

STi-Frenchie

Sometimes even photography has to take a back seat...and I don't even know if a photo would do it justice I swear, I've really not tasted a dish so good in a very very long time.

walkpau873

Hey Frenchie

Not only a fellow snapper, but also a fellow budding chef! Sounds good and the ingredients looks great, i might add a tin of chopped tomatoes and some cuury leaves

As im having a load of building work being done at the mo and i dont now have a kitchen , not even a sink downstairs, i will have to wait for a few weeks to give it a try, but i will, i will find out one of my favourite recipes and post it up soon.

Cheers

Paul

walkpau873

Heres my variation

Lets call it, The Photographers Lamb Curry


Ingredients

1 spice mix= 2 tablespoons fennel seeds, 2 tablespoons cumin seeds, 2 tablespoons coriander seeds, 1/2 tablespoon fenugreek seeds, 1/2 tablespoon black peppercorns, 1 clove 1/2 a cinnamon stick, salt and black pepper.
Mix all the above together, lightly toast and then pond or crush into a fine powder.

2 Tablespoons butter
2x 400g tins chopped tomatoes
1/2 pint stock or water
1.5 kg leg of lamb, boned and diced.
Handful of chopped mint and coriander
285ml natural yoghurt
lime juice to taste

Curry paste ingredients

5cm fresh ginger peeled
2 red onions about tennis ball size
10 cloves garlic
2 fresh red chillies with seeds( add more if you want it hotter)
1 bunch fresh coriander


Method

Preheat your oven to 170c/325f/gas3. Chop all the Curry paste ingredients roughly, add the spice mix and puree in a food processor. In a large pan fry the paste mixture in the butter until its golden brown. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for 1 1/2 hours to intensify the flavours. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.

Fry the lamb in a little olive oil until golden all over, then add to thhe curry sauce and simmer for a minimum off 1 1/2 hrs so that the lamb turns really tender, test the lamb by pushing with a spoon to see if its splits, or just taste, if the curry is drying out top up with boiling water or stock. Once done sprinkle with chopped coriander and mint and stir in the yoghurt, season to taste and add a good squeeze of lime juice. Serve with steaming hot rice, fluffy naan breads and lots of beer.

Enjoy!

Paul

CrisPDuk

A man after my own heart:thumb

Part of the joy of this style of cooking is that everyday is like Christmas for your taste buds

Even down to the odd day when you end up with the equivalent of the big pack of discount Y-fronts from your mum

STi-Frenchie

Hi Paul! The Photographer's Lamb Curry sounds absolutely terrific -- I think I'll give that a shot next week

kbsub

We are having it for tea tonight and wifey is out now buying ingredients , so let you know how we get on

Patt@firstime

Making me hungry

Bald Speed Racing

got get something to eat then dumbass

Patt@firstime

I can't make curry at work

Bald Speed Racing

get a take out mate...........not a quiz tammy

Patt@firstime

No wallet at work

Next....

Bald Speed Racing

Your as bad as Paul, why no wallet!!!! What if you need fuel, you see something you want to buy etc etc.

Hope you stay hungry for while you deserve to you **** jock!!!!

Patt@firstime

My car has plenty of petrol and what am I going to see that I want to buy when I'm at work you dumb ****

Bald Speed Racing

I dont know a porno!!! a prozzie when you drive thru Hill Fields on an appointment!!!!

walkpau873

I also make imho the best chile out! I might put the recipe up soon.

Paul

Patt@firstime

Fair point

All my appointments are in the office today though mate, not going to the red light zone today.....

Pug Paul

i know i forget my wallet but did you not try and get some fuel the other day and then have to call Dad because you had no cash lol

STi-Frenchie

Definitely a man after my own heart Paul...with my chilli con carne I add in 15-20 dried Kashmiri chillies (with seeds of course) to give it that zinging burn flame out of ears flavour

fast bloke

- too true

Patt@firstime

FPMSL

Bald Speed Racing

Er yer bugger my jitter ive been rumbled!!!!!

4Q boys Im off home for some lunch.........and I have got my wallet with me. you little bitches

Patt@firstime

4Q2U

Bald Speed Racing

STi-Frenchie

So how'd you get on kbsub? Like it?

ChrisB

Please do Paul - my Red Cherry chilli plant is just producing it's first harvest, so I've got four chillis to use up.