Traditional Lamb Curry Recipe by Dominique Solomon
Cooking Instructions 1 hour 1 Heat olive oil in a large pot, then add the onions and cook until Caramelized. 2 Add the curry powder, ground coriander and cumin and sauté further. Stir every 5 minutes 3 Add the lamb knuckles and garlic and ginger paste stir to combine with the spices. The lamb knuckles should be coated in spices and should be brown. 4 Add the can of tomatoes, and bring to a simmer to reduce the sauce and to break down the tomatoes. 5 Add the beef stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is soft and tender. 6 To warm the rotis, heat one at a time in the microwave for 30 seconds then serve with the curry, or alternatively serve with steamed basmati rice or jasmine rice and garnish with the fresh coriander leaves. 1 Heat olive oil in a large pot, then add the onions and cook until Caramelized. 1 Heat olive oil in a large pot, then add the onions and cook until Caramelized. 2 Add the curry powder, ground coriander and cumin and sauté further. Stir every 5 minutes 2 Add the curry powder, ground coriander and cumin and sauté further. Stir every 5 minutes 3 Add the lamb knuckles and garlic and ginger paste stir to combine with the spices. The lamb knuckles should be coated in spices and should be brown. 3 Add the lamb knuckles and garlic and ginger paste stir to combine with the spices. The lamb knuckles should be coated in spices and should be brown. 4 Add the can of tomatoes, and bring to a simmer to reduce the sauce and to break down the tomatoes. 4 Add the can of tomatoes, and bring to a simmer to reduce the sauce and to break down the tomatoes. 5 Add the beef stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is soft and tender. 5 Add the beef stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is soft and tender. 6 To warm the rotis, heat one at a time in the microwave for 30 seconds then serve with the curry, or alternatively serve with steamed basmati rice or jasmine rice and garnish with the fresh coriander leaves. 6 To warm the rotis, heat one at a time in the microwave for 30 seconds then serve with the curry, or alternatively serve with steamed basmati rice or jasmine rice and garnish with the fresh coriander leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Boiled sweet potatoes Honey Mustard Cabbage 1963 recipe for Corndogs Easy Apple Cobbler Easy Sausage & Bean Stew Salmon with pea salad Ganished beans Japanese pancake - 'Okonomiyaki' Pumpkin Fritters Makhani Chicken Boiled sweet potatoes Honey Mustard Cabbage 1963 recipe for Corndogs Easy Apple Cobbler Easy Sausage & Bean Stew Salmon with pea salad Ganished beans Japanese pancake - 'Okonomiyaki' Pumpkin Fritters Makhani Chicken