HOT AND SPICY LAMB CURRY

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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.

Provided by KitchenManiac

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

  • Add ginger, onions and garlic into food processor and grind till really fine.
  • Heat oil in a wok and stir fry the ingredients till fragrant.
  • Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
  • Add the lamb chops and stir fry well.
  • Add potato wedges after stir frying the chops for 5 minutes.
  • Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
  • Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
  • Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
  • NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.

Nutrition Facts : Calories 1193.1, Fat 80, SaturatedFat 28.6, Cholesterol 170.1, Sodium 1052.4, Carbohydrate 75.7, Fiber 12.9, Sugar 14.5, Protein 47.3

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