Indian Lamb Curry
- Preparation Time
- 1970-01-01 00:15
- Cooking Time
- 1970-01-01 01:05
- Total Time
- 1970-01-01 01:20
Indian Lamb Curry
Ingredients
Indian Lamb Curry
- Recipe Yield
Indian Lamb Curry
- Recipe Ingredients
-
18 oz ||leg of lamb||
3.5 oz|| salted almonds||
2 ||carrots||
1 ½ cups ||celery sticks||
12 ||dates||
4 ||kaffir lime leaves||
1 Tbsp.|| yellow curry paste||
2 Tbsp. ||tomato paste||
2 1/2 cups|| lamb stock||
2 tsp ||cumin||
1 tsp ||cardamom||
½ ||bunch of fresh cilantro||
2 ||garlic cloves||
2 Tbsp. ||olive oil||
4 ||large ciabatta rolls||
Cookware needed for preparation
You need: Knife | Cutting Board | Peeler | Fry Pan
Instructions
Indian Lamb Curry
- Recipe Instructions
-
Step 1:
Trim away the fat from the lamb and cut into inch cubes pieces.||
Step 2:
Peel and dice the carrots. Rinse the celery, dry and dice.||
Step 3:
Heat the olive oil in a pot or roasting pan. Sear the lamb.||
Step 4:
Peel the garlic and cut into fine slices.||
Step 5:
Add the tomato paste, curry paste, cardamom, cumin, lime leaves and garlic to the lamb and continue cooking.||
Step 6:
Season with salt and pepper.||
Step 7:
Pour in the lamb stock. Simmer for 60 minutes.||
Step 8:
Halve the dates and remove the pit. Roughly chop the almonds.||
Step 9:
Cut off the tops of the bread rolls and hollow them out. Chop the fresh cilantro.||
Step 10:
Add the carrots, celery and dates to the curry 6 minutes before it is done cooking.||
Step 11:
Fill the ciabatta rolls with the lamb curry.||
Step 12:
Sprinkle with cilantro and almonds and enjoy warm.||
