There is nothing better on a cold day than a warm curry that reminds you of countries far far away. This Indian Curry will take you straight to the streets of Mumbai and will surround you with its full flavors. You can easily substitute the lamb with chicken but we strongly recommend to stick to the original recipe for the full experience!
- 1 kg boneless lamb shoulder or stewing lamb, cut into small pieces
- 4 tablespoons vegetable cooking oil
- 2 thinly sliced, large onions
- 2 diced, large tomatoes
- 3 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander (powdered)
- 1 teaspoon cumin (powder)
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 2 teaspoons garam masala powder
- Saus.Guru Mango Cinnamon Sauce
- Add the oil to a medium-sized pan and heat it up
- Add the onions and sauté them until they start to turn a pale golden brown
- Grind the onions into a smooth paste (adding very little to no water) in a food processor
- Grind the tomatoes, garlic and ginger pastes together in the food processor
- Reheat the oil left over, add the onion paste and sauté for 3 minutes
- Add the tomato paste, coriander, cumin, turmeric, red chili powder and garam masala powder and mix well
- Sauté until the oil begins to separate
- Now add the lamb pieces, season with salt and stir to fully coat the lamb pieces with the curry. Sauté till the lamb is browned well.
- Add 1/2 cup of hot water and two table spoons of Saus.Guru Mango Cinnamon sauce to the pan
- Bring to a boil, reduce the heat to a simmer and cover the pan. Cook till the lamb is tender.
- Serve with hot chapatis, naans or plain boiled rice.
Note: Use a pressure cooker to cook lamb curry and it will be done in half the time it takes to cook in an open pot.