Hyderabadi Lamb with Tomatoes

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Preparation Time: 45 minutes
Cooking time: 70 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
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Ingredients:

Metric Imperial

560 gm(s) boneless lamb shoulder, cut into 1-inch cubes

1 tbsp(s) fresh ginger, peeled & finely grated

6 cloves garlic, peeled & crushed to a pulp

1.5 tsp(s) ground cumin

0.5 tsp(s) ground turmeric

1.25 tsp(s) salt

3 tbsp(s) corn or peanut oil

210 gm(s) onion, peeled & finely chopped

450 gm(s) fresh tomatoes, peeled, finely chopped, then crushed

3-6 fresh hot green chillies, chopped

10-15 fresh curry leaves, if available

(or use fresh basil leaves as an interesting substitute)

2-3 tbsp(s) chopped fresh coriander

From Madhur Jaffrey's "Ultimate Curry Bible".

Posted by: Sarah Scott on 17 March 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

This is a light, simple dish that may be eaten with Indian breads or rice, but is also wonderful with all kinds of pasta, Asian or Italian.

Put the meat in a bowl. Add the ginger, garlic, cumin, turmeric and 1 tsp of the salt. Mix well and set aside for 30 minutes. Pour the oil into a wide, non-stick, lidded pan and set over a medium-high heat. When hot, stir in the onions and fry them until the pieces turn brown at the edges.

Add the meat, together with its marinade. Stir and fry for 1 minute. Cover, reduce the heat to medium-low, and cook for 8-10 minutes, removing the lid now and then to stir the contents until the meat is lightly browned. Stir in the tomatoes, the remaining salt, the chillies, curry leaves and coriander, and bring to a simmer. Cover, reduce the heat to very low, and cook gently, stirring occasionally, for about 50 minutes or until the meat is tender.