Amanda & Friends' Cookbook Category Cook Back Next
 

Kashmiri Lambe Curry

Cook: Various

Cook: Joe Lambe
Joe won our International food day cooking competition at work with this recipe :)

4 tbsp olive oil
1 x 4 cm cinnamon stick
5 cardamom pods/cardamom powder
1 onion, chopped
4 large cloves garlic, crushed
fresh chili, to taste (or 2 chilies)
2 tablespoons curry powder
1 tsp ground cumin seeds
1 tsp ground coriander
fresh coriander
1/2 tsp ground fennel seeds
salt and fresh ground black pepper
1kg tender innocent lamb, diced
ΒΌ cup soy sauce

Fry your spices in a pan with 2 tbsp olive oil for 10 mins on a low heat (you can add or remove spices to taste).
Add some water to thin.
Stir constantly.
Wait until the mix turns into a paste.
Cook paste some more adding water to thin.
Warning DO NOT BURN SPICES.

Dice the lamb into small pieces.
Add to pan/paste mix.
Add water to mix to thin 1/2 a cup at a time.
Stir well.
Cook on a low heat stirring every 15 mins.
Keep mix moist by adding water 1/2 a cup at a time. A drop of soy sauce goes well too.
Cook for 3-4 hours on low heat keeping mix moist by adding water when necessary.

Empty mix into a bowl and cover.
Leave overnight in fridge.
Reheat and serve with Basmati rice or pita bread and mint yogurt.
Feeds four adults.

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