Sunday, January 10, 2010

Lamb and Pea Curry



Ingredients that you can throw into a slow cooker, walk away for 6 hours and come back to a fragrant, flavorful dish; are a beautiful thing to eat, and an ugly thing to photograph.

1 kg leg of lamb bone in, in chunks
4 cloves of garlic roughly chopped
2 tablespoons of ginger finely chopped
1-1 1/2 teaspoon chilli powder 2
2 tablespoons turmeric
2 tablespoons coriander powder
1 tablespoon salt
4 tablespoons natural yoghurt
coriander leaves, chopped
1 lemon
2 tablespoons ground cardamom
2 teaspoons cinnamon
1 tablespoon cumin powder
1 teaspoon fenugreek
500g of crush tomatoes
2 cups of frozen peas


Brown lamb in a thick bottom pan. Add garlic, ginger and all spices. Lower heat and add tomatoes, simmer on a very low heat or in a slow cooker for 3 – 4 hours.

10 minutes before serving add yogurt and peas.

Serve with steamed basmati rice

3 comments:

  1. It actually looks yummy! I never thought of getting a low cooker. We loooove stews and goulash, thick soups and all kinds of foods with meat, that take hours to cook, and I normally do it in the oven or on the stove for a few hours, which pretty much means cooking this only when I am definately going to be home for the whole day.
    I'm going to be dreaming of lamb now until I can cook it:)

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  2. I keep coming back to look at the picture. yum.

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  3. I would def recommend a slow cooker. I never made alot of these foods, because It's just to hot to be near a stove. This way I just turn it on and walk away, I can go out everything. It's great.

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