Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp salt
- 1 can diced tomatoes
- 1 cup mallow leaves, chopped
- 1 cup water
- 2 tbsp vegetable oil
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the cumin seeds and coriander seeds and cook for 1-2 minutes until fragrant.
3. Add the onion, garlic, and ginger and cook for 5-7 minutes until the onion is soft and translucent.
4. Add the lamb and cook for 5-7 minutes until browned on all sides.
5. Add the turmeric powder, garam masala, paprika, and salt and stir to combine.
6. Add the diced tomatoes and water and bring to a boil.
7. Reduce the heat to low and simmer for 30-40 minutes until the lamb is tender.
8. Add the chopped mallow leaves and cook for an additional 5-10 minutes until the leaves are wilted.
9. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 50 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Mallow leaves can be substituted with spinach or kale.
Variations:
- Add potatoes or carrots for a heartier curry.
- Use coconut milk instead of water for a creamier curry.
- Add chili powder for a spicier curry.
Tips and tricks:
- Brown the lamb well before adding the spices for maximum flavor.
- Use fresh spices for the best flavor.
- Adjust the amount of water depending on how thick you want the curry to be.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with rice or naan bread on the side.
Garnishes:
- Garnish with fresh cilantro or parsley.
Pairings:
- Serve with a side of cucumber raita or mango chutney.
Suggested side dishes:
- Rice or naan bread
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world.
Flavor profiles:
- This curry has a warm and spicy flavor with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve hot with rice or naan bread.
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