Ingredients with Measurements:
- 1 lb lamb, cut into cubes
- 4 colocasia roots, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 cups water
- 1 tbsp fresh cilantro, chopped (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the onion and sauté until it turns translucent.
4. Add the garlic and ginger and sauté for another minute.
5. Add the lamb and cook until it is browned on all sides.
6. Add the coriander powder, turmeric powder, garam masala, and salt. Stir well.
7. Add the colocasia slices and stir to combine.
8. Pour in the water and bring the curry to a boil.
9. Reduce the heat to low and let the curry simmer for 30-40 minutes or until the lamb is tender and the colocasia is cooked through.
10. Garnish with fresh cilantro, if desired.
20 minutes preparation time, 40 minutes cooking time
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Colocasia can be substituted with potatoes or sweet potatoes
Variations:
- Add diced tomatoes for a tangy flavor
- Use coconut milk instead of water for a creamier curry
- Add green peas for a pop of color and texture
Tips and tricks:
- Make sure to brown the lamb well before adding the spices for maximum flavor
- Cut the colocasia into small pieces to ensure even cooking
- Adjust the amount of water based on how thick or thin you prefer your curry
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through
Presentation ideas:
- Serve the curry in a large bowl with a side of rice or naan bread
- Garnish with fresh cilantro or sliced green onions
Garnishes:
- Fresh cilantro
- Sliced green onions
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
Suggested side dishes:
- Steamed vegetables
- Roasted cauliflower
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out
- If the lamb is tough, let it simmer for longer until it is tender
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:
- Colocasia, also known as taro root, is a staple food in many tropical regions around the world, including Southeast Asia, Africa, and the Caribbean.
Flavor profiles:
- This curry has a rich and savory flavor with hints of spice and sweetness from the colocasia.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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Region: Indian