Thursday, 22 May 2014

干羊肉咖喱 ~ Lamb Curry






食谱取自 BBC Goodfood @ September 2013 ( UK edition )

干羊肉咖喱

材料:
700g 羊肉 切成块,大概4cm
1/2 茶匙 小豆蔻 磨成粉
4 ~ 6 丁香( 磨成粉)
3 中型洋葱
200g 蕃茄
10瓣蒜头
  4cm
75ml  菜油
100ml  优格
1茶匙
1茶匙 garam masala
1茶匙 辣椒粉
1汤匙 鲜奶油
芫茜 切碎
300ml

 
做法
1。洋葱和蕃茄切碎,加少许水放入搅拌机里打至幼滑。( 分开打

2。切碎蒜头和姜 ,加入1汤匙放入搅拌机里打至幼滑。

3。烧热锅 ,爆香洋葱糊至金黄色( 大概10 ~ 15分钟 . 然后加入(2). 1
                 
 
~ 1 / picture 1 ~
 
4。倒入优格 ,羊肉和盐。以中小火煮 20 ~ 30分钟 。加入garam masala和辣椒粉 30秒后倒入水 。加盖焖45分钟。 2
                              
 
~ 2/ picture 2 ~
 
 
5 加入鲜奶油,蕃茄糊,小豆蔻和丁香粉。以小火再煮 30 ~ 45 分钟。

6 开盖,小火再焖30分钟至收汁。熄火,撒上芫茜碎,即可配白饭或 chapatis 享用 .

 

Recipe source : BBC GoodFood @ September 2013 ( UK edition )

Lamb Curry

Ingredients :
700g boneless lamb shoulder ( cut into 4cm pieces )
1/2 tsp cardamom seeds ( grind into powder )
4 ~ 6 cloves  ( grind into powder )
3 medium onions
200g tomatoes
10 cloves garlic
4cm ginger
75ml  vegetable oil
100ml thick plain yogurt
1tsp salt
1tsp Garam Masala
1tsp chilli powder
1tbsp single cream
fresh coriander ( roughly chopped )
300ml water

 
Method :
1. Roughly chop the onions and tomatoes then blend into puree with a little water separately .

2. Roughly chop then blend the garlic and ginger with 1tbsp of water to slack paste .

3. Heat oil in a frying-pan over medium heat . Gently fry the onion paste for 10 ~ 15 minutes until golden brown  , then add the ginger and garlic paste and fry for 3 mins . ( Picture 1 )

4. Stir in the yogurt , then add the meat and salt . Cook over a low-medium heat for 20 ~ 30 minutes until browned . Stir in the garam masala and chilli powder , after about 30 seconds pour over water to just cover the meat . Simmer and covered 45 minutes . ( Picture 2 )

5. Stir in the cream and pureed tomatoes , followed by the cardamom and clove mix . Cook at low heat for 30 ~ 45 minutes until the lamb is tender .

6. Uncovered and simmer for further 30 minutes to reduce the sauce  . Garnish with chopped coriander .  Serve with rice or  chapatis .


 

I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014 , hosted by Chef and Sommelier.

                                

 
This post is also linked to Cook-Your-Books # 12 , hosted by Joyce from Kitchen Flavours  .