Wednesday, August 13, 2008

Tangy Tomato Lamb

Ingredients needed are
1 lb Free-range lamb or goat ,cut in smaller pieces and trimmed of any white fat.
1/3 cup roasted almonds ground to fine powder
2 medium plum tomatoes
4-5 cherry tomatoes
1 small onion chopped
1 teaspoon ginger garlic paste
1 clove Garlic ,coarsely chopped
1/2 teaspoon turmeric
1 teaspoon chilly powder
1/2 teaspoon each of cumin and coriander powder
1/2 teaspoon cumin seeds
Salt as per taste.

To make the curry

Clean and marinate meat
Trim any excess fat from meat.Clean by running through cold water and pat dry with paper towels. Add the turmeric and allow to marinate for 30 minutes.
Cook the meat and tomatoes
Heat the oil in the saucepan or pressure cooker. Add the cumin seeds and chopped garlic. Roast for a minute and add the chopped tomatoes along with other spices. cook for 5 minutes before stirring in the ground almond powder and cleaned meat .cover and Cook until meat is tender. About 40-45 minutes in a saucepan and 10-12 minutes in a pressure cooker. When the meat is tender uncover and roast on medium high flame. Add the cherry tomatoes ,cook for another 5 minutes until oil separates. Garnish with cilantro or mint. Serve with rice or flat breads.

This recipe is off to Srivalli's Curry Mela


Kitchen Flavours said...

Lamb curry also looks yum yum. Very fine pic dear.

Kevin said...

That lamb looks tasty.

Srivalli said...

Curry looks great...thanks

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