Cook The Book: Maharashtran Lamb Curry Recipe

Name: Cook The Book: Maharashtran Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 inch piece of fresh ginger, peeled; 5 large cloves of garlic, peeled; 4 tablespoons vegetable oil; 1 medium onion, peeled and chopped; 2 teaspoons white poppy seeds; 1/3 cup unsweetened dried coconut flakes; 1 pound lamb, neck fillet, cut into 1in pieces; Salt, to taste; 1/2 teaspoon pure red chile powder, or to taste; 1 1/2 teaspoons garam masala; 3 to 4 teaspoons black masala powder, or to taste; 8 tablespoons coconut milk, or to taste; 1 to 1 1/4 teaspoons tamarind paste, or to taste; Handful of fresh cilantro leaves to garnish

Servings: persons

1 1/4 inch piece of fresh ginger, peeled
5 large cloves of garlic, peeled
4 tablespoons vegetable oil
1 medium onion, peeled and chopped
2 teaspoons white poppy seeds
1/3 cup unsweetened dried coconut flakes
1 pound lamb, neck fillet, cut into 1in pieces
Salt, to taste
1/2 teaspoon pure red chile powder, or to taste
1 1/2 teaspoons garam masala
3 to 4 teaspoons black masala powder, or to taste
8 tablespoons coconut milk, or to taste
1 to 1 1/4 teaspoons tamarind paste, or to taste
Handful of fresh cilantro leaves to garnish

1
Using a blender, make a smooth paste of the ginger and garlic with a little water.
2
Heat the oil in a nonstick saucepan, add the onion and cook until golden. Remove half and reserve. Add the poppy seeds and unsweetened dried coconut flakes to the pan and continue cooking until golden. Scrape into a blender and blend to a fine paste, adding a little water to help, then set aside.
3
Spoon the reserved onions back into the pan, reheat and add the ginger and garlic paste. Cook until golden brown, around 2-3 minutes. Add the lamb and brown evenly, stirring often, around 4 minutes. Stir in the salt and spices and cook for 1 minute, stirring constantly.
4
Add the coconut milk, tamarind paste and the onion and poppy seed paste along with a good splash of water. Bring to the boil, then cover and simmer for 5 minutes. The gravy should be creamy, not too thick or thin. Taste and adjust the seasoning, stir in the cilantro and serve.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 inch piece of fresh ginger, peeled, 5 large cloves of garlic, peeled, 4 tablespoons vegetable oil, 1 medium onion, peeled and chopped, and more.

Yes, Cook The Book: Maharashtran Lamb Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Maharashtran Lamb Curry

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