Tayyabs Dry Meat Curry Recipe Recipe

Name: Tayyabs Dry Meat Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g leg of lamb, boneless, cut into 2 1/2 cm cubes; marinade; 1 teaspoon chickpea flour; 20 g garlic paste; 20 g ginger paste; 6 green chilies, finely chopped; 2 tablespoons lime juice; 1 teaspoon sugar; 6 tablespoons yogurt; 1 tablespoon mustard oil; 2 tablespoons coriander leaves, finely chopped; salt; masala paste; 2 1/2 cm cinnamon sticks; 4 black cardamom pods, crushed; 4 green cardamom pods, lightly crushed; 8 cloves; 1 tablespoon coriander seed; 1 teaspoon black peppercorns; 1 tablespoon cumin; 1/2 teaspoon fenugreek seeds; 1 tablespoon dried fenugreek leaves; 1 teaspoon red chili powder; 1/2 teaspoon ground mace; curry; 6 tablespoons ghee; 250 g onions, finely chopped; 1 teaspoon sugar; 500 ml lamb stock; salt

Servings: persons

500 g leg of lamb, boneless, cut into 2 1/2 cm cubes
marinade
1 teaspoon chickpea flour
20 g garlic paste
20 g ginger paste
6 green chilies, finely chopped
2 tablespoons lime juice
1 teaspoon sugar
6 tablespoons yogurt
1 tablespoon mustard oil
2 tablespoons coriander leaves, finely chopped
salt
masala paste
2 1/2 cm cinnamon sticks
4 black cardamom pods, crushed
4 green cardamom pods, lightly crushed
8 cloves
1 tablespoon coriander seed
1 teaspoon black peppercorns
1 tablespoon cumin
1/2 teaspoon fenugreek seeds
1 tablespoon dried fenugreek leaves
1 teaspoon red chili powder
1/2 teaspoon ground mace
curry
6 tablespoons ghee
250 g onions, finely chopped
1 teaspoon sugar
500 ml lamb stock
salt
1 teaspoon garam masala powder
250 g fried onions

1
Put the lamb into a shallow dish.
2
Mix all marinade ingredients and add the marinade to the lamb. Turn to coat and set aside to marinate in a refrigerator for 24 hours.
3
In a frying pan dry-roast over a medium heat all the spices for the masala paste except the red chili and mace powder: cinnamon stick and black cardamom for 3 minutes; green cardamom, cloves, coriander seeds and black peppercorns for 2 minutes; cumin for 1 minute; fenugreek seeds and dry fenugreek leaves for half a minute. Let the spices cool. When cool pound them into a fine powder and mix them with red chili powder, mace powder and some water to make a paste.
4
Heat the ghee in a large deep frying pan and add the chopped onions, sugar, and salt. Cook the onions over medium heat, stirring frequently, until softened and deep, rich brown. Add the masala paste and fry stirring continuously for a few minutes over medium-high heat until the oil separates from the masala. Add the lamb, together with the marinade, and stir-fry over high heat for 3-5 minutes until well browned. Now add the lamb stock and cook over medium-low heat until the meat is tender and almost all the gravy has dried up.
5
Add salt to taste.
6
Serve hot, sprinkled with garam masala and fried onion.

638

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 32 ingredients. The key ingredients include: 500 g leg of lamb, boneless, cut into 2 1/2 cm cubes, marinade, 1 teaspoon chickpea flour, 20 g garlic paste, and more.

Yes, Tayyabs Dry Meat Curry Recipe falls under the Soups & Stews 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.

Tayyabs Dry Meat Curry Recipe

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