Lamb Dupiaza RecipeOrigin: India Period: Modern |
Ingredients:
6 tbsp Vegetable Oil 
Lamb Dupiaza Preparation:Method:First prepare the lamb by dicing the meat into 2.5cm cubes. Add about 5tbsp of oil in a frying pan and place 4 tbsp of reserved curry sauce. Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Turn down the heat to a simmer, cover and cook for about 35 minutes until the lamb is done. Allow to cool and set aside in the fridge until needed (you may even freeze the lamb in ready to use packets). Heat the vegetable oil in a large frying pan, and when sizzling add the sliced onions and fry until translucent. When done pour the curry sauce into the frying pan, mix in with the onions and bring to a gentle simmer. Add the lamb, salt and lamb to this, stir in well and cook over medium heat for about 10 minutes, stirring occasionally. (By this point the sauce should be quite thick). Turn the heat down to a simmer and add the garam masala, cumin, ground coriander and the methi curry leaves. Allow to cook over medium heat for about 4 minutes then take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander. |
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