Lamb Masala Curry
Spicy and tasty, the lamb masala curry highlights the finesse of the rosé meat. This recipe of lamb masala curry, inspired by Indian cuisine, gives pride to spices.
Ingrédients de la recette
- For 6 persons
- 1½ kg leg of lamb chopped into small pieces
- 3 medium potatoes cut in quarters
- 1 cinnamon stick
- 3 curry leaves
- 1 large chopped onion
- 1 tablespoon of garlic & ginger paste
- 5 tablespoons of Masala
- 1 small bunch of chopped fresh coriander
- 1 teaspoon of sugar
- 1 chicken broth diluted in 1L of water
- 2 tomatoes mixed and pureed
- 1 teaspoon Garam Masala
Instructions
- 1
In a pressure cooker, add a little oil and sauté the onions with the garlic & ginger paste and the curry leaves.
- 2
Add the meat and let cook for 5 minutes.
- 3
Add Masala, Garam Masala, cinnamon stick and stir everything so that the scent of spices emerges.
- 4
Add the tomatoes, sugar, salt and pepper. Continue stirring over low heat.
- 5
Add the chicken broth to the meat, put half of the coriander. Close the pressure cooker and cook for at least 30 minutes.
- 6
After 30 minutes, remove the steam from the cooker.
- 7
Add potatoes, cover with water and adjust the seasoning (salt). Cook on low heat for at least another 30 minutes but this time not under pressure. Increase the heat to reduce the sauce.
- 8
Once the curry is ready, sprinkle with fresh coriander. Serve with plain basmati rice.
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