Bangladeshi Spicy Lamb & Tomato Curry
Added by Iamchocolate*~ | Wed 26 Jun 2013 @ 11:02
Coming from a Bangladeshi Heritage I am extremely fond of my curries and spices! I made this dish for the first time last night and I went of instinct and memory of what I remembered being taught by my mother. And Viola! I created something absolutely divine to the palate. My biggest critic my partner also gave me high praise as he has had my mothers curries and it\'s difficult to compete but alas I have won his approval!
I hope you all like or love it as much as I and my partner did.
Enjoy curry lovers!! :)
Diced Lamb Leg / Shoulder
Lugs of Olive Oil/Sunflower/Vegetable
2 Medium Onions
4 Garlic Cloves
2inch Root Ginger
2tbsp Chopped Tomato (canned)
4 Cardamom Pods
1tsp Coriander Powder
1tsp Cumin powder
1tsp Cumin Seeds
Half tsp Chilli Flakes/Chilli Powder (depends how spicy you want it my chilli powder is really hot so I use a small portion)
Salt & Pepper
Firstly start off by seasoning your meat with salt and pepper and put to one side.
Now begin to finely slice the onions and garlic, then grate the ginger thinly.
Put your saucepan on a medium heat with a few lugs of Olive oil, let the oil heat up then add your garlic, stir occasionally so it doesnít stick once the garlic has gone slightly golden, add your onions, ginger, cardamom pods and 1tbsp of salt (I usually guess as I donít like a lot of salt so donít quote me on the measurements) give it a quick stir, cover and leave to simmer for 5mins.
Once your onions are beginning to melt add the Lamb and tomato, stir and leave to simmer for a further 15mins.
Now the juices should be running out of the Lamb, so you may add the spices. Turmeric, Coriander, Cumin, Cumin Seeds, and Chilli Flakes. Stir well so all the spices are covering the meat and are well infused with the sauce. Add boiling water if you like more sauce but only a little bit max being half a pint. Reduce the heat. And leave to cook for 30-40mins depending on how tender and saucy you want your dish to be.
Once cooked take off the hob and leave for a maximum of an hour so the spices can marinate the dish.
Serve with Naan (I like garlic Naan) or basmati rice.
You can also go the extra mile and make your own flatbread.
All you need is: 200g Flour, 1tsp Baking Powder, Salt, Pepper and Boiling Water.
Add flour, baking powder, salt, pepper and boiling water to a bowl. Knead the dough in a bowl, once it is one big ball separate the dough into small balls. The sprinkle flour on a flat surface and dust your dough balls with flour, roll out the dough to form a round flat shape, cook on a dry pan. And Voila you have flat bread! You can add various other herbs&spices like paprika smoked or not, coriander seeds, garlic, chilli.