My family hails from the south of India, and this lamb curry is a favourite amongst all of us!

It comes together really quickly as minced Lamb takes no time to cook up and features the aromatic flavour of Fennel, which is a typical seasoning in the south.

Expand the box to see the full recipe below :)

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INGREDIENTS

3 tbsp, Canola Oil
1 medium Onion, finely chopped
1/2 tbsp, Cayenne Chilli Powder
2 tsp, Coriander Powder
1/2 tsp, Turmeric Powder
1 tsp, ground Fennel Powder
1 tbsp, grated Ginger
1 tbsp, grated Garlic
1 lb, minced Lamb
1/2 cup, Strained Tomato Sauce
1 cup, Water
1 large Potato, cubed
Salt to Taste
Fresh chopped Coriander to garnish

METHOD

In a large pot heat oil on medium-high, and add Onions. Cook until translucent and soft.

Then add Chilli, Coriander, Turmeric, and Fennel Powders. Toast for 10-15 seconds until aromatic. Add Ginger and Garlic, and continue to sauté for an additional 30 seconds until softened.

Add Lamb, and increase heat to high. Cook Lamb until browned, and all moisture has evaporated from the pan. Reduce heat to medium-high and add Tomato Sauce. Cook sauce until it reduces down, thickens, and begins to separate from the fat in the pan.

Increase heat to high and add water. Bring to a simmer and chopped Potatoes and salt to taste. Cook until Potatoes are tender, and sauce has reduced down and thickened.

Remove from heat and garnish with fresh chopped Coriander. Serve alongside hot Basmati Rice or Chapathis. Enjoy! :)


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Thu, Nov 15, 2:22 PM (20 hours ago)

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