As-Salaamu-Alaikum I'm Marriam Essa-Sayed, a proudly South African Muslim. "Foodeva Marsay" is my 'Lifestyle Blog', with which I "Aspire to Inspire" for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life. You will find "Foodeva Marsay" dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography. I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me. Keep Smiling ?Marriam Essa-Sayed?
Recently I had the pleasure to cook for a few friends in Bahrain, And as is always the dilemma when put on the spot...what to cook??? … who else asks this to themselves?
So the only logic to me for this Impromptu luncheon was to cook something quick and easy, whilst also a dish I hoped my friends would enjoy. While I myself, am not an Indian Curry Eater *Surprise!!!* , I was sure my non-Indian friends would enjoy a bit of spicy curry, and Enjoy they did?.
In most South African Indian homes, as I would presume is the case in any Indian, and Non-Indian homes worldwide, many cooking techniques are passed on down the generations. I have fond memories of my Late Mum, being ever so patient with my sister’s and I, while imparting her culinary knowledge with us?. These are skills which way back then may have seemed boring and laborious to a young mind, but are today’s most treasured life lessons?.
So here’s hoping you give this Lamb Curry a go, and on the onset I would stress this…
?A Foodeva Marsay Tip of the Day?
“ Don’t let the length of a recipe frighten you away, always read through the entire recipe 1st, get your ingredients all prepped and away you go on creating your Curry/Culinary Masterpiece?
I look forward to all your feedback, always.
Happy Curry Making
? Foodeva Marsay ?
Easy Lamb Curry
Author : Foodeva Marsay
1KG Lamb , cleaned, cut into pieces and washed.
2 teaspoon Ginger and Garlic Paste
1 Sprig of Curry Leaves (optional)
2 Large Onions, sliced or chopped
2 Tomatoes chopped
1 Tablespoon Tomato Paste
3 medium/large potatoes, cut into halves then quarters (tint with egg yellow powder)
1-2 teaspoon salt (OR TO taste)
2 medium sized cinnamon sticks
1 teaspoon Cardamom powder
1/4 teaspoon Turmeric Powder
3 – 4 teaspoon Chilli Powder
1 teaspoon Cumin Powder
2 teaspoon Coriander Powder
1 teaspoon Garam Masala
1/4 Cup – 1/2 Cup Vegetable Oil
? Once the Lamb Pieces are prepared, Rub on the Ginger/Garlic Paste and leave aside while getting ahead with the rest of the preps.
? In a pot large enough for all the ingredients, heat up the oil on medium/high heat on stove top.
? Add the Onions and the Cinnamon Sticks to oil.
? once the onions are turning lightly brown, add the Cardamom powder, stir through.
? Ensure the onions don’t brown too quickly, adjust heat on stove, add in the rest of the spices (except the salt).
?Stir through spices in the fried onions and add in the Curry Leaves(if using)
? Now Add in the Lamb Pieces and mix well with the spices/onions/oil.
? lightly brown the meat followed by adding 2 Cups of water to cover the meat.
? Add Half the salt, allow the lamb to cook until just becoming tender (approximately 20-30 minutes), and then add the Tomatoes and Tomato Paste and stir through.
? Cook for about 5 minutes, Then add the Yellow Tinted Potatoes and the rest of the salt.
? Lower the stove heat, add more water and cook until potatoes are soft. Check here if your salt needs adjustment.
? The Curry is ready when a thick gravy forms and the oil surfaces to the top.
? Garnish Curry with freshly chopped Coriander leaves and Serve Hot with Rice of Choice/ Breads/ Rolls / Roti.
NOTES BY FOODEVA MARSAY
? I also make a Chicken Curry with the above recipe, using 1 whole chicken cut into pieces.
? If making a Chicken Curry lightly sprinkle on some Garam Masala over the top of Curry when cooking is done.
? Remember not to rush through cooking, it may seem a slow process but end results are so worth it.
? Use Indian spices for an authentic Curry flavour, preferably as stated above and not a “curry mix spice” , ingredients are readily available at an Indian Grocer or as is seen more often these days, in your local supermarket.
? For a more spicier version, you could use more Chillie Powder and/or add fresh green chillies toward the end of cooking.
? Worry not if the Oil seems to float a lot on top, you can simply spoon away the excess.
? You may also add other vegetables of choice to the curry, like peas, or some may prefer NO potatoes and it would be fine without as well.