Name: M\u00e9ryem Puill-Ch\u00e2tillon
\nClass Year: 1980
\nCountry of Residence: France<\/p>\n
I made it for some Indian friends who came and visited me at home, and they loved it ! I had to give them my recipe !<\/p>\n
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Serves 6. Takes approx. 1 hour Ingredients:<\/span> Instructions:<\/span> Source:<\/span><\/p>\n Own Recipe<\/p>\n","protected":false},"excerpt":{"rendered":" Name: M\u00e9ryem Puill-Ch\u00e2tillon Class Year: 1980 Country of Residence: France Why is this recipe great? What\u2019s its backstory? I made it for some Indian friends who came and visited me … Continue reading M\u00e9ryem\u2019s Lamb Curry<\/span>
\n<\/em><\/p>\n
\nVegetable oil or ghee
\n1 boned lamb shoulder, cut into 1 inch cubes
\n3 onions, peeled and finely chopped
\na paste made of garlic and fresh ginger
\n1 teaspoon ground jeera (cumin)
\n1 teaspoon ground coriander
\n1 or 2 teaspoons mustard seeds
\n2 sticks of cinnamon
\n10 whole cardamom pods
\n2 whole cloves
\n2 peeled and finally chopped tomatoes
\n1 tin of 400 ml coconut milk
\n1 teaspoon tamarind (if you have some, not mandatory)
\n1 teaspoon turmeric
\n\u00bc teaspoon cayenne pepper
\n\u00bc teaspoon chili if needed !
\n1 apple peeled and grated
\nSalt and pepper<\/p>\n
\nFry the meat in a pan with the oil, when it\u2019s brown, put it aside.
\nIn a wide pot, stir and fry slowly the onions. Add the garlic and ginger paste. Stir. Add jeera, cardamoms, coriander, mustard seeds, cinnamon and cloves. Stir.
\nAdd the meat, stir well. Add the tomatoes. Stir again. Add the tamarind (or a teaspoon of lemon juice).
\nThen add the coconut milk and stir well. Then the turmeric and cayenne pepper and chili if you want.
\nThen the grated apple, salt and pepper.
\nCover, turn heat to low and simmer for an hour. Serve with Basmati rice.<\/p>\n