How to Make Yummy My Lamb Curry 😀 perfect & tasty!

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Perfect for dipping crispy roti into. If you're looking for a tasty meal to feed a crowd, look no further than my Lamb Curry. Slowly cooked in the oven for over two hours, the meat becomes incredibly soft and tender.

Provide Butter.
You need to prepare Onion.
You need to prepare lamb chopped.
Use Red chilli powder.
You need to prepare Cumin.
Use Corriander.
You need Garam masala.
Use Garlic clove.
Provide ginger.
You need Turmeric.
You need lamb stock cube mixed in 1/4 cup cold water.
Prepare boiling water.
Prepare Mix 2 tsp medium curry powder.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to take it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

Heat up the butter then add the onions fry for 1 minute.
Add the lamb cook for 2 minutes then add the Red Chilli powder.
Then cumin.
Garam madala powder.
Corriander.
Ginger.
Garlic crushed.
Tumeric.
Lamb stock cube.
Then boiling water mix all in.
Mix in the tomato sauce/ Ketchup.
Curry powder mixed in cold water.
Mix in and bring to the boil and simmer for 30 minutes stirring occasionally.
If it thickens too much add a little boiled water..
Serve on a bed of rice or vegetable rice..

Lamb gosht or tari walli (with a sauce) on the bone is a very well-known curry dish. It is a very popular lamb dish in the Punjab region of India and Pakistan. It is best to take your time in order to get the best results. The meat should be tender enough that it simply falls off the bone. Add the curry powder, salt and vinegar and stir thoroughly.

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