A Lamb Tarkari Infusion

CREDITS

@sh4k33r4_recipes

INGREDIENTS

1 kg spring lamb meat1 ½ medium onions (peeled and chopped)1 medium courgette ( half skin peeled off and half on - grated)3 bay leaves 3 teaspoon dried rosemary Couple of sprigs of fresh rosemary2 whole green chilli2 teaspoon salt2 teaspoon chopped garlic3 teaspoon chopped ginger1 cup of passata OR 1 cup tinned tomato (liquidise and add 3 teaspoon tomato purée to it)½ teaspoon whole jeeru (cumin)1 ¼ teaspoon chilli powder1 teaspoon dhana jeeru (cumin) powder1 teaspoon curry powder¾ teaspoon arad (Turmeric)2 teaspoon brown sugar 2-3 medium potatoes (chopped)Coriander (chopped)5 tblspns oil

METHOD

1.)Braise the onions in oil with the bay leaves, whole jeeru (cumin) and dried rosemary in a non stick pot until they’re translucent (use more oil if you’re not using a non stick pot).2.)Then add the grated courgette and cook on medium heat until the onion is golden brown.3.)Add the fresh rosemary sprigs, whole green chilli, 1 teaspoon salt, ginger garlic and cook for a further 5 minutes or so.4.)Then add the washed lamb meat- cook for 5-10 minutes until the meat starts to change colour.Cover the meat with approx 2 cups of boiling water - place a lid over the pot and cook until all of the water evaporates (approx 30-45mins).5.)Move your meat to the sides of the pot and add your passata/tomato mix, salt, chilli, arad (Turmeric), dhana jeeru (cumin), curry powder and brown sugar - Mix well then add the potatoes - Cook until the oil comes to the top (approx 5-7mins) then add 3 cups of boiling water.Cover with the lid and boil on high heat until the gravy thickens. 6.)Taste if more salt is needed - garnish with chopped coriander.7.)Serve with steamed white rice, radish raita, carrot atchaar and papad.

INFO & TIPS

This is an infusion English flavours that pair well with lamb which have been added to the tarkari. Note that this has very little oil and no ghee compared to a usual curry.

POSTED ON

15 Jul 2020

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