When it comes to impressing your date with your culinary skills, you can't go wrong with a mouth -
watering lamb curry.
Not exact matches
This
lamb curry looks delicious — and the
curry, ginger and garlic sound mouth -
watering!
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds
lamb or goat meat, cubed 3 quarts
water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4
curry leaves (optional) 1 cup
water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
3 tablespoons Ceylon Dark
Curry Powder, recipe here, or less for a milder
curry 1/2 cup
water 1 pound
lamb, cut into 1 - inch cubes 4 yellow wax hot chiles, stems and seeds removed, finely chopped 1 onion, chopped 2 tablespoons vegetable oil 2 cups
water
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons
curry powder (SoupAddict used a combo of madras and yellow
curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless
lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup
water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced