This is a delicious and healthier version of lamb curry, as it does not contain any coconut milk or cow’s milk. Yoghurt can be added when you’re about to finish cooking the dish to give it additional tanginess, resulting in a mix of spicy and sour flavours.
Ingredients :
• 1 kg lamb meat
• 4 green chillies
• 4 red chillies
• 4 tomatoes
• 4 limes
• 3 tablespoons meat curry power
• 5 cups water
• 4 tablespoons vegetable oil
• 1-1 ½ teaspoons salt
• 2 ½ tablespoons tomato puree
• ¼ cup yoghurt, optional
Spice paste:
• 2 large onions, peeled
• 2 slices ginger
• 3 cloves garlic
Directions :
1. Pound or grind ginger, onions and garlic till fine.
2. Cut lamb into bite-sized pieces.
3. Slit the green and red chillies down the centre without slitting the whole way through, keeping the chillies still whole.
4. Cut tomatoes into wedges. Cut limes and squeeze out the juice. Keep aside.
5. Mix the curry powder with about ¼ cup water to make a paste.
6. Heat a wok or a claypot and add the oil. When it is hot, add the curry paste and stir-fry for 4-5 minutes over medium heat till oil exudes and mixture is aromatic.
7. Add the meat and stir-fry well.
8. Add lime juice, salt, tomatoes, tomato puree and remaining water and cook for 30 minutes or more, till the gravy is slightly thick and the lamb is nearly tender. Add the chillies and simmer gently till the chillies are broken up, the lamb is very tender by then.
For 4-6 servings
