Lamb Kurzi (made with base gravy)
Tender lamb mince cooked with red onions and spices

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Lamb Kurzi (made with base gravy)

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Lamb Kurzi. Tender lamb mince cooked with red onions and spices make this keema dish a favourite in UK restaurants. Serve decorated with boiled eggs

Features:
  • Base Gravy
  • Heat 2/5
Cuisine:

Ingredients

Directions

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Lamb Kurzi. Tender lamb mince cooked with red onions and spices make this keema dish a favourite in UK restaurants. Serve decorated with boiled eggs

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Steps

1
Done

To begin hard boil the eggs. Place them in a pot of boiling water, bring back to the boil and simmer for 10 minutes.

When the eggs have been boiling for 10 minutes remove from the heat and fill the pan with cold water to cool them.

Remove the shells by gently tapping and pulling away. Leave aside to add to the dish later

2
Done

In a pan on medium heat add the oil, mustard seeds, panch poran, cumin seeds, cinnamon, cloves, cardamom and the bay leaf

3
Done

When the seeds being to pop add the red onions and cook till slightly brown. Take your time as you don’t want to burn them

4
Done

Add in the ginger garlic paste, stir through and cook for a minute

5
Done

Sprinkle over the salt, turmeric, chilli powder and coriander powder and mix to fry the spices. If things are looking a little dry add a little base gravy

6
Done

Fry for a minute before adding the tomatoes and stirring through adding a little more base if required

7
Done

Add the chilies followed by the minced lamb, breaking apart any lumps. I used frozen lamb mince but allowed it to defrost for half an hour first

8
Done

Stir through to thoroughly brown the mince and release the oil. This may take around 5 minutes or more

9
Done

Once cooked adding the rest of the heated up base gravy

10
Done

Pop in the hardboiled eggs, coat and reduce until it’s the consistency you require

thecurrykid

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Lamb Kurzi (made from scratch)
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Lamb Kurzi (made from scratch)

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