Ingredients
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500g - 1KG Lamb - Leg Diced (fat removed)
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4 tablespoon Vegetable Oil
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1 tablespoon Garlic & Ginger Paste
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2 Bay Leaf
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1/2 teaspoon Salt
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1 teaspoon Turmeric Powder
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1 tablespoon Mix Powder / Curry Powder
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1 tablespoon Tomato Paste
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as needed Water
Directions
Want perfectly cooked and succulent lamb in your meals then try this simple trick used by all the restaurants and takeaways to guarantee quick and tasty meals.
Steps
1
Done
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Cut the lamb into good size chunks and remove all fat and gristle. |
2
Done
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Find a pan capable of holding the amount of lamb you want to cook with enough space to cover with around 2 cm of water. |
3
Done
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Add the oil, ginger and garlic paste and fry for 60 seconds |
4
Done
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Add all of the spices and tomato paste and fry for another 60 seconds |
5
Done
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Add the lamb and thoroughly coat in the mixture stirring continuously for a couple of minutes |
6
Done
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Add boiling water to cover the lamb by a couple of cm then reduce to the lowest possible heat setting, cover and allow to cook for around 1 hour stirring every 15 minutes. |
7
Done
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After 1 hour has passed test to see if the lamb is as soft as you require. If not continue to cook for a further 30 minutes, checking again at the end of each cooking period. Repeat this until the meat is as required. |
8
Done
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I like to remove the lamb once complete and then reduce the liquid down further. This can then be used to cover the lamb whilst stored to keep it nice and moist. |
9
Done
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Once ready remove from the sauce and either use immediately, store in the refrigerator for up to 3 days or freeze for up to 4 months |