Home Dish Sig's Andhra Lamb Chilli Curry

Sig's Andhra Lamb Chilli Curry

Name: How to cook Sig's Andhra Lamb Chilli Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sigrun

Sig's Andhra Lamb Chilli Curry

Andhra Lamb Chilli-Curry left next to top. Chicken Tikka Masala Vegetable Biryani Banana,Almond and Chilli Sambal Mushroom and Tofu Curry Saag Aloo

Ingredient

Food ration :

4 servings

30 ml

vegetable oil

large onion finely sliced

4 clove

garlic,crushed

2 inch

piece fresh ginger,grated

curry leafes

4 tbsp

hot curry powder

1 tbsp

chilli powder

1 tsp

five-spice powder

1 tsp

ground turmeric

2 lb

lean lamb or tofu equivalent

175 ml

thick coconut milk

onion thinly sliced,to garnish

2 pinch

salt to taste

Cooking instructions

* Step 1

Heat oil,in a wok or karahi,fry onion,garlic,ginger and curry leaves,until onion is soft.Add curry, chilli,five - spice,turmeric and salt.

* Step 2

Add the meat and stir well, brown well from all sides, keep stirring until oil separates, cover pan cook for 20 more minutes.

* Step 3

Add coconut milk and just simmer covered until meat is tender and well cooked about 30 to 45 minutes..Uncover pan to reduce the excess liquid.

Note: if there is a photo you can click to enlarge it

Tag

vegetable oil large onion finely sliced garlic,crushed piece fresh ginger,grated curry leafes hot curry powder chilli powder five-spice powder ground turmeric lean lamb or tofu equivalent thick coconut milk onion thinly sliced,to garnish Salt, to taste

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Sig's Andhra Lamb Chilli Curry

Introduce

Chef :

Sig's Andhra Lamb Chilli Curry

Ingredient

Food ration :

vegetable oil

large onion finely sliced

garlic,crushed

piece fresh ginger,grated

curry leafes

hot curry powder

chilli powder

five-spice powder

ground turmeric

lean lamb or tofu equivalent

thick coconut milk

onion thinly sliced,to garnish

salt to taste

Cooking instructions

* Step 1

* Step 2

* Step 3

Tag

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10 Pieces Of Expert Nutrition Advice

Food by the same author

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