Tuesday, 3 October 2017

Spicy Lamb Curry for 25.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

In the past, I've been asked to share a curry recipe that feeds a crowd.
A few weeks back, I had the opportunity to take pictures of this spicy lamb curry that my Mother made.
The lamb used was our Qurbani lamb which we served to guests. We don't usually cook such big quantities at home so this was my chance to document one onto the blog.
The pot used is the biggest one that we have. We actually store it in the garden shed throughout the year as it's too big for any of the kitchen cupboards. It took over four gas flames this time and you can see a similar pot in action here when we cooked a paya curry in it.
What surprised me the most about cooking this curry was how easy it was. We basically threw everything in except oil and fresh coriander into the pot and let it cook for around 1 hour. Once the lamb was tender, oil went in and the curry was stir fried until the masala was just right. An entire bunch of fresh coriander was added in at the end and this pretty spicy curry was mopped up with naan bread and boiled rice. 

A Simple List of Ingredients:

1. Tinned Tomatoes
2. Water
3. Mixed Lamb Pieces
4. Onions
5. Tomato Puree
6. Ginger Paste
7. Garlic Paste
8. Salt
9. Red Chilli Powder
10. Ground Cumin
11. Ground Coriander
12. Garam Masala
13. Ground Turmeric
14. Paprika
15. Curry Powder
16. Vegetable Oil
17. Fresh Coriander

Bismillah, let's begin!


Take the biggest pot you have. This one was huge and took up four gas rings.

Place the pot over a high heat and add in 1 and 1/2 cups Water and 3 tins Chopped Tomatoes. Each tin was 400g.

Then, add in 4 kg Mixed Lamb Pieces, on the bone. This lamb was our Qurbani lamb from Eid-ul-Adha.

Next, in goes 7 peeled and chopped Onions. This made a pretty spicy curry so if you want a milder one, simply add in more onions.

Grab the biggest mixing spoon you have and start giving things a stir.

 We had to get new ones from the shops as we didn't have a spoon big enough at home.

Next, stir in:
5 tablespoons Tomato Puree
5 teaspoons Ginger Paste
5 teaspoons Garlic Paste

As things start to boil and bubble, it's time to add the spices.

Get ready for this list:
5 teaspoons Salt
5 heaped teaspoons Red Chilli Powder
5 heaped teaspoons Ground Cumin
7 heaped teaspoons Ground Coriander
3 heaped teaspoons Garam Masala
2 heaped teaspoons Ground Turmeric
3 heaped teaspoons Paprika
3 heaped teaspoons Curry Powder

The salt and red chilli powder can also be added to taste. We wanted this curry to be on the spicier side so used a spicy chilli powder.

Stir in the spices.

It already looks so good!

Bring everything to a boil.

Before covering the pot with a lid and letting the curry cook on a medium low heat for 1 hour, stirring halfway.

Then, uncover and get ready for all the steam.

Turn the heat up to medium and let the curry start drying out.

Keep stirring every now and then to stop things sticking.

At this point, taste the meat to see if it's cooked. If it's not, cover the curry and let it cook longer. Check the seasoning too. We added in an extra 2 teaspoons Salt.

Once the meat is cooked and the extra water has dried out, pour in 1 cup Vegetable Oil.

Stir fry the curry until the masala is to your liking and the oil has risen to the surface.

Finish by stirring in 1 bunch Fresh Coriander, chopped. And with that, we're done!

Serve the curry with boiled rice or naan. Enjoy!

Spicy Lamb Curry for 25.

Prep Time: About 15 minutes.
Cook Time: About 2 hours.
Serves: About 25 people.

Ingredients

3 tins Chopped Tomatoes (each tin is 400g)
1 and 1/2 cups Water
4 kg Mixed Lamb Pieces, on the bone
7 Onions, peeled and roughly chopped
5 tablespoons Tomato Puree
5 teaspoons Ginger Paste
5 teaspoons Garlic Paste
5 teaspoons Salt 
5 heaped teaspoons Red Chilli Powder
5 heaped teaspoons Ground Cumin
7 heaped teaspoons Ground Coriander
3 heaped teaspoons Garam Masala
2 heaped teaspoons Ground Turmeric
3 heaped teaspoons Paprika
3 heaped teaspoons Curry Powder
1 cup Vegetable Oil
1 bunch Fresh Coriander, finely chopped

Throw everything in:
Place a deep pot that can take all the meat, over a high heat. Add in all the ingredients except the vegetable oil and fresh coriander. Stir and bring to the boil.

Cook:
Then, cover with a lid and cook on medium low heat for 1 hour, stirring halfway. Uncover and turn the heat to medium to begin drying the curry out. At this point, taste and see if the meat is cooked and the seasoning is correct. We added in an extra 2 teaspoons salt.

Stir-fry:
Once the meat is cooked, turn the heat to high and stir fry the curry with the vegetable oil. Stir fry until the masala is to your liking.

Serve:
Once you're happy with the masala and meat, stir in the chopped fresh coriander. Serve with boiled rice or naan.

Keep me in your duas, and enjoy your spicy lamb curry!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

9 comments

Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Design by Sadaf F K.