Mudgeeraba Spices
Goa Lamb Curry Recipe
This South Indian curry originates from Goa and is delicious cooked with coconut cream. Traditionally cooked with lamb but also excellent with beef and chicken and accompanied with vegetable or potatoes. WARNING: This is a pure spice mix, with a spicy medium heat, so if you heap your tablespoon when cooking, the curry will be hot. This 250g jar will cook with approximately 7kg of meat, vegetables or seafood – 35 servings.
Ingredients
- 1/4 cup of ghee/oil
- 200g onions, finely chopped
- 1.5 tbsp garlic paste
- 1 tbsp ginger paste
- 4 green chillies, finely chopped
- 1 cup water
- 3.5 tbsp (45g) Goa Lamb Curry Masala
- 1kg Lamb pieces
- 2 cups water
- 1 cup coconut cream
- juice of 1 lime
- salt to taste
Method
- Heat the ghee/oil and add the onion, garlic, ginger and chillies and fry until golden.
- Add the water and cook until the onion is mushy and all the liquids have absorbed.
- Lower the heat and add the Goa Lamb Curry Masala and fry gently stirring well.
- Add the lamb pieces and seal quickly on high heat.
- Add the water and bring to a rapid boil and simmer until the lamb is well done.
- Add the coconut cream and cook until the curry has reduced. Add the lime juice and salt to taste.
- Reheat the curry before serving for a better tasting curry.
- This curry is best cooked with lamb, chicken or beef and potato or sweet potato.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
