Lamb Tikka Curry ~From Scratch

Discussion in 'Geek Recipes' started by mrs dan77, Jan 16, 2011.

  1. mrs dan77

    mrs dan77 Member

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    Firstly, I'm not very accurate with quantities; I recommend adding the spices to taste!!

    It's also a loose interpretation, as I had to go with the ingredients I had. But boy it was tasty!

    1/2 tsp cardamom seeds
    1 1/2 tsp coriander seeds
    1/2 tsp fennel seeds
    1 tsp dried chilli (or to taste)

    Pound together in mortar & pestle, then add in approx 50gm raw cashews and 2 tsp salt.
    Add 1/2 tsp each black pepper, cumin, sweet paprika, turmeric and mustard seeds, and 1 tsp finely chopped lemongrass.

    1 kg lamb chops. (I used loin) Remove excess fat and chop into small-ish pieces, leaving the bones intact. Caramelise lamb on both sides before removing from pan. Add 1 brown onion, cut into wedges. Fry until just translucent, then add 1 heaped tsp minced ginger, 2 heaped tsp minced garlic and 2 long red chillis, finely chopped. Add the spice mix, and fry until fragrant. Add 4 tomatoes, chopped into wedges and add the lamb. Then 1 415ml can light coconut milk. (I think it's a traditional no-coconut curry, with 1/2 cup cream and water instead. I didn't have any, but this coconut milk was really mild in flavour anyway. Could probably have used evaporated milk also.)
    Cassia bark was what I used. Had a Melanesian curry on a trip to Vanuatu with cassia in it, and it was just amazing! Cassia is very similar to cinnamon, but a bit woodier, milder and less bitter. I used 3 finger-sized pieces, this might equate to 1/2 or 1 cinnamon quill. Just placed in the pot once the liquid is added. Also, 4 tablespoons each tomato paste and natural yogurt. I also added about 1 tablespoon sugar, just to help balance the sweetness. Lid on at this point, and a gentle simmer. To this was added about 50gm whole raw cashews, 300gm pumpkin in smallish chunks, and 1 sliced carrot. 20 - 30 minute simmer, after which a couple of handfuls of sugar snap peas were added. (Hardly authentic, I know, but it was that or cabbage in my fridge, and I was NOT serving a meal without green veg in it! ;))

    Served with rice, pappodums, more of the natural yogurt and mint. Could have done with a squeeze of lemon juice over the top, but I didn't have any.

    Soooo good! :thumbup:
    NB: there may have been spices I forgot to mention... I can't think of any more at the moment, so it should be right. Hope you enjoy!
     
  2. RETARD

    RETARD New Member

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    mrs dan77 i am busting to make this one
    i have never made a lamb curry before
    i think it would be as rich, smooth &delicious as it looks :thumbup:

    Would you rate this as a warmer curry?
     
  3. tumutbound

    tumutbound Member

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    Never tried making a tikka before. Must give it a try

    None listed my currey bibles i.e. any of Charmain Solomon's Curry books :)
     
  4. OP
    OP
    mrs dan77

    mrs dan77 Member

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    Yeah, I was keen to try lamb in a curry, in a bid to break free from chicken! Lamb has so much flavour itself, it's just begging for something to be done with it. :)

    This was meant to be a medium heat curry. Unfortunately, the chillis I used had no heat whatsoever, so there was only the slightest tingle at the back of the mouth. Next time I make it, I would probably double the amount of dried chilli. But it depends on what you like, of course! Traditionally, it's a medium heat.
    Hope you enjoy!! :thumbup:
     
  5. RavenKittie

    RavenKittie Member

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    Yum Yum! Thank you very much :D
     
  6. OP
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    mrs dan77

    mrs dan77 Member

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    No worries, hope you enjoy it.
    (And that the spices from memory were an accurate representation of what I actually put in. If it tastes terrible, I am sorry! :))
     

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