2 POUND LAMB
3 BIG ONIONS
1 TSP CUMIN SEEDS
4 CLOVES
1/2 CINNAMON STICK
1 TBL SPOON GARLIC GINGER PASTE
1 TBL SPOON T/PUREE
1 TBL HALDI..TURMERIC
1 TSP CORIANDER PDR
1 TSP GREEN CHILLI PASTE
1 TBL SUGAR
1 TSP SALT
1 CUP VEGETABLE OIL

METHOD

STEP 1.. ADD LAMB TO POT AND COVER WITH WATER TURN ON GAS
STEP 2...ADD REST OF INGREDIENTS AND COOK FOR ABOUT HOUR HALF OR UNTIL LAMB IS TENDER
DONE

TO BE USED WITH GLASGOW BASE SAUCE OR YOUR OWN DESIRED BASE SAUCE

Hi bb

A nice simple method - guess the lamb should be diced before adding the water? No frying of the onions or spices, just straight into the pot? Are the onions sliced?

What cut of lamb do you use BB?

Quote from: natterjak on January 13, 2013, 09:57 AM
Hi bb

A nice simple method - guess the lamb should be diced before adding the water? No frying of the onions or spices, just straight into the pot? Are the onions sliced?

We use shoulder of lamb..Shoulder meat  is trimmed of fat and economical and is ideal for curries

The onions are finely diced

After draining off the meat, do you reserve the stock to use in the curries?

Perhaps not BIR and definitely not vegan   but I find a half cup of any of my meats stock in dahls / chole etc lift them to a new level.

Hi BB1, thanks for this.

Is the lamb marinated before cooking?

BB1, what's the "GREEN CHILLI PASTE" ?

Quote from: StoneCut on March 26, 2013, 12:21 PM
BB1, what's the "GREEN CHILLI PASTE" ?

BB 1's recipe

Glasgow Green chilli paste
20 green Birdseye chilli's
4 tbls of vegy oil
Blend into a smooth paste add more oil if too thick...done

This will do about 9 curry's

For a medium curry add 1/2tsp
madras 1 tsp
vindaloo 3 tsp

Many thanks !

Quote from: StoneCut on March 26, 2013, 12:42 PM
Many thanks !

And, even I could make that (I think)  ;D