https://www.copymethat.com/r/MHo4hbliL/dishooms-lamb-pepper-fry/
136841359
fRtsFCn
MHo4hbliL
2024-05-11 19:19:15
Dishoom's Lamb Pepper Fry
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Ingredients
- subheading: Garlic paste:
- 3 garlic bulbs, peeled
- 25ml vegetable oil (plus extra to store)
- subheading: Ginger paste:
- 180g fresh root ginger, peeled and roughly chopped
- 25ml vegetable oil (plus extra to store)
- subheading: Lamb:
- 500g lamb leg steaks (or boneless mutton, cut into 4cm cubes)
- subheading: Marinade:
- 20g ginger paste (see above)
- 20g garlic paste (see above)
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 tsp fine sea salt
- subheading: Spice masala (makes around 30g):
- 3 dried red chillies
- 1 small cinnamon stick
- 18g coriander seeds
- 10g black peppercorns
- 1 tsp fennel seeds
- 1 clove
- 4 fresh curry leaves
- subheading: Curry:
- 60ml vegetable oil
- ½ tsp mustard seeds
- 8 fresh curry leaves
- 3 dried red chillies
- 200g red onions, diced
- 15g ginger paste (see above)
- 15g garlic paste (see above)
- 1 tsp deggi mirch chilli powder
- ½ tsp ground turmeric
- 1 tsp fine sea salt (the book says 1½ tsp but 1 is enough for me)
- 3g long pepper powder
- 10g freshly ground black pepper (or less, see update)
- 15g spice masala (see above)
- 200g chopped tomatoes (tinned or fresh)
- 2 tsp coriander leaves, chopped
- subheading: To serve:
- 1 tbsp vegetable oil
- 12 fresh curry leaves
- naan or parathas
- small handful coriander leaves
- lemon wedges
Steps
Directions at hotcooking.co.uk
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