can anyone make a homemade indian curry. if so whats the best way to make a lamb curry?

Answer 1

There is a question here for you to ask yourself; how far do you want to go?

The two recipes you have already are perfectly acceptable but the both use 'shop bought' curry powder,

For greater authenticity try this, for four people:-

First of all have all your ingredients ready

Some good quality cooking oil
I heaped teaspoonful Cumin
I heaped teaspoonful Garam Marsala
3 heaped teaspoonfuls Turmeric
1/2 teaspoonful Chili (This is the difficult one and how much you use depends on how hot you like your curry, this quantity will be quite hot for me, very hot for my wife and hardly there for my son)
1 large finely chopped onion
One chopped red capsicum (bell pepper)
3 cloves crushed garlic
0.5 pint chicken/meat stock
About 1lb to 1.25 lb good quality lamb cut into medium size pieces, i.e. just a bit more than a mouthful.
I tin chopped tomatoes
Greek yoghurt (optional)
Chopped fresh coriander

Heat up you pan.
Put in the spices powder and wait until their aromas are coming strongly from the pan

Put in the oil, enough so that the content of pan look like a spicy paste.

Fry the meat quickly until it has absorbed the colouring of the spices and browned a little.

Remove and retain.
Add a little more oil then when heated fry onion until translucent.
Add garlic stirring in briefly
Add pepper cooking until begining to soften
Put meat back in.
Add chopped tomatoes
Stir thoroughly
Cover and cook over low flame/heat for 20 minutes
Just before serving stir again and add the yoghurt, this is optional, personally I like it and I leave it as thick swirls in the curry.

Serve on boiled rice and sprinkle with chopped coriander.

Notice I have made no mention of salt.
This is because you will probably be buying a ready made stock and these can be very salty.
If not salt to taste.
Don't try making Nan Bread or Popadums they are availble at any good supermaket and probably much better than you can make.

For litle side dishes buy Lime Pickle and Mango Chutney but you can make a nice raitha, chop up 1/4 peeled cucumber, a desert spoonful of chopped mint and mix with a cup of the above yoghurt.

Good Luck and enjoy yourself.

Good luck

Answer 2

Travancore Lamb Curry(SOUTH INDIAN)

Mutton Cubes (Boiled with stock): 750gms
Fried Onion Paste: 200 gms
Paste of Poppy seeds+ garam masala with water: 100 gms
Kashmere Chilli powder: 2 tsp
Turmeric Powder: 1 tsp
Coriander powder: 2 tsp
Bay Leaves: 2-3 nos
Oil: 1 tbsp
Curry leaves: few
Red Whole Chillies: 2-3 nos
Saunf(fennel seeds): 1 tsp(crushed)
Salt to taste

Heat the oil and add the bayleaves, poppy seeds & garam masala paste and fry for 5 minutes. Add the onion paste, chilli powder, turmeric powder, coriander powder, crushed saunf seeds and salt, keep frying till oil separates. Add the mutton/lamb pieces and cook for 5 more minutes.



Palak Mutton(NORTH INDIAN)

Mutton / Lamb: 500g
Fresh Spinach: 3 bunches
Refined oil: 2-4 tbsp
2 medium Onions, sliced

Grind the following:
1" ginger
8-10 flakes garlic
1 bunch Fresh coriander leaves
2 green chilies
1 tsp Garam masala
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Aamchur powder
1 1/2 tsp salt
1 small tomato, chopped

Clean and wash the meat. Cut into 2 inch pieces. Rub with salt. Wash the fresh spinach and chop finely. Grind together the above spices and ingredients. Add oil, fry onions till soft. Add the ground paste and fry well. Add the meat and continue till oil separates. Add spinach, tomato and little water if required, and cook till done.
Sprinkle with a little garam masala.

Answer 3

1/2 pound chopped lamb meat
1 onion chopped
1 green bell pepper chopped
2-3 cloves of garlic minced
1 tomato chopped
1 apple cored, skinned and chopped
lemon juice of 1 lemon
oil to fry in
salt/pepper
1 beef stock cube (or 1 tsp powdered)
1 6oz can/box tomato paste
1 & 1/2 cup water
2-3 T curry powder
fry up the lamb with the chopped onion and garlic till onion is clear, add the remaining veggies.. stir around 5 min... add lemon juice, salt/pepper, beef stock cube water
tomato paste, water and 2 tablespoons curry powder. Let simmer for 30-40min.. stirring from time to time to not let crust form on bottom of pan an stick and burn...
serve over rice or with mashed potatoes, or scoop up with pita bread..

Answer 4

Chopped pieces of Lamb, neck any pieces you fancy.
Fry onion, add two table-spoons medium curry powder, pinch of chilli powder, little bit of grated ginger, piece of cinnaman stick, grated tomatoe and 1 or two huge garlic pieces. Let it fry up a while in about 1/4 cup oil. Add meat and let it fry a bit, add bit of water, chopped potatoes and lastly add a couple of curry leaves, you have to have curry leaves. Cover with water and let it cook slowly till water has cooked away.
Eat on Cooked rice, when cooking rice you can also add a bit of turmeric in the water , gives the rice a nice colour and taste.

Answer 5

You are in for a real treat dear. Veg: Try out things having paneer (tofu). Anything starting with makhani (Butter) will be relatively less spicy. Once you are comfortable with the makhani stuff go for the spicier versions involving Kolhapuri, Masala, Hyderabadi. Non-Veg. Chicken and fish should be the way to go. Tandoori stuff will be sort of grilled. Try that if you want to start dry, Bread: Most of the indian bread is healthy. Try the rotis. Stuffed parathas are yum too. Deserts: Go slow if you are calorie consious.

Answer 6

lamb (obviously)
tin chopped toms
teaspoon turmeric
teaspoon garamasla
garlic (as much as you like)
onions (chopped)
mushrooms (slice)
broccoli (cut florets off)
cauliflower (cut florets off)
peppers (sliced)
single cream
medium / hot curry powder (depending on taste)
depending on amount you are making to the amount of stuff you need, but I seal the meat first, then literally chuck everything else in saucepan and cook through, probably about half hour. Add the cream at the end. I'm off to make one now. Thanks for the idea.

Answer 7

That's a good question, I was wondering the same thing myself

Answer 8

No