Recipe search|Sign in
Back

easy &quick

Indian Lamb Curry

QimiQ Benefits

  • Longer shelf life without loss of quality
  • Creamy indulgent taste with less fat
  • Enhances the natural taste of added ingredients

Minutes

25

Difficulty

medium

Indian Lamb Curry
Indian Lamb Curry

Ingredients

For 10 portions

  • 1.5kg

    Lamb

  • Vegetable oil, to fry

  • For the marinade

  • 80ml

    Rapeseed oil

  • 40g

    Garlic

  • 20g

    Ginger root, grated

  • 15g

    Madras curry powder

  • 2g

    Cumin

  • 3g

    Curcuma, dried

  • 1.5g

    Cayenne pepper

  • 2.5g

    Cilantro / coriander

  • Salt

  • 2g

    Garam masala

  • For the sauce

  • 200g

    QimiQ Sauce Base

  • 200g

    Red onion(s), diced

  • 250ml

    White wine

  • 500ml

    Vegetable stock

  • 150g

    Plain yogurt

  • Cilantro / coriander, fresh

Preparation

  1. For the marinade: mix all the ingredients together well.
  2. Marinade the lamb and allow to rest over night.
  3. Take the lamb out of the marinade and pan fry. Add the onions and deglaze with white wine. Add the vegetable stock and simmer until soft.
  4. Add the QimiQ Sauce Base and yogurt. Garnish with fresh coriander.
Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.