Indian Lamb Curry

Main Dishes
  • Print
Recipe Image
Ingredients for 10 portions
  • 1.5 kg Lamb
  • Vegetable oil, to fry
  • For the marinade
  • 80 ml Rapeseed oil
  • 40 g Garlic
  • 20 g Ginger root, grated
  • 15 g Madras curry powder
  • 2 g Cumin
  • 3 g Curcuma, dried
  • 1.5 g Cayenne pepper
  • 2.5 g Cilantro / coriander
  • Salt
  • 2 g Garam masala
  • For the sauce
  • 200 g QimiQ Sauce Base
  • 200 g Red onion(s), diced
  • 250 ml White wine
  • 500 ml Vegetable stock
  • 150 g Plain yogurt
  • Cilantro / coriander, fresh
Method
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.