Filter
Reset
Sort ByRelevance
Myra
Indian lamb curry with buttermilk
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Puree the chopped onions with the grated ginger, finely chopped garlic, curry powder and cashew nuts in the food processor.
-
Pour in one eighth of the buttermilk and mix everything into a thick paste.
-
Heat the butter in a frying pan, stir in the pasta and fry everything until it smells nice.
-
Cut the leg of lamb into cubes of 4-5 cm.
-
Put the blocks of meat through and fry for another 2-3 minutes.
-
Pour the remaining buttermilk into it while stirring and make sure everything is mixed well.
-
Heat the curry over a very low heat - with a flame distributor under the pan - for 1 hour until the meat is very soft.
-
Serve the curry in deep plates.
-
Sprinkle the coriander leaves over it.
-
Delicious with brown rice and cucumber salad.
-
25 minMain dishbaby potatoes, salt, green beans, herrings, fresh dill, butter or margarine, creme fraiche,herring in dill sauce
-
30 minMain dishcrumbly potatoes, red cabbages, shallots, cloves, chicken liver, butter, vomited plums, all-in-one,chicken liver with plums
-
25 minMain dishbaby potatoes, chilled broken green bean, unsalted cashew nuts, fresh mango, traditional olive oil, vegetable burger, curry pineapple sauce,vegetable burger with curry mango sauce
-
65 minMain dishred peppers, yellow peppers, olive oil, onion, garlic, fresh oregano, black olives, Macaroni, Grana Padano,macaroni with roasted peppers and olives
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it