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Indian lamb curry with buttermilk
 
 
4 ServingsPTM75 min

Indian lamb curry with buttermilk


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Directions

  1. Puree the chopped onions with the grated ginger, finely chopped garlic, curry powder and cashew nuts in the food processor.
  2. Pour in one eighth of the buttermilk and mix everything into a thick paste.
  3. Heat the butter in a frying pan, stir in the pasta and fry everything until it smells nice.
  4. Cut the leg of lamb into cubes of 4-5 cm.
  5. Put the blocks of meat through and fry for another 2-3 minutes.
  6. Pour the remaining buttermilk into it while stirring and make sure everything is mixed well.
  7. Heat the curry over a very low heat - with a flame distributor under the pan - for 1 hour until the meat is very soft.
  8. Serve the curry in deep plates.
  9. Sprinkle the coriander leaves over it.
  10. Delicious with brown rice and cucumber salad.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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