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Myra
Indian lamb curry with buttermilk
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Ingredients
Directions
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Puree the chopped onions with the grated ginger, finely chopped garlic, curry powder and cashew nuts in the food processor.
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Pour in one eighth of the buttermilk and mix everything into a thick paste.
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Heat the butter in a frying pan, stir in the pasta and fry everything until it smells nice.
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Cut the leg of lamb into cubes of 4-5 cm.
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Put the blocks of meat through and fry for another 2-3 minutes.
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Pour the remaining buttermilk into it while stirring and make sure everything is mixed well.
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Heat the curry over a very low heat - with a flame distributor under the pan - for 1 hour until the meat is very soft.
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Serve the curry in deep plates.
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Sprinkle the coriander leaves over it.
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Delicious with brown rice and cucumber salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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