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 dishred-peeling culinary, fresh green beans, capers, traditional olive oil, dried Italian herbs, Mozzarella, Red onion, anchovy fillets in canned oil,potato salad on its italian
-
20 minMain dishSpaghetti, ripe tomatoes, garlic, small onion, dried oregano, tuna on olive oil (à 160 g), capers, feta,spaghetti with tuna sauce and capers
-
15 minMain dishlime, chicken breast, garlic, coriander, eggplant, stir-fry oil, mie, arugula,noodles with grilled eggplant and lime chicken
-
15 minMain dishasparagus, carrots with foliage, fresh spinach tagliatelle, butter, sun-dried tomato, parsley, grana padano cheese, olive oil,asparagus tagliatelle tricolore
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it