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Luksha Shamdeh




Source of Recipe


the web


Recipe Introduction


Tibetan Lamb Curry


List of Ingredients




1 cup plain yoghurt
1 tsp paprika
1 tsp curry powder
1 tbsp soy sauce
1 tsp each of ginger/garlic
1 lb bonelss leg of lamb cubed
3 large onions coarsely chopped
1 tbsp oil
4 inch pce of cinnamon stick
1 star anise
5 whole cloves
3 bay leaves
4 tomatoes
3 large potatoes quartered

Recipe



In large bowl, combine yogurt, paprika, curry powder, soy, garlic and ginger. Add lamb, mixing to coat, marinate several hours (overnight if you want). In a large saucepan, over medium high heat, sauté onions in oil several minutes until translucent. Add cinnamon, star anise, cloves and bayleaves. Cook several minutes until onions brown. Add lamb and marinade; bring to
boil over high heat, then add tomatoes.

Lower heat to medium. Cook, uncovered, 20 minutes. Reduce heat to low. Simmer, covered 40 minutes.

Meanwhile, in a separate saucepan, boil potatoes until just cooked (10 to 15 minutes). Stir into the curry for the final 5 minutes of cooking to even out and combine the flavours. Remove the cloves, bay leaves, star anise and cinnamon. Makes 4 servings. If you wish you can accompany this with a pita or some rice as a side dish.