the best chicken/lamb curry recipe?

Question

My boyfriend is from a pakistani background so I want to suprise him with a delicious curry recipe but all the ones ive tryed arent that good, any ideas????
Thanks!

Answer 1

This recipe was given to me by my Indian grandmother.



2 1″ chunks fresh ginger, peeled, coarsley chopped

8 cloves garlic, peeled

2 cups water

10 tablespoons vegetable oil

2 pounds boned lamb shoulder, cubed or chicken thighs

10 whole cardamom pods

2 whole bay leaves

6 whole cloves

10 whole black peppercorns

1 stick cinnamon

2 medium onions, peeled, finely chopped

1 teaspoon coriander seed -- ground

2 teaspoons cumin seeds -- ground

4 teaspoons red paprika

1 teaspoon cayenne pepper, gounnd (adjust to taste)

1 teaspoon salt, to taste

6 tablespoons plain yogurt

1/4 teaspoon garam masala (your favorite)

1 dash fresh ground pepper to taste



Put the ginger, garlic and 4 tablespoons of water into the container of an

electric blender. Blend well into a smooth paste.



Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until cloves swell and the bay leaves begin to take on color. This just takes a few seconds. Now put in the onions. Stir and fry for 5 minutes or until the onions turn a medium-brown color. Put in ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt. Stir fry for another 30 seconds. Add the browned meat cubes and the meat juices. Now put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes.



Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour or until meat is tender. Every 10 minutes give the pot a good stir to prevent burning. When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened.

Sprinkle the garam masala and black pepper over the dish and mix them in

Answer 2

IN a blender, puree 1 small onion, three cloves of garlic, a few sprigs of fresh thyme, one bulb of scallions, one (or more if you like) chili peppers. Pour the mixture over a whole chicken that has been cut up. And mix well .. set aside for an hour or marinate overnight in the fridge. In a heavy pot, add 2 tblspns of oil, 2 tbs of curry powder. When the curry begins to sizzle, add the chicken and cook covered on medium heat for 40 minutes stirring occasionally. Garnish with chopped cilantro.

Answer 3

Spicy lamb curry:



1 white onion

2 cloves of garlic

3 medium tomatoes

675 g boned lamb

a pinch of salt

4 tablespoons of lemon juice

55g butter

4 teaspoons of hot chili powder

1 green chili

2 teaspoons of ground coriander

1 teaspoon of ground cumin

1 teaspoon of turmeric

1 teaspoon of ground black pepper

1 can of tomatoes 1 beef stock cube

Half a pint of boiling water

300g boil in the bag rice



-Peel and chop the onion. Crush the garlic andquarterr the tomatoes.

-Dice the lamb into equal size, smallcubes andd put them in a bowl with the salt and lemon juice. Leave for 15 mins.

-Melt the butter in a pan, add the onion and garlic, cook them for about 5 mins.

-Chop the ends of thechilii off and cut in half, deseed thechilii and dice into small pieces.

-Tip the lamb into the saucepan with the marinade, add the spices,chilii, pepper and both kinds of tomato.

-Mix the stock cube with the water and then pour into the pan. Heat the curry on a low heat until it bubbles.

-Cook the curry for 20 minutes whilst cook the ric according to the instructions on the packet.







Hope thisrecipee will come in handy someday.

Answer 4

Ingredients(LAMB CURRY RECIPE)





1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces

1/4 cup vegetable oil

2 bay leaves

1 black cardamom pod

1 (2 inch) cinnamon sticks

10 peppercorns

4 whole cloves

1 1/2 large onions, finely chopped

1 tablespoon fresh ginger paste

2 teaspoons minced garlic

1 green chili pepper, chopped (optional)

salt

1/2 teaspoon turmeric

2 teaspoons coriander powder

1 teaspoon cayenne pepper (optional)

1 1/2 teaspoons garam masala

1 cup diced tomato

1/3 cup plain yogurt

2 tablespoons chopped fresh cilantro leaves

Change Measurements: US | Metric



Directions:

Prep Time: 10 mins



Total Time: 1 1/4 hr

1 Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.

2 When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.

3 Stir in the ginger paste, garlic, chile pepper, and lamb.

4 Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.

5 Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.

6 Add diced tomatoes, and cook for 5 minutes, stirring frequently.

7 Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.

8 Lower heat.

9 Whisk the yogurt with a fork; and add to the pot slowly.

10 Then cook until meat is done to your liking and sauce is thickened.

11 Garnish with cilantro leaves.

12 Serve with steamed basmati rice, or hot Indian breads, such as Naan.









Ingredients (CHICKEN CURRY RECIPE)

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar

salt to taste

2 skinless, boneless chicken breast halves - cut into bite-size pieces

1 tablespoon tomato paste

1 cup plain yogurt

3/4 cup coconut milk

1/2 lemon, juiced

1/2 teaspoon cayenne pepper

Directions

1.Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

2.Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Answer 5

hi



Most of paki guys eat halal meat well vah chef is gr8 chef on u tube his recipes will be gr8 most of paki guys like goat or butter chicken good luck