If you’re looking for a traditional lamb curry that is full of flavour, but still mild, look no further!
We Bengalis love our spicy food and rice and curry is a traditional meal you will find in most Bangladeshi homes. But to accommodate friends who can’t handle heat too well, I’ve adapted this dish a little to make it easier to swallow! The great thing about this dish is if you like a little heat that can easily be added and won’t take away from the deliciousness. This dish does take some time to make, but if you want a good curry, it’s certainly worth the wait.
½ kilo boneless lamb cut into small cubes 2 bay leaves
4 medium onions, finely sliced 2 whole cardamoms
1 inch ginger, grated 1 small cinnamon stick
4 garlic cloves, minced 1 tbsp salt
1 cup oil 1 tomato, chopped
2 tsps curry powder 1 tsp turmeric powder
1 tsp cumin powder 1 tsp coriander powder
1 tbsp tomato puree 2 cups boiled water
½ tsp chilli powder (optional – if you want some heat in your curry)
1. Heat one cup of oil in a saucepan. Add the onions, ginger, garlic, salt, tomato, bay leaves, cardamoms and cinnamon stick. Stir this well.
2. When the onions have softened, add the lamb and stir in well. Cover and cook on medium for ½ hour. Stir this now and then to ensure it does not stick to the pan. You may add water if it begins to dry up, but I usually find that you don’t need to.
3. Add the following spices to the meat; curry powder, turmeric powder, cumin powder and coriander powder. If you are adding chilli powder, this should be added now.
4. Mix well. Cover and simmer for about 15 mins.
5. Add the tomato puree and simmer for another 5 mins.
6. Add 2 cups boiled water, so it is just level with the meat. Cover and bring to boil, then simmer for 10 mins or until you get a thick sauce.
Serve this dish with either rice or naan.