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The ingredients needed to make Indian Lamb curry:
- Get 1 lb boneless Lamb shoulder, cut into cubes
- You need 2 cups pineapples, cubes
- You need 2 golden potatoes, diced
- Prepare 4 carrots, diced
- Provide 1 onion, puréed
- Prepare 4 garlic cloves, puréed
- Get 4 celery stalks, sliced
- Prepare 1 large tomatoes, diced
- Take 6 white button mushroom, sliced
- Provide 2 cups oyster mushroom, optional
- Use 2 tsp each (cumin, mustard, fennel and coriander seeds)
- Provide 1/2 tsp each(fenugreek, clove, nutmeg, green cardomon powder)
- Prepare 2 Tsp Turmeric powder
- Provide 2 Tsp paprika powder
- Take 1 tsp cinnamon powder and Ginger powder
- Take 1 Tsp cumin powder
- Provide 1 tsp sugar
- Prepare to taste Salt
- Provide 1/2 cup coconut cream or mascapone cheese
Instructions to make Indian Lamb curry:
- Blend all dry spices in a small coffee grinder into powder.Set aside. Blend minced onion and garlic into purée.
- Heat up 3 Tsp of duck fat or olive oil in a large pot. Add blended spices and sauté a few seconds until aromatic. Pour in onion and garlic paste. Cook until color change and aromatic.
- Add diced tomatoes and the rest of all powder spices cook until well mixed for about 1 min.
- Add 4 cups of broth or water. Throw it all diced vegetables including pineapples. Bring it to a rolling boil. Add diced Lamb.
- Summer for about 40 minutes on medium to low heat. Stir every 5 to 10 minutes to avoid sick to the bottom. Add broth or water if the juice evaporate too much. Adjust according to your preference.
- Season with salt and sugar. Serve warm with rice or bread.
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