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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, saut� 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.