How to Cook Yummy Green Curry Lamb

Green Curry Lamb. Thai green curry is fab, but have you ever tried it with lamb? In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Ingredients used in Green Lamb Curry Hariyali Gosht.

Heat oil in a frying pan, add the green curry paste, coconut milk, bay leaves, sesame oil and stirr until the oil separates from the curry mixture. Annabel Langbein cooks the ultimate quick and easy green curry stir-fry. Get the full recipe free from her website. You can cook Green Curry Lamb using 19 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Green Curry Lamb

1. You need 600 gram of lamb meat.
2. You need 3 tablespoon of cooking oil, for sauteing.
3. Prepare 2 of lemon grass, bruised.
4. You need 7 pieces of kaffir lime leaves.
5. Prepare 250 ml of water.
6. It's 750 ml of thickened coconut milk.
7. You need 1-2 tablespoon of chopped coriander leaves (optional).
8. Prepare of Spices (ground) :.
9. Prepare 15 of large grean chillies, remove the seeds (I use 3 tbs paste).
10. You need 3 of shallots.
11. It's 5 cloves of garlic.
12. Prepare 2 cm of gingger.
13. You need 1 cm of turmeric.
14. You need 1 cm of galangal.
15. You need 1 tablespoon of chopped coriander root.
16. It's 1 teaspoon of pepper.
17. Prepare 1/2 teaspoon of cumin.
18. It's 1/2 teaspoon of fennel.
19. You need 1/2 teaspoon of salt.

Make this recipe on the stovetop or in the pressure cooker. Whatever you choose, slowly cooking the lamb is the key to tender lamb in this dish. In a medium bowl, mix together the minced lamb, breadcrumbs and seasoning until well blended. Puree until smooth and bright green; season to taste with salt and pepper, and refrigerate.

Green Curry Lamb instructions

1. Clean the meat from the veins and cut into cubes 2 cm in size, set aside. Heat cooking oil in a skillet, saute the spices until fragrant, add lemongrass, kaffir lime leaves, galangal and the meat. Stir until the meat is stiff, add a little water..
2. Cook until it boils, then cover the pan. Open water runs out and the meat is not tender, add enough hot water. Add coconut milk, stir until boil. Next to the fire, keep cooking until the coconut milk is oily and the gravy thickens..
3. Remove to the serving bowl, sprinkle with coriander leaves and serve with Rice, Cake Rice or Roti..

Add the lamb and stir until well coated in the spices. Continue to cook, stirring occasionally, until lamb is. Add water, MAGGI® Chicken Bouillon cubes and bay leaves. The lamb curry I make is a version of my Ma's, but I make it even quicker by marinating it in buttermilk to tenderize the meat. I also use ground coriander, tandoori masala, and ginger-garlic paste in the.