Bombay Curry

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 tbsp - ghee or oil
  • 2 - medium onions, chopped
  • 2 - cloves garlic, crushed
  • 2 - green chillies, chopped
  • 1 tbsp - grated fresh ginger
  • 1.5 tsp - grounded coriander
  • 1/2 - 1 tsp - chilli powder
  • 1 kg (2 lb) - lamb. cut into bite-sized cubes
  • 1 tsp - salt
  • 410 g - crushed tomatoes
  • 2 tbsp - coconut milk
  • fresh coriander (cilantro) leaves to garnish

How to Make Bombay Curry

  • Heat ghee in a large pan, add onion and cook over medium heat.
  • Keep stirring until soft. Add garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder.
  • Stir until just heated through.
  • Add meat and cook. Keep stirring over high heat until the meat is well coated with the spice mixture and appears brown.
  • Add salt and drained tomatoes. Sim and cover for 1.5 hours or until the meat is tender.
  • Add coconut milk and stir. Sim uncovered for another 5 minutes or until the sauce has thickened slightly.
  • Serve garnished with coriander leaves.
  • Serve with naan or rice.

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