Lamb Kurzi (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500g Lamb Mince
- • 2 Egg (Boiled)
- • 3 tablespoon Vegetable Oil
- • 1 teaspoon Black Mustard Seeds
- • 1 teaspoon Panch Phoran
- • 1 teaspoon Cumin Seeds
- • 2" Cassia Bark (Cinnamon Stick)
- • 2 Cloves
- • 3 Cardamom Pods
- • 1 Bay Leaf
- • 2 small Red Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Turmeric Powder
- • 1/2 teaspoon Chilli Powder
- • 1/2 teaspoon Coriander Powder
- • 2 Grated Tomato
- • 4 Green Finger Chillies
- • 2 teaspoon Garam Masala Powder
- • 1 tablespoon Tamarind Paste
- • 500ml Curry Base
Preparation Steps
To begin hard boil the eggs. Place them in a pot of boiling water, bring back to the boil and simmer for 10 minutes.
In a pan on medium heat add the oil, mustard seeds, panch poran, cumin seeds, cinnamon, cloves, cardamom and the bay leaf
When the seeds being to pop add the red onions and cook till slightly brown. Take your time as you don’t want to burn them
Add in the ginger garlic paste, stir through and cook for a minute
Sprinkle over the salt, turmeric, chilli powder and coriander powder and mix to fry the spices. If things are looking a little dry add a little base gravy
Fry for a minute before adding the tomatoes and stirring through adding a little more base if required
Add the chilies followed by the minced lamb, breaking apart any lumps. I used frozen lamb mince but allowed it to defrost for half an hour first
Stir through to thoroughly brown the mince and release the oil. This may take around 5 minutes or more
Once cooked adding the rest of the heated up base gravy
Pop in the hardboiled eggs, coat and reduce until it’s the consistency you require