Indian Lamb Curry - HD Video

http://www.CookingInHD.com production of Indian Lamb Curry. Simple and delicious - made with lamb shoulder or leg. Sure to impress guests with its amazing aromas and mild, but tasty lamb flavor. Visit http://cookinginhd.com/indian-lamb-curry/ for detailed recipe.

Category:

Howto & Style

Tags:

• Indian
• Lamb
• Curry
• How
• To
• Make
• Recipe
• High
• Definition
• Video
• HD

[Shaybert1]

Sour cream in curry???

[cookinginhd]

@Shaybert1 - Yup, I prefer sour cream in my curry to balance out the flavors. It's not 'traditional', but it tastes better than plain yoghurt, IMO. If you want to keep it real, use yoghurt instead.

[fatsnorkel]

Hey looks great,however what's the measurement for the spices that you put in?

[cookinginhd]

@fatsnorkel - Here's my spice ingredients and quantities. You can also get the complete written recipe on my web site and search for "curry":

1 tablespoon of each of coriander seeds, cumin, curry power, turmeric powder, clovers

2 tablespoons of grown cinnamon

2 cinnamon sticks

2 bay leaves

S & P to taste

[ashadi2009]

when u want to make indian basic curry u should add oil then whole garam masala after 30 sec then u add onion and onion must be fried golden brown then add all dry spices powder and then add mutton or chicken.if u cook on gas stove it will save ur time.

[yellowlellow07]

That looks like shit! you need to fry the onions with chilli, garlic and ginger first...add some tumeric then your meat! finally add garam massala, salt>>>add water for a sauce then add loads of coriander! try adding dried red chillies for a sting! and dont put it in the oven you bell-end! keep it on the gas and simmer! thats the indian way!

[TheBusa123]

HD!!!!!!

[MrBillu1954]

Just half cooked and eat that set. One pints super tennet from Australlia

[MrBillu1954]

Just boil and dinner is ready.

[cookinginhd]

@el1zabuff - Yes! Putting the pot in the oven at 300 Deg F for ~ 2 hours 'braises' or slow cooks the meat. This makes it fork-tender, and helps the flavor of the curry (spices) to mellow out and combine with the onions, garlic, ginger, etc. to create even more complex flavors.