Chef Nilesh Limaye

Singapore lamb curry

Recipe Alergies

Chef Solutions Ingredients used:

    Other Ingredients Used:

    • mutton:- 2kg
    • Red onion sliced:- 3
    • Shallots sliced:- 6
    • Garlic cloves sliced:- 4
    • Ghee:- 4 tbsp
    • Cooking oil :- 2 tbsp.
    • Garlic blended :- 2.
    • Young ginger blended :- 5tsp.
    • Blue ginger and Thai lemongrass mix blended :- 4-5 tbsp.
    • Fried chilli paste :- 4 tbsp.
    • Cumin powder :- 4 tbsp.
    • Fennel powder:- 4 tbsp.
    • Chill powder (optional):- 3-4 tbsp.
    • Tomatoes paste :- 70-100gm.
    • Natural yoghurt :- 200ml.
    • Salt :- 2 ½ tbsp.
    • Meat curry powder :- 5 Tbs.
    • Handfuls mint leaves :- 2.
    • Handfuls coriender leaves :- 2.
    • Tomatoes diced :- 4.
    • Boiling water :- 3cup.

    Steps Involved in Cooking:

    • 1 .Washing the mutton - Add a heap spoonful of salt into bowl of water with mutton. Wash until the water runs clear.
    • 2 .Cooking the mutton
    • 3 .Heat a pot with oil and ghee
    • 4 .Fry the onions, shallots and garlic.
    • 5 .Add the chilli garlic seasoning , blended garlic , blended ginger,and mixture of blue ginger and lemongrass,one at a time into the pot. With each addition , gently saute till the ingredients flavour is infused in the oil before adding the next ingredient and Stir well
    • 6 .Add the mutton and fold into the ingredients.
    • 7 .Add fennel powder,cumin powder and salt , followed by boiling water. stir well.
    • 8 .Cover the pot and Cook on low heat for 15min.
    • 9 .After that , remove the lid and meat curry powder.
    • 10 .Cook on low heat for 10min.
    • 11 .Add potatoes , mint leaves , coriender leaves and stir well.
    • 12 .Add tomatoes and yoghurt . Stir constantly.
    • 13 .Cook for about 30 min.
    • 14 .Ready and serve.
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