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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