How To make Curried Lamb

CURRY LAMB RECIPE || TERRI-ANN’S KITCHEN

Hey guys I just wanted to share this Tutorial on how to make my Curry Lamb with You guys. As always the steps are very easy to follow and you really don’t need any kitchen experience to be able to pull this off. If you enjoyed this video don’t forget to subscribe and share with your other foodie friends so they can have a go at it as well. Thanks for the love and support on my previous videos and I will see you again soon in my next one :)

Ingredients List
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1 kg lamb necks (chopped to preference)
1 tsp olive oil
1 small carrot (chopped)
1 small potato (chopped)
1 tsp baron goods curry powder
1 tsp turmeric
1 tsp West Indian curry powder
1 Tbs all purpose seasoning
1 tsp mixed herbs
2 garlic cloves minced
1 tsp salt
1 tsp black pepper
1 scotch bonnet pepper
(Blend of seasonings = 2 spring onion, I medium onion, 2 garlic cloves, 2 seasoning peppers, 2 sprigs thyme)
3-4 cups water

Total cook time 1hr 15-20 minutes (or depending on the freshness of the lamb being used) cook till tender and to preference)


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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called curry may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either wet or dry. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning 'sauce', which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with a spice blend used for making kari dishes ... called kari podi or curry powder.. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in 'The Forme of Cury' (1390). Historically, the word curry was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of currey. By the fourth edition of the book, other ingredients such as turmeric and were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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