Slow Cooked Lamb Curry (Bangladeshi Style)

Britons are fond of Indian Foods. But most of us don’t know that more than 8 out of 10 Indian restaurants in the UK are owned by Bangladeshis. According to Wikipedia, now, as of today there are 8,500 Indian restaurants, of which around 7,200 are Bangladeshi.

I grew up eating curry with either rice or roti. My mother is a good cook. When I came to London, I know nothing about cooking. I used to call my mother in Bangladesh and asked for recipes and tips.

After working with recipes everyday (weekday of course!) at TMW agency, I could not stopped myself from publishing my own recipe. Less fuss, great taste.

Hope my non-Bangladeshi friends will find it simple and tasty too.

Slow Cooked Lamb Curry (Bangladeshi Style)
Serves 4
This is a very common spicy (not too hot) Bangladeshi style lamb curry recipe, cooked in a slow cooker, can be served with rice or roti. Potatoes in this dish is optional. In Bangladesh, we add potatoes in our curries, no matter whether it is meat or fish.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
744 calories
16 g
230 g
42 g
73 g
10 g
390 g
236 g
4 g
0 g
28 g
Nutrition Facts
Serving Size
390g
Servings
4
Amount Per Serving
Calories 744
Calories from Fat 376
% Daily Value *
Total Fat 42g
65%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 23g
Cholesterol 230mg
77%
Sodium 236mg
10%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
11%
Sugars 4g
Protein 73g
Vitamin A
5%
Vitamin C
44%
Calcium
7%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 dried red chillies
  2. 2/3 fresh green chillies
  3. 1 teaspoon panch phoran seeds
  4. 3 teaspoon mild curry powder
  5. 2/3 green cardamom
  6. 1 black cardamom
  7. 1 bayleaf
  8. 2 large onions
  9. 1 inch piece of ginger
  10. small piece of cinnamon stick
  11. 1/2 tablespoon turmeric powder
  12. 5 tablespoons oil
  13. 1 kg lamb, cut into small pieces, washed
  14. salt to taste
  15. coriander
  16. 2/3 potatoes, cut in small square pieces (optional)
Instructions
  1. Grind the onions and ginger.
  2. Heat the oil in a pan and fry the panch phoran seeds.
  3. Once the nice smell starts coming out from the seeds, add the onion-ginger paste and fry for a minute.
  4. Add turmeric power and fry for another minute.
  5. Add salt, chillies, curry powder, cardamoms, bayleaf, cinnamon stick and fry for 2/3 minutes.
  6. Add the meat and stir swiftly.
  7. Add the potatoes and continue stirring for another 4/5 minutes until the meat is slight brown.
  8. Preheat the slow cooker and transfer the meat.
  9. Cook it for 3/4 hours for High or 6/7 hours for Low settings.
  10. Garnish with chopped coriander leaves.
  11. Serve with rich or roti.
Notes
  1. Add some water if it gets too dry.
beta
calories
744
fat
42g
protein
73g
carbs
16g
more
Jinnat Ul Hasan http://www.hasan-online.com/

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