Ma's Lamb Curry
Ma's Lamb Curry
Ma's Lamb Curry
Ma's Lamb Curry

Ma's Lamb Curry

$27.49

Only for SF Bay

Serves 2 to 3: Includes 1 lb of lamb - yields 24 oz

Serves 4 to 6: Includes 2 lbs of lamb - yields 44 oz

This aromatic melt in your mouth lamb dish is seasoned with our mom’s blend of spices. This is a labor intensive dish and usually reserved for weekends or entertaining, but with our starter sauce you can enjoy this any night of the week! 

In the Kit: 1) Boneless Lamb 2) Classic Curry Sauce

Ingredients: Lamb Shoulder, Organic Onions, Organic Yogurt, Avocado Oil, Organic Ginger, Organic Garlic, Salt, Organic Cayenne, Organic Cumin, Organic Turmeric, Organic Coriander, Organic Peppercorn, Organic Cardamom, Organic Cinnamon, Organic ClovesAllergens: Dairy 

Instant Pot Instructions (use frozen or defrosted)

  1. Add ½ cup water (1 cup for family), lamb, and then sauce.
  2. SEAL and cook at HIGH PRESSURE for 40 minutes.
  3. Rest for 10 minutes then VENT.
  4. Stir all together to incorporate well. SAUTE for 3-5 minutes to thicken sauce. Enjoy!

Stovetop Instructions (defrost lamb before use)

  1. Sauté lamb in sauce for 5-8 minutes until golden brown. When needed, add 1-2 tablespoons water to prevent the sauce from sticking to the pan.
  2. Add just enough hot water to cover the lamb. Bring to a boil.
  3. Reduce heat. Cook covered for 40+ minutes. Stir intermittently and add water as needed till lamb is tender.
  4. Remove lid, simmer to thicken sauce. Enjoy!

Note: Salt is kept low, adjust to taste

Garnish with: cilantro, onions, lemon juice.          Serve with: rice, roti or naan. 

 

     

    Customer Reviews
    5.0 Based on 1 Reviews
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    Filter Reviews:
    05/13/2020
    SR
    Saba R.
    United States United States

    Delish, easy, still licking my fingers

    The ingredients of this sauce are simple and healthy but wow do they pack in a lot of flavour and punch! I used the sauce with boneless lamb pieces and added in some lamb bones for flavour because the instructions suggested including bones. This might just be my favourite Seeti dish — so delicious and not too spicy. Still licking my fingers.

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