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600 gr lamb knuckles
¼ cup oil
2 onions chopped
2 grated tomatoes
2 tblsp tomato paste
4 potatoes, peeled, quartered
2 gem squash, quartered
1 tblsp garlic/ginger paste
3 green chillies chopped
1 tsp of jeera, fennel, fenugreek and coriander seeds
1 star anise
4 green cardamom pods
2 cinnamon sticks
2 sprigs curry leaves
1 bunch fresh coriander, half chopped with stalks
¼ tsp hing
2 tsp dhania jeera powder
1 tsp jeera powder
2 tsp turmeric, divided
2 tsp garum masala
1 tblsp Osman’s curry powder
2 tblsp Osman’s chili powder
½ tsp + 1 tblsp salt
Dry roast all seeds and cardamom until fragrant.
Grind in coffee grinder.
Heat oil in a heavy based pot.
Add onions, ½ tsp salt and 1 tsp turmeric.
Fry on low heat for 7 minutes.
Add ground seeds, chili, cinnamon and star anise and fry another 5 minutes.
Add all curry spices and fry for another 5 minutes, adding a splash of boiling water to prevent sticking.
Turn up heat and add meat, garlic and ginger and curry leaves and a cup of boiling water and cook for 10 minutes.
Add tomatoes and tomato paste and cook until meat is soft.
Add potatoes and chopped coriander and 10 minutes later add gem squash.
Cook until potatoes and gem squash are both soft.
Garnish with fresh coriander
Prepared, tried and tested by: Melanie Kramar
2 thoughts on “Melanie's Lamb Curry with Gem Squash”
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