Talk

Lambadi lamb curry

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The original had 10 g of dried chillies crushed in the marinade and cooked in the stock. That's about 40 bird's eye chillies !!

As this is to feed others than me, I've changed the chillies to 5g (8 x chile de arbole) and left them whole in the marinade. I will leave them whole and remove half before cooking.

I am also much increasing the marinade period. As the meat was nearing the end of the sell-by, I am marinading for 24 hours in pinch pepper, 1/4 tbs salt, 2 tbs lemon juice, 2 tbs lime joice.

Then 12 hours in the chili marinade. I'm also changing the chile powder to a weaker, smokier chile ancho