Preparing Lamb Curry safely

It's essential to organize food safely to help stop harmful bacteria from spreading and rising. You may take some steps to assist protect yourself and your loved ones from the spread of harmful micro organism.
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Wash your palms

Your palms can simply spread bacteria across the kitchen and onto meals. It is necessary to at all times wash your palms thoroughly with soap and heat water:

before beginning to put together food
after touching uncooked meals akin to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your fingers completely as properly, as a result of wet hands unfold bacteria more easily.
Hold worktops clean

Before you start getting ready meals, it’s essential worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you may want to scrub them totally.

You must change dish cloths and tea towels frequently to keep away from any bacteria growing on the fabric.


Lamb Curry
Lamb Curry

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We hope you got benefit from reading it, now let’s go back to lamb curry recipe. You can cook lamb curry using 17 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Lamb Curry:
  1. Use Lean Lamb Shoulder Diced (I deboned a shoulder joint myself as its much cheaper, but all supermarkets sell diced lamb)
  2. Take Juice of 1 lemon
  3. You need large heaped tbsp. of garam masala
  4. Take or garlic roughly chopped
  5. You need large knob of ginger grated
  6. Use vegetable oil or fry light
  7. Get tomatoes
  8. Take large onion sliced
  9. Prepare cumin
  10. Take ground corriander
  11. Use turmeric
  12. Take smoked hot paprika
  13. You need whole chilli sliced in half (up to you which variety for your desired heat)
  14. Prepare water to add to make up the desired consistency sauce
  15. Get low fat yogurt (I used Skyr)
  16. Get Salt and Pepper a good pinch
  17. Take fresh roughly chopped corriander
Instructions to make Lamb Curry:
  1. First of all put the diced lamb in a large bowl, pour over the lemon juice and mix in the salt, pepper and garam masala. Leave to marinate for as long as possible preferably over night (although I only had an hour and it was still delicious).
  2. Whilst the lamb pieces are marinating prepare the spices and vegetables. Once ready, get a large frying pan and heat on a medium to high heat and add the spices to heat through, this only takes a minute or two. Its important to keep an eye on this part as you don’t want them to burn. - - Add the oil or low fat oil spray throw in the lamb and onions.
  3. Keep stirring well so they don’t burn, turn the heat down a little. Then add the ginger and garlic too. - - When it’s looking like the onion has softened and the lamb is browned on the outside
  4. Throw in the tinned tomatoes, add the chilli, give it a good stir so it thickens through, then dash in the cup of water. Now be patient, let it simmer, it depends on how tender the shoulder is, mine did take an hour on the hob!, It can take less time it just depends. - - Keep checking every 10 minutes or so, add more water if it looks like it its too thick and sticking. I decided to let it cook through for another 30 minutes which gave it this deep brown colour. - - I know the pan is messy!
  5. Enjoy serve with basmati rice, dips and naan bread!

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