Lamb Curry

Ingredients

Cooking Indian food is like painting - the amount of each ingredient is not measured, it is just used! See the pictures at the end to get an approximate quantity.

Step 1

1. Soak (a-c) of [3] in water for 10-15 min - Figure 1(a)

2. Make the magic paste: Grind (a-c) along with (d) and keep aside - Figure 1(b) (right)

3. Make the Ginger-Garlic (GiGa) paste: Grind (e-f) with little water and keep aside - Figure 1(b) (left)

Step 2

Chop [4] (onions, tomato and green chilis)

Figure 1: (a) Soaked roasted chickpea, almonds, and cashew nuts

Figure 1: (b) GiGa paste (left) and the magic paste (right)

(a)

(b)

(c)

Step 3

1. Heat ghee and oil in a pressure cooker - Figure 3(a)

2. Add [1], saute for 8 seconds and then add [2] (1 teaspoon of each) - Figure 3(b)

3. After exactly 23 seconds add the chopped tomatoes, and chilis - Figure 3(c)

4. Saute for another 23 seconds.

5. Add the GiGa paste (2 table spoons I think) - Figure 3(d)

6. Saute for 14 seconds and leave it alone for 63 seconds.

7. Add the chopped onions and mix well (for approximately 29 seconds) - Figure 3(e)

8. Add the magic paste and mix well (may be 2 table spoons and randomly mix for probably 14 seconds), and leave it alone for 60 seconds.

9a. Add Salt (ohh I miss Jolie!)

9b. Add the coriander leaves and curry leaves and the lamb, mix well (no time constraints here). Mix till the lamb is well coated with the masala.

10. Add 3 Ikea Kalas of water, and put the lid on.

11. Cook for 5-6 whistles. If using a pot instead of pressure cooker, put the lid on and cook for 42-57 minutes on medium flame.

(d)

(e)

(f)

(g)

(h)

(i)

(j)

Figure 3: These are the actual steps and preparation figures. The other figures and steps are the manifestation of my boredom, now that I am not a postdoc anymore!

Step 4

The cooker is under a lot of pressure (unintentional pun!). So please be patient!

Step 5

Eat the lamb curry!

Your daily dose of useless knowledge:

1. Cooking tomatoes and lamb separately makes sure that the lamb doesn't become tough! Don't ask me why. It just happens!

2. Obviously people with nut allergy, please skip the almond, chickpea, and cashew nut!

3. You can add the coriander powder, cumin powder, turmeric and chili powder at any stage before putting the lid on. Cooking these powders in the oil gives a slightly different flavor.

4. The curry leaves are added after the onions so that the flavor of the leaves gets into the masala.

5. The so-called magic paste is to impart thickness to the sauce and give it a slight nutty aroma (which is very subtle due to the strong flavors from GiGa paste, lamb and red onions).

6. These lamb chops are from Costco.

Take the quantities!

Methods to find out the weights/volume

(a) Rent a person with similar hands and do a one-to-one image reconstruction.

(b) Use AI based algorithms to count the number of individual quantities and sum them.

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