Lamb Curry

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Lamb Curry

Description

This recipe is from the northern part of India. You could use cuts of boneless lamb but I feel the bones add in the extra flavour.

Cooking Time

Preparation Time :30 Min

Cook Time : 2 Hr 0 Min

Total Time : 2 Hr 30 Min

Ingredients

Serves : 4
  • 500 leg of lamb


  • 1⁄4 cup vegetable oil (or any flavourless oil)


  • 1 butter


  • 2 onions


  • 1 fresh ginger


  • 4 -5 garlic cloves


  • 5 whole cloves


  • 4 green cardamoms


  • 2 cinnamon sticks


  • 2 bay leaves


  • 6 -8 peppercorns


  • 1 1⁄2 turmeric powder


  • 1 chili powder


  • 1 coriander powder


  • 1 cumin powder


  • 1⁄2 garam masala powder


  • salt


  • 2 plain yogurt


  • 1 tomato paste


  • 3 -4 coriander leaves

Directions

  • Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.
  • Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).
  • Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).
  • Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
  • Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
  • Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
  • Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
  • Stir in the chopped coriander leaves and remove from heat.
  • Serve hot with plain basmati rice or naan bread (Recipe #215545).