Recipe by Sue Lau
A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)
Top Review by fabchefs
I served this last week for our dinner after heading out to the mountains to get our Christmas tree! I made it a few days prior to allow the flavours to develop. It was the best lamb curry ever! And so raved the man - he even said it was the very best lamb curry he's ever had! And we grew up eating curries so!!
I followed the recipe pretty much except 1) I used one 14oz can chopped tomatoes 2) I used greek yogurt (as suggested by some reviews) and 3) I used about 1 1/2 C - 2 C water given the feedback here.
It turned out phenomenal, and on the day itself I heated it up in the oven and took the lid off for about 20 mins to let the sauce evaporate a little more. I do agree that if you put in 4C as the recipe suggests, it's a lot of liquid (like soup almost). And finally, I wouldn't use greek yogurt again, I think if you eyeball the water, normal yogurt will do. The greek yogurt did not thicken things up and I think normal yogurt would have a more impact on the flavour. Enjoy!
- 1 1⁄2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
- 1⁄4 cup vegetable oil
- 2 bay leaves
- 1 black cardamom pod
- 1 (2 inch) cinnamon sticks
- 10 peppercorns
- 4 whole cloves
- 1 1⁄2 large onions, finely chopped
- 1 tablespoon fresh ginger paste
- 2 teaspoons minced garlic
- 1 green chili pepper, chopped (optional)
- 1⁄2 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon cayenne pepper (optional)
- 1 1⁄2 teaspoons garam masala
- 1 cup diced tomato
- 1⁄3 cup plain yogurt
- 2 tablespoons chopped fresh cilantro leaves
Directions See How It's Made
- Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
- When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
- Stir in the ginger paste, garlic, chile pepper, and lamb.
- Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
- Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
- Add diced tomatoes, and cook for 5 minutes, stirring frequently.
- Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
- Lower heat.
- Whisk the yogurt with a fork; and add to the pot slowly.
- Then cook until meat is done to your liking and sauce is thickened.
- Garnish with cilantro leaves.
- Serve with steamed basmati rice, or hot Indian breads, such as Naan.