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    You are in: Home / Recipes / Kaypee's Homemade Indian Lamb Masala Curry Recipe
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    Kaypee's Homemade Indian Lamb Masala Curry

    Kaypee's Homemade Indian Lamb Masala  Curry. Photo by A_plus

    1/2 Photos of Kaypee's Homemade Indian Lamb Masala Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Chef #1270709's Note:

    I watched my mother,Aunt and sisters making this curry when I was 10 years old and then when I was in college I worked part time in a restaurant and Bar in Hyderabad,India and used to watch the Ustaad(Chef) grind all the herbs and spices in old fashined stone grinder and marinade Meat and refrigerate for at least 4 hours before cooking,it came out heavenly delicious and so tender it would melt in your mouth without chewing,I have changed the level of spice to milder side,as in southern part of India the spice level is almost like FIRE in your mouth.Also I have changed some ingredients and some quantity of ingredients.Try it,you would want to make this dish part of your every week Lunch or Dinner.

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    Units: US | Metric


    1. 1
      If you have time you can mrinade Lamb with Mixture of yogurt,garlic,ginger night before or 2-4 hours for more tenderness.(But not necessary).
    2. 2
      In A Large Pot pour vegetable oil,turn stove on to medium high,add chopped onions,cumin seeds,garlic,ginger,bay leaves,cinnamon sticks, cloves.Saute onions until golden translucent about 6-8 minutes.
    3. 3
      Add Lamb pieces mix so onion mixture is blended together.Cover reduce heat to medium and let meat blend with onion mixture for about 8 minutes.Uncover give a stir ,you will see meat has given out some liquuid to mixture.Add 2 tablespoon water to avoid sticking at bottom then add garam Masala,Curry powder,Serrano chopped chillies(Can use 1/12 Teaspoon Cayenne Pepper)salt,nutmeg,turmeric powder,coriander powder and mix it well so Lamb pieces are bleneded with spices and mixture ,cover cook for 5-6 minutes,uncover add yogurt and mix it well,cover cook for another 10-12 minutes.
    4. 4
      Add chopped tomatoes to Lamb and spice mixture,cover cook 10 minutes.Add 1-2 cups of water( depending how much gravy you want in the curry,when finished cooking about 1/3 of the water amount will be finished curry gravy.)give it a stir taste gravy, add salt or Cayenne if needed,cover it 3/4 way bring heat to little over medium cook for 25-30 minutes.
    5. 5
      Give it a stir add cilantro,bring heat to medium, cook another 15 minutes covered.
    6. 6
      Serve it hot with one or more of the following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.With side of Raw sliced onions,or vinegarette sliced onions and chopped cucumbers,or Mint,cucumber yogurt Sauce(Raita).

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    Ratings & Reviews:

    • on October 13, 2011


      The seasonings of this recipe were spot-on for our tastes-just hot enough but not so hot the flavours got lost. I used little lamb chops which I marinated for 5 hours and I used Kashmiri chilli powder rather than seranos or cayenne (I love the heat and colour from the Kashmiri chilli powder). I found the directions a bit of a mystery in that I wasn't sure if I should use the yoghurt, ginger and garlic in the ingredients in the marinade, or if I should use extra. I decided against adding more of them and used the stuff from the ingredients list. Coriander powder is mentioned in the method but not in the ingredients list so I used 2 teaspoons. I found it a bit confusing with the ingredients all jumbled up rather than following the order they'd be used in the method. Still, apart from these few critisisms, this is well worthy of 5 stars and I can assure you I'll be making this again really soon.

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    • on March 21, 2013


      I am in the process of prepping all of my ingredients for this dish. In addition to the Coriander being mentioned in the adding process, it isn't on the original ingredients list with the measurement so I headed to the the person in a previous review and will use 2 tsp. Secondly, The Green Cardamom is on the ingredients list, but not in the adding process. I am going to add them to the first process with the onions. I trust this will be good!!!... Okay, mission accomplished! I chose to marinade my partial bone in leg of lamb in the yogurt mixture of four garlic cloves and about a 1"x2" piece of ginger, minced and enough yogurt to mix through meat. I believe it created more liquid when I sauteed. I still added 2 T. of water prior to adding the next batch of spices. I chose to add 2 cups of water because I do like more sauce and I ended up with 3lbs of meat. The sauce was very loose and I wanted to achieve a more cohesive thicker sauce.. I still added the yogurt even though I had yogurt on the meat. After the 30 min. simmering on med-hi heat..the sauce hadn't reduced enough so I left the lid off and over med. heat reduced it down for about an hour and then continued to simmer it on very low heat with the lid on for another hour or so until the sauce was to the consistency that I desired. I then added the cilantro and continued... This dish turned out very nice. I had the time to simmer and reduce... just take heed, if you choose to marinade the meat in the yogurt.. you may want to stick with just adding 1 cup of water to be within the cooking time. <br/>My hats off to Kaypee!<br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/> for 3 hours.

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    • on January 15, 2013


      Thanks for the recipe. This is a very good one. The flavour is excellent and very Indian. I would suggest doubling the portion of ginger to make it even more Indian. Very good suggestion to eat it with mint yogurt. Excellent recipe!

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    Read All Reviews (4)


    Nutritional Facts for Kaypee's Homemade Indian Lamb Masala Curry

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 742.1
    Calories from Fat 512
    Total Fat 56.9 g
    Saturated Fat 22.6 g
    Cholesterol 167.4 mg
    Sodium 479.3 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 2.0 g
    Sugars 7.8 g
    Protein 42.4 g

    The following items or measurements are not included:

    green cardamoms


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