Prep 30 mins
Cook 2 hrs
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.
- 500 g leg of lamb, cut into small chunks including bones, fat trimmed off
- 1⁄4 cup vegetable oil (or any flavourless oil)
- 1 tablespoon butter (optional)
- 2 large onions, chopped
- 1 inch fresh ginger, ground to a paste
- 4 -5 garlic cloves, ground to a paste
- 5 whole cloves
- 4 green cardamoms, slightly crushed
- 2 (2 inch) cinnamon sticks
- 2 bay leaves
- 6 -8 peppercorns
- 1 1⁄2 teaspoons turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1⁄2 teaspoon garam masala powder
- salt, to taste
- 2 tablespoons plain yogurt, lightly beaten
- 1 tablespoon tomato paste
- 3 -4 tablespoons coriander leaves, roughly chopped
- 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).
This is an amazing dish! We adored it, and I don't quite understand the previous reviewers mention of tasting bland, because I could never say that. This a robust, full of flavor and so comforting you might as well go put on your slippers. I followed this exactly, even down to the garlic-ginger paste, and the spices exploded with flavor. I also used my coffee grinder to blend all the lovely spices after heating, and this was just so enticing to devour the whole meal. I used a lamb shank, and didn't cut the meat off, just put it in the juices, and let it cook for about 2 hours. Let sit warmed for eating later, and it was even more pronounced with flavor. A exceptional recipe from start to finish. Thanks so much! A&A.
Perfect! Don't change a thing. This will be my default Lamb curry from now on. I wonder if spinach would be ok in it to make a saag?
What makes this curry so much better than lots I have tried on Zaar, is the subtle and complex blend of spices - and the heating them up to release the aromas! I do make my own lamb curry, but I really wanted to try this recipe out for a special Indian Banquet I held for visiting friends - they loved it, WE loved it! You must NOT omit one single ingredient - that is the key to this deeply flavoured lamb curry - just fabulous! I made enough for the freezer as well as the dinner, and I suspect when we eat it next time, the flavours will have intensified even more. Thanks for this lovely recipe Aisha! Karen/FT:-)