Kaypee's Authentic Indian Lamb Masala Curry
Inspired by cherished family memories, this curry evokes the warmth and flavors of a traditional Indian kitchen. As a child, I watched my mother, aunts, and sisters create this dish, learning the art of cooking alongside them. Years later, in Hyderabad, I worked as a part-time cook and observed the master chef, Ustaad, expertly grinding aromatic spices with a stone grinder. The result was a lamb curry that was not only delicious but utterly tender, melting in the mouth. I've adapted the spice levels to cater to a milder palate while preserving the rich depth of flavor. Marinating the lamb overnight yields even greater tenderness, but if time is limited, a brief marinade will still result in an outstanding dish. This curry is a perfect addition to your weekly meal rotation, sure to please everyone at the table.
4
Servings
650
Calories
20
Ingredients
Ingredients
lamb shoulder
2-3 lbs (cut into 2-inch pieces, bones included for flavor)
red onions
2 (large, chopped)
tomatoes
1 (medium, chopped)
garlic cloves
6 (chopped)
fresh ginger
4 teaspoons (grated)
cinnamon stick
1 (2-inch)
cumin seed
1 teaspoon (whole)
green cardamoms
12 (hulled, seeds only)
turmeric powder
1/2 teaspoon (ground)
garam masala
1 teaspoon (ground)
ground nutmeg
1/8 teaspoon (ground)
bay leaves
3 (whole)
cilantro
1/4 cup (chopped)
cloves
4 (broken into pieces)
Indian curry powder
1 teaspoon (ground)
salt
1/2 teaspoon (or to taste)
serrano chilies
4-6 (chopped)
plain yogurt
1 cup (plain, whole-milk preferred)
vegetable oil
3 tablespoons (for cooking)
coriander powder
2 teaspoons (ground)
Instructions
1
If time allows, marinate the lamb in a mixture of yogurt, garlic, ginger, salt, and Kashmiri red chilli powder (or cayenne) the night before or for 2-4 hours. This enhances tenderness, but it's optional.
2
In a large pot, heat vegetable oil over medium-high heat. Add the chopped onions, cumin seeds, garlic, grated ginger, bay leaves, cinnamon stick, and broken cloves. Sauté until the onions are golden and translucent (about 6-8 minutes).
3
Add the lamb pieces (reserving any excess yogurt marinade for later), mixing them well with the onion mixture. Cover the pot, reduce the heat to medium, and allow the meat to blend with the onion mixture for about 8 minutes. Uncover and stir; the lamb should release some liquid.
4
To prevent sticking, add 2 tablespoons of water if necessary. Incorporate the garam masala, curry powder, chopped serrano chilies (or 1.5 teaspoons cayenne pepper), salt, ground nutmeg, turmeric powder, and coriander powder along with the reserved yogurt marinade. Mix thoroughly.
5
Cover the pot and cook for 8-10 minutes. Then, uncover, stir again, cover, and let it cook for an additional 10-12 minutes.
6
Add the chopped tomatoes to the pot, cover, and cook for another 10 minutes, allowing the tomatoes to soften.
7
Pour in 1-2 cups of water depending on your desired gravy consistency. The curry will reduce to about one-third of the added water as it cooks. Stir and taste the gravy; adjust salt or cayenne if needed.
8
Cover the pot three-quarters of the way and cook over medium heat for 40-45 minutes until the lamb is tender.
9
In the final minutes of cooking, stir in the chopped cilantro and reduce the heat to medium-low. Cook for another 5 minutes. Optionally, add boiled eggs sliced in half before serving, covering them in the curry gravy.
10
Serve hot with sides of Indian basmati rice, naan, paratha, chapati, or tandoori roti. Accompany with sliced raw onions (splash with vinegar if desired) or a refreshing cucumber and mint yogurt sauce (raita).
Nutrition Information
47.5g
Fat
17.5g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Kaypee's Authentic Indian Lamb Masala Curry?
It is a traditional lamb curry inspired by family memories and the author's culinary experiences in Hyderabad, featuring a rich depth of flavor adapted for a mild palate.
What cut of meat is best for this recipe?
The recipe calls for 2-3 lbs of lamb shoulder, cut into 2-inch pieces with the bones included for maximum flavor.
How long should the lamb be marinated?
Ideally, the lamb should be marinated overnight or for 2-4 hours, though it is optional if you are short on time.
What are the ingredients for the lamb marinade?
The marinade consists of yogurt, garlic, ginger, salt, and Kashmiri red chilli powder or cayenne.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 650 calories.
How much protein is in one serving of this lamb curry?
There are 45g of protein per serving.
What aromatics are sautéed with the onions?
The onions are sautéed with cumin seeds, garlic, grated ginger, bay leaves, a cinnamon stick, and broken cloves.
How long should I sauté the onions?
Sauté the chopped onions for about 6-8 minutes until they are golden and translucent.
What type of yogurt is recommended?
The recipe recommends 1 cup of plain, whole-milk yogurt.
How many garlic cloves are needed?
The recipe requires 6 chopped garlic cloves.
How much ginger is used in this curry?
You will need 4 teaspoons of grated fresh ginger.
What spices make up the masala blend?
The blend includes garam masala, Indian curry powder, ground nutmeg, turmeric powder, and coriander powder.
How many serrano chilies should I add?
You can add 4-6 chopped serrano chilies depending on your spice tolerance.
What can I substitute for serrano chilies?
You can use 1.5 teaspoons of cayenne pepper as a substitute for the fresh chilies.
How many tomatoes are required?
The recipe calls for 1 medium chopped tomato.
How much water should I add for the gravy?
Add 1-2 cups of water depending on how thick you want the final gravy to be.
How long does the lamb take to cook until tender?
The lamb should cook covered (three-quarters of the way) for 40-45 minutes over medium heat.
When should I add the fresh cilantro?
Stir in the 1/4 cup of chopped cilantro in the final minutes of cooking and let it simmer for another 5 minutes.
Can I add eggs to this dish?
Yes, optionally you can add boiled eggs sliced in half before serving.
What sides pair well with this lamb masala?
It is best served with Indian basmati rice, naan, paratha, chapati, or tandoori roti.
What are some recommended garnishes or accompaniments?
Serve with sliced raw onions (with a splash of vinegar) or a refreshing cucumber and mint raita.
What is the fat content per serving?
Each serving contains 47.5g of fat.
How many carbohydrates are in each serving?
There are 17.5g of carbohydrates per serving.
How many green cardamoms are used?
The recipe uses the seeds from 12 hulled green cardamoms.
How many bay leaves are included?
Three whole bay leaves are used in the aromatic base.
What is the total number of ingredients in this recipe?
There are 20 ingredients listed for this authentic curry.
What oil is used for cooking?
3 tablespoons of vegetable oil are used for sautéing.
Is this recipe suitable for a weeknight dinner?
Yes, it is tagged as a weeknight dinner and can be made quickly if the lamb is marinated ahead of time.
How much coriander powder is required?
The recipe calls for 2 teaspoons of ground coriander powder.