Rich Indian Lamb Curry
Indulge in the vibrant flavors of Northern India with this exquisite Lamb Curry, a comforting dish that showcases tender cuts of lamb simmered to perfection in a rich, aromatic gravy. The recipe combines time-honored spices and fresh ingredients to create an authentic curry experience. The addition of bone-in lamb not only enhances the flavor but also contributes to a rich, savory broth that is truly delightful. Serve this dish with fragrant basmati rice or warm naan for a satisfying meal that will transport you straight to the streets of India.
4
Servings
N/A
Calories
20
Ingredients
Ingredients
Leg of lamb
500 g (cut into small chunks including bones, fat trimmed off)
Vegetable oil
1/4 cup (or any flavorless oil)
Butter
1 tablespoon (optional)
Onions
2 large (chopped)
Fresh ginger
1 inch (ground to a paste)
Garlic cloves
4-5 (ground to a paste)
Whole cloves
5 (whole)
Green cardamoms
4 (slightly crushed)
Cinnamon sticks
2 (2 inch) (whole)
Bay leaves
2 (whole)
Peppercorns
6-8 (whole)
Turmeric powder
1 1/2 teaspoons
Chili powder
1 teaspoon
Coriander powder
1 teaspoon
Cumin powder
1 teaspoon
Garam masala powder
1/2 teaspoon
Salt
to taste
Plain yogurt
2 tablespoons (lightly beaten)
Tomato paste
1 tablespoon
Coriander leaves
3-4 tablespoons (roughly chopped)
Instructions
1
In a large saucepan, heat the vegetable oil and optionally the butter over medium to high heat.
2
Once the oil is hot, add the whole cloves, crushed cardamom pods, cinnamon sticks, bay leaves, and peppercorns. Sauté until they begin to pop and release their aromatic oils, about 1-2 minutes.
3
Stir in the ground garlic and ginger paste, followed by the chopped onions. Sauté until the onions are soft, golden, and fragrant, adding a splash of water if the mixture sticks.
4
Add turmeric powder, chili powder, coriander powder, cumin powder, and salt to the onion mixture. Cook for an additional 5-10 minutes, stirring frequently and adding more water as needed to prevent burning.
5
Incorporate the lightly beaten yogurt into the mixture, stirring well for 2 minutes, then add the tomato paste and continue to cook for another 5 minutes until well combined.
6
Introduce the lamb chunks to the pot, ensuring each piece is coated evenly with the fragrant curry mix.
7
Pour in enough water to cover the lamb (approximately 1/2 liter), give it a thorough stir, reduce the heat to low, and cover the pot. Let it simmer gently for 1.5 hours, allowing the flavors to meld.
8
After 1.5 hours, sprinkle in the garam masala powder and allow the curry to simmer uncovered for an additional 30 minutes, or until the sauce thickens to your desired consistency.
9
Finish by stirring in the roughly chopped coriander leaves, then remove from heat.
10
Serve hot with fragrant basmati rice or freshly baked naan for an aromatic dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich Indian Lamb Curry?
It is a vibrant Northern Indian dish featuring tender cuts of lamb simmered in an aromatic gravy made with traditional spices like turmeric, cumin, and coriander.
What cut of lamb is best for this recipe?
This recipe uses 500g of leg of lamb, cut into small chunks with the bones included for maximum flavor.
Why should I include the bones in the curry?
Including bone-in lamb enhances the overall flavor and contributes to a rich, savory broth.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What type of oil should I use?
You can use 1/4 cup of vegetable oil or any flavorless oil of your choice.
Is butter required for the recipe?
One tablespoon of butter is optional but can be added to the oil to provide extra richness to the base.
How do I prepare the ginger and garlic?
Grind 1 inch of fresh ginger and 4 to 5 garlic cloves into a smooth paste before adding them to the pan.
Which whole spices are used in the initial sauté?
The recipe uses whole cloves, crushed cardamom pods, cinnamon sticks, bay leaves, and peppercorns.
How long should I sauté the whole spices?
Sauté the whole spices for 1-2 minutes until they begin to pop and release their aromatic oils.
How should the onions be cooked?
Sauté two large chopped onions until they are soft, golden, and fragrant.
What should I do if the onion mixture sticks to the pan?
Add a small splash of water to the pan to help loosen the mixture and prevent it from burning.
Which ground spices are included in the curry mix?
The ground spices include turmeric powder, chili powder, coriander powder, cumin powder, and salt.
When do I add the yogurt?
Add the yogurt after cooking the ground spices for 5-10 minutes, ensuring the yogurt is lightly beaten before stirring it in.
Why do I need to beat the yogurt before adding it?
Lightly beating the yogurt helps prevent it from curdling when it hits the hot spice mixture.
What is the purpose of the tomato paste?
Tomato paste adds depth of flavor and a rich color to the curry gravy.
How much water is needed to simmer the lamb?
Use approximately 1/2 liter of water, or enough to completely cover the lamb chunks.
How long does the lamb need to simmer?
The lamb should simmer covered on low heat for 1.5 hours, followed by another 30 minutes uncovered.
When is the garam masala added?
Sprinkle in the garam masala powder after the initial 1.5 hours of simmering.
How can I thicken the curry sauce?
Simmer the curry uncovered for the final 30 minutes of cooking to allow the sauce to thicken to your desired consistency.
What is the final garnish for the dish?
Finish the dish by stirring in 3-4 tablespoons of roughly chopped coriander leaves.
What are the best side dishes for this curry?
This lamb curry is best served with fragrant basmati rice or warm, freshly baked naan bread.
Is this recipe considered spicy?
The recipe contains chili powder and peppercorns, offering a traditional medium heat that is typical of Indian cuisine.
Can I substitute the leg of lamb?
While leg of lamb is recommended, you can use lamb shoulder, though cooking times may vary slightly to ensure tenderness.
How should I prepare the lamb before cooking?
The lamb should be cut into small chunks with the fat trimmed off, but keep the bones for flavor.
What region does this curry originate from?
This recipe is inspired by the culinary flavors and traditions of Northern India.
Is this a slow-cooked recipe?
Yes, the lamb is slow-simmered for a total of two hours to ensure the meat is tender and the flavors are well-developed.
Can I make this recipe dairy-free?
You can omit the butter and replace the yogurt with a dairy-free coconut yogurt, though this will slightly alter the flavor profile.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator; the flavors often improve the next day.
Can I use fresh tomatoes instead of paste?
You can use finely chopped fresh tomatoes, but you may need to cook them down longer to achieve the concentrated flavor of the paste.
What is the total number of ingredients in this recipe?
There are 20 individual ingredients used to create this authentic Indian lamb curry.