Traditional Indian Lamb Curry with Aromatic Spices
Dive into the rich culinary heritage of India with this Traditional Indian Lamb Curry that’s not only a feast for the eyes but also a delight for the palate. Handed down through generations, this recipe brings together succulent pieces of lamb simmered in a beautifully spiced sauce, made from a blend of fresh herbs and spices. No need for curry pastes; just simple, wholesome ingredients allow the natural flavors to shine. Enjoy the comforting warmth of this dish, perfect for gatherings or a family meal, and serve it alongside warm naan or fragrant basmati rice. Your kitchen will be filled with enticing aromas that will have everyone coming back for seconds!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
leg of lamb
2 kg (cut into 1.5 to 2 inch cubes)
vegetable oil
2 tablespoons (none)
ginger paste
1 tablespoon (none)
garlic paste
1 tablespoon (none)
onions
4 medium (sliced)
black cardamom pods
2 (none)
green cardamoms
8-10 (none)
cinnamon stick
1-2 inch (none)
black peppercorns
20 (none)
cumin seeds
1 tablespoon (none)
green bird's eye chilies
8-10 (broken into halves (seeds still inside))
dried bay leaves
5-10 (depending on size)
tomatoes
4 large (roughly chopped)
chili powder
1-1.5 teaspoons (none)
turmeric
2 teaspoons (none)
coriander powder
3 teaspoons (none)
salt
1 tablespoon (none)
natural yoghurt
4 tablespoons (none)
coriander leaves
to taste (chopped for garnish)
lemon
1 (juiced)
water
1 cup (none)
Instructions
1
Start by washing the lamb pieces thoroughly in cold water to remove any residue. It’s essential to keep the lamb moist, as this will help tenderize the meat during cooking.
2
In a large heavy-bottomed saucepan, heat the vegetable oil over medium-high heat. Once hot, add the sliced onions and sauté until they become translucent.
3
Add the black and green cardamom pods, cinnamon stick, whole black peppercorns, broken bird's eye chilies, dried bay leaves, and cumin seeds to the onions. Stir continuously until the onions take on a beautiful reddish-brown color.
4
Incorporate the ginger and garlic pastes into the mixture, stirring for a few minutes and adding a splash of water to prevent sticking.
5
Mix in the turmeric, coriander powder, and chili powder, ensuring everything is well combined. Add an additional ½ cup of water and continue stirring for an even blend.
6
Fold in the chopped tomatoes, reduce the heat, and let it simmer slowly until the tomatoes break down and the oil begins to separate from the sauce. This step is crucial for building flavor, so be patient.
7
Once the sauce is ready, add the lamb pieces, stirring gently to coat each piece thoroughly with the sauce. Follow this by adding the natural yogurt, mixing well.
8
Cover the saucepan and let the curry simmer for 45 minutes to 1 hour, stirring every 5-10 minutes to prevent the ingredients from sticking to the bottom.
9
When the lamb is fork-tender and the oil has risen to the surface, it's time to finish. Squeeze in the juice of one lemon for a refreshing zing.
10
Garnish with freshly chopped coriander leaves and serve hot with warm naan bread or steaming basmati rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Indian Lamb Curry?
It is a rich, aromatic dish featuring succulent lamb simmered in a spiced sauce made from fresh herbs and whole spices without using store-bought pastes.
What cut of lamb is recommended?
The recipe calls for 2 kg of leg of lamb, cut into 1.5 to 2 inch cubes for the best texture.
How long does it take to cook the lamb?
The lamb should be simmered for 45 minutes to 1 hour until it is fork-tender.
Do I need curry paste for this recipe?
No, this recipe uses simple, wholesome ingredients and a blend of spices to allow the natural flavors to shine.
How do I prepare the onions?
The onions should be sliced and sautéed until they reach a beautiful reddish-brown color along with the whole spices.
Why should I wash the lamb?
Washing the lamb in cold water removes residue and helps keep the meat moist, which aids in tenderizing it during cooking.
What whole spices are included in the dish?
The recipe includes black and green cardamom pods, cinnamon sticks, whole black peppercorns, cumin seeds, and dried bay leaves.
How many people does this recipe serve?
With 2 kg of lamb, this recipe typically serves approximately 6 to 8 people.
What should I serve with lamb curry?
It is best enjoyed alongside warm naan bread or steaming fragrant basmati rice.
How do I prevent the spices from sticking to the pan?
Add a splash of water when incorporating the ginger and garlic pastes or ground spices to prevent sticking.
What role does yogurt play in this recipe?
Natural yogurt is added to the sauce to provide creaminess, balance the heat, and help tenderize the lamb.
Can I use canned tomatoes instead of fresh?
Yes, you can substitute the 4 large chopped tomatoes with canned crushed tomatoes if fresh ones are unavailable.
How spicy is this curry?
The dish has a moderate heat from bird's eye chilies and chili powder, which can be adjusted to your preference.
When do I add the lemon juice?
Squeeze in the juice of one lemon at the very end of cooking to provide a refreshing zing.
What is the purpose of simmering the tomatoes slowly?
Simmering allows the tomatoes to break down and the oil to separate from the sauce, which is crucial for building deep flavor.
Can I substitute the leg of lamb with another meat?
You can use mutton or goat, though you may need to adjust the simmering time as these meats can be tougher.
What should the final consistency of the sauce be?
The sauce should be thick enough to coat the lamb, with the oil rising to the surface once it is fully cooked.
How do I garnish the lamb curry?
Garnish the finished dish with freshly chopped coriander leaves for a burst of color and flavor.
Is this recipe suitable for freezing?
Yes, lamb curry freezes very well. Store it in an airtight container for up to 3 months.
How do I know when the lamb is done?
The lamb is ready when it is fork-tender and the oil has separated from the gravy and risen to the surface.
Can I use ginger and garlic powder instead of paste?
Fresh paste is preferred for authenticity, but you can use minced fresh ginger and garlic as a substitute.
What type of chilies should I use?
The recipe specifies 8-10 green bird's eye chilies, broken in half with seeds left inside for heat.
Why do I need to stir the curry every 5-10 minutes?
Regular stirring prevents the heavy sauce and lamb from sticking and burning at the bottom of the pan.
Is this curry gluten-free?
Yes, the ingredients used in this lamb curry are naturally gluten-free.
Can I make this in a slow cooker?
Yes, follow the initial steps to brown the onions and spices, then transfer everything to a slow cooker for 6-8 hours on low.
What can I use if I don't have black cardamom?
If unavailable, you can omit it or add an extra green cardamom pod, though the smoky flavor will be missing.
Can I add potatoes to this curry?
Yes, adding cubed potatoes during the last 20-30 minutes of simmering is a common variation.
How long do leftovers last in the fridge?
The curry will stay fresh for 3-4 days in the refrigerator and often tastes even better the next day.
What type of oil is best for this recipe?
Vegetable oil is used, but you could also use ghee for a richer, more traditional flavor.
Can I make this dairy-free?
You can omit the yogurt or replace it with a dairy-free alternative like coconut cream, though it will alter the flavor profile.