The lamb in this dish is so tender from slow cooking. You will want to make this one as a repeat dinner.
Lamb Curry
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Category
Indian Food
Cuisine
Indian Food
Servings
6
Prep Time
10 hours
Cook Time
1 hour 5 minutes
Ingredients
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1.5 - 2 lbs. lamb, cut into 2 inch cubes, with bone
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2 T. Yogurt
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1 T. Ginger garlic paste
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1 teaspoon salt
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¼ teaspoon turmeric
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1 teaspoon meat masala (or garam masala)
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½ teaspoon Kashmiri chili powder (use more or less depending on spice tolerance)
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2 T. Oil
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3 green cardamom
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1 inch piece of cinnamon stick
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1 bay leaf
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2 sprigs curry leaves
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1 cup onion, chopped finely
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1 to 2 green chilis, slit
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2 teaspoons meat masala
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2 whole tomatoes, puréed
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2 T. Cilantro, chopped + more for garnish
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2 T. Mint, chopped
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2 ½ cups hot water
Marinate Lamb
For the curry gravy
Directions
Marinate Lamb
In a bowl, add the six ingredients listed and stir to combine. Add the lamb pieces and mix until the lamb is coated. Set aside overnight in the refrigerator.
Note: You can marinate while you are preparing the other ingredients, but I like to marinate overnight.
Curry gravy
In a Dutch oven over medium heat, add the oil and whole spices (cardamom, cinnamon stick, bay leaf and curry leaves). Cook until curry leaves are crisp. Stir in the onions and green chili. Saute until the onions turn light golden brown. This will take about 10 minutes.
Lower the heat to low setting, then add the marinated lamb to the onion mixture. Cook for 5-7 minutes or until the meat is browned.
Turn the heat back to medium and stir in the meat masala and puréed tomatoes. Cook until for another 5-7 minutes or until the raw flavor of the tomatoes has reduced. Add the cilantro and mint and mix.
Pour in the hot water and mix well. Bring to a gentle boil and cook covered for 1 hour and 30 minutes. Stir every 15 minutes and add more water if needed.
Taste the curry and add more salt if needed. Sprinkle garam masala if you need more flavor. Garnish with chopped cilantro.
Recipe Note
Serve this dish with rice or idlis.
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