Spicy Indian Lamb Curry
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • Lamb meat – 500 gms (I used a mix of bone-in and boneless pieces)
For marinate –
  • Ginger paste – 3 tbsp
  • Garlic paste – 3 tbsp
  • Yogurt – 1 cup
  • Turmeric powder – ½ tsp
  • Red chilli powder – ½ tsp
  • Salt – ½ tsp
For the spice mix –
  • Cumin seeds – 2 tsp
  • Coriander seeds – 2 tsp
  • Black peppercorn – 1 tsp
  • Cinnamon – 2 inch stick
  • Mace – 1 tsp (about 2 inch piece)
For the curry –
  • Onions – 5, large, finely chopped
  • Dry red chilli – 2
  • Cinnamon sticks – 1 inch piece
  • Cloves – 4 to 6
  • Green cardamom – 4 to 6
  • Bay leaves – 2
  • Cumin seeds – ½ tsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Garam masala – 1 tsp
  • Mustard oil – 6 tbsp
  • Ghee (clarified butter) – 2 tbsp
  • Salt to taste
  • Freshly chopped coriander – 1 cup
Instructions
  1. Wash the lamb and trim off any excess fat though this is optional. You can retain the fat for extra richness.
  2. Add all the ingredients listed under marinade to the lamb and give a good mix so that all lamb pieces are coated well with the yogurt-spice mixture. Cover (preferably with a cling-film) and refrigerate for at least 1 hour to overnight.
  3. Next put together the cumin seeds, coriander seeds, cinnamon sticks, mace and whole black peppercorn in a spice grinder and grind it till they turn into a fine powder. Set aside.
  4. To make the curry, you can use either of the 2 options – pressure cooking or slow cooking. Put a pressure cooker or a heavy bottomed pan (if slow cooking) on high flame and add the oil.
  5. Once the oil is hot, add cumin seeds, dry red chillies, bay leaves, clovers, cardamom and cinnamon sticks. Let the spices crackle and bring out the aroma.
  6. Add in the chopped onions and saute for 10 minutes on medium heat until golden brown. Next add turmeric and red chilli powder and stir well.
  7. As the spices become fragrant, add the marinated lamb along with all the marinating liquid and stir everything to combine. Saute for couple of minutes on medium heat.
  8. Then add the prepared spice mix and mix well. Cover and let the lamb cook under low-medium heat for 20 to 25 minutes without putting the pressure valve. Stir occasionally to avoid sticking to the bottom of the pan. This process of sautéing the lamb in oil with the spices brings out maximum flavor and creates delicious taste which is beyond any explanation.
  9. If you are slow-cooking, continue with this process and once the spice starts to stick to the bottom of the pan, add about 2 cups of water and bring to boil. Then simmer and cover the pan and let the lamb cook for another 30 minutes or until the meat turns tender. You may need to add water in between if the spices still stick to the bottom.
  10. If you are pressure cooking, add about 1 & ½ cups of water after sautéing the lamb well with the spices. Then tightly attach the lid with the pressure valve on and put the cooker on medium flame. Let the cooker stand until 3 whistles and then switch the flame off.
  11. Uncover the cooker lid only after all the pressure is vented out and check if the meat is cooked to your liking. If not, cover the lid again and cook until another 1 or 2 whistles.
  12. Once the meat is fully cooked (pressure cooked or slow cooked), adjust the desired consistency of the curry by adding more water if too thick or boiling off excess water it too thin. Add garam masala and ghee and give a final mix.
  13. Finally sprinkle the freshly chopped coriander leaves and serve the dhaba style lamb curry piping hot with fluffy white rice or some butter naans! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2016/05/spicy-indian-lamb-curry/