Indian lamb curry recipe

Indian lamb curry recipe is an authentic lamb curry recipe

If you gotta sink your teeth in this super hot delicious Indian lamb curry recipe you will definitely find this amazing taste unreal and you are going to have this splendid taste again and again. Indian lamb curry recipe is one of the most famous dishes in the India.

Most people believe that authentic lamb curry recipe is something that they cannot cook at home but practically they are completely wrong. I, myself cook this authentic lamb curry recipe at home and I tell you this is very easy to make at home.

This authentic lamb curry recipe is one of my favorite of all time. I bet if you are going to taste it one time you would love to it again and again. For that, you don’t need to find an Indian restaurant near you but do make it at your own home this finger licking dish.

Indian lamb curry recipe
by Swati M.

Indian lamb curry recipe

  • Course Dinner, Main Course
  • Cuisine Indian

If you ever had a single bite of Indian lamb curry recipe it might recall you of that golden time to chew and eat this wonderful super delicious dish. I am going to introduce you today the authentic lamb curry recipe that I was learnt from my grandma and she learnt it from her mother.

If you really want to cook an authentic lamb curry recipe that is super easy to cook and gives a tremendous taste then South African and Indian curries are must be on your mind.

Print
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 People
Calories 379 kcal

Ingredients

For marination

  • 1 1/2 lbs or 700 gram of lamb pieces
  • 1/2 tsp of grated ginger
  • 1 cloves of garlic minced or finely chopped
  • 2 tbsp mint leaves
  • 1/2 tsp lemon juice
  • Spring onion finely sliced
  • 2 tbsp coriander leaves chopped
  • 1 tsp of cumin seeds or cumin powder
  • 2 green chillies slit
  • Water as required

For making the curry

  • 2 tbsp olive oil
  • 1 big onion finely chopped
  • 2 cloves
  • 2 bay leaves
  • 1 inch of cinnamon stick
  • 1 tsp of cumin seeds
  • 1/2 tsp of turmeric powder
  • 1 tsp coriander powder
  • 1 star anise
  • 2 pieces of green cardamom
  • 3 tomato peeled and grinded paste
  • 1 tsp of garam masala or allspice powder
  • Salt to taste
  • Water as required

Instructions

  1. Take a blender and add grated ginger, cloves of garlic minced or finely chopped, mint leaves, lemon juice, Spring onion, coriander leaves, cumin seeds or cumin powder and green chillies. Make a fine paste. If needed add a little water for making a smooth paste. Coat the lamb pieces using this paste evenly on all sides. Let it marinate for 2 hours or for best result marinate it overnight in the fridge.

  2. Use a saucepan and heat oil on medium flame. Sauté cloves, cardamom and star anise for 15 seconds or until you find aroma coming from the saucepan. Add the onions, stir-fry until it turns golden brown in color or it gets translucent.

  3. Add cumin powder, turmeric powder and coriander powder stir fry for 15 seconds or until they well mixed. You can reduce the flame to low to avoid any burning.

  4. Add the tomatoes and cook for 6-7 minutes until the tomatoes becomes soft and mix with the other ingredients in the saucepan. Add a little water, if requires.

  5. Add the marinated lamb pieces to saucepan and mix it well so the mixture gets coat on the lamb pieces. Stir cook for next 5 minutes and turn the heat to medium flame.


  6. Now add the water to the saucepan and cook it covered for next 30 minutes. Stir occasionally. Add little more water if requires.


  7. Now turn the flame to low and add 1/2 cup of water or depending on your desired gravy. Cook it covered for next 25 minutes.


  8. Now, open the lid and add garam masala or allspice. Gently mix everything and put the lid back again and cook it covered for next 10 minutes.


  9. Add the seasoning and use garnish ingredients like coriander leaves or cilantro leaves to the saucepan. Mix it nicely and serve it hot with your favorite bread or basmati rice.


Recipe Notes

If you go cooking entire recipe on very low flame considering it will take a lot of time can produces something out of the world. Even if you skip the slow cooking until you add the lamb it will do the same good thing.

You can boil the lamb before marinating for 10-15 minutes or roast/fry/grill the lamb pieces going ahead with the same method can generate a wonderful taste.

Generally, the lamb curry is very famous across the globe and for me, I love the taste of lamb and mutton. I personally believe a few spices do the magic but when the lamb is slow cooked on very low flame it turns out to be perfectly cooked and responsible for a great aroma and flavorful taste.

When I was young I prefer not to eat the lamb curry but when I grew up, it brings me a curiosity to see the people love over this damn lamb curry. I somehow decided to have a bite of my own cooked authentic lamb curry recipe.

This was the time when my grandma shared me her own mother authentic lamb curry recipe. At first, I didn’t feel good to be cooking this authentic lamb curry recipe but later on a day, I decided to give it a try.

Trust me when I say this authentic lamb curry recipe was so amazing. I used the trick of my grandma to cook this authentic lamb curry recipe on a very low flame. The magic does work and it brings out to be a perfect Indian lamb curry recipe. I could hardly believe that I have cooked it because it was almost effortless to make Indian lamb curry recipe.

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