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Indian Lamb Curry

Delicious, Easy, One Pot Lamb Curry without a pressure cooker or marination!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, lunch
Cuisine Indian
Servings 6 servings

Ingredients
  

  • 1kg/2.2lbs Lamb boneless, cut into chunks 1 to 2 inch size
  • 8oz/225g Yellow Onion 1 large onion diced
  • 7 cloves garlic 2 tbsp minced
  • 2 inch ginger piece peeled 2 tbsp minced
  • 5 Cardamom Pods
  • 2.5 inch Cinnamon Stick
  • 1.5 tbsp Coriander Seeds
  • 1 tsp whole black peppercorns
  • 8 Cloves
  • 2 tsp Red Chili Powder use only 1 tsp for medium spicy
  • 1 tsp ground turmeric
  • 1 Star Anise
  • 1 tsp Fennel Seeds
  • 2 sprigs curry leaves optional
  • 1.5 tsp Coarse Salt
  • 2 to 3 cups hot water
  • 4 tbsp Vegetable Oil

Instructions
 

  • Crush cardamom pods and put seeds in a spice grinder. Discard pods. To spice grinder, add cinnamon stick crushed, coriander seeds, peppercorns, cloves and fennel seeds. Grind to a powder.
  • Heat up a heavy bottomed pot and add 4 tbsps vegetable oil. Add onion, 2 pinches salt and cook until golden. Add garlic and ginger, cook until golden brown. Add lamb and mix thoroughly, cooking for 3 minutes on medium heat. Add turmeric, chili powder, ground spices, star anise and mix well, cooking for 5 minutes. Mix occasionally so spices do not burn or stick to bottom of pan.
  • Add 1 tsp salt and sprig of curry leaves if using. Mix well. Cover pot and cook until lamb is tender, about 30 to 40 minutes. Check lamb after first 5 minutes and add water if necessary. Check frequently and add water 1/2 cup at a time when needed. The water should be hot or boiling. I added about 2 cups of water in stages during cooking. You may need to add up to 3 cups depending on the cooking time of the lamb you're using.
  • After 30 minutes of cooking, taste and add more salt if you need to. I used a total of 1.5 tsp salt. After lamb is cooked, add another sprig of curry leaves if using. Cover pot and let rest at least 30 minutes before eating - if you have the time. This curry tastes better the longer it sits. The next day, it'll taste even better!
  • Note: This curry as written is spicy. If you want it less spicy, reduce chili powder to 1 tsp.