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Indian Lamb Curry
Delicious, Easy, One Pot Lamb Curry without a pressure cooker or marination!
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.
Anita,
Can you send me the recipe link to Chana Masala
Thanks,
I have made this and every one who tried absolutely were blown away with the flavours thankyou so much for this recipe .
Happy you liked it, Neil 🙂
I for the first time, have cooked it your way. Dam it was so delicious and I felt like I was the greatest chief in my own Kitchen. I would encourage anyone to try it. So simple but most of all sooooo delicious. Thank you for sharing, Good Cooking.
Glad you liked it 🙂