Indian Lamb Curry Recipe - Swasthi's Recipes

https://www.indianhealthyrecipes.com/lamb-curry/

Prep Time 20 minutes plus marinade time

Cook Time 1 hour 40 minutes

Total Time 2 hours

Servings 4

• 1 1/2 lbs (1/2 Kg) bone-in lamb (shoulder or leg cut or bone-less)
• plain yogurt
• 1 1/2 to 2 teaspoons Kashmiri red chilli powder
• 1/2 teaspoon turmeric
• 1 1/2 to 2 teaspoons garam masala
• 1/2to1/2 teaspoon cumin powder
• 1/2 tablespoon coriander powder
• 1 1/2 teaspoon salt

• 4 tablespoons oil or ghee
• 1/2 bay leaf
• 4 green cardamoms
• 2 inch cinnamon piece
• 1 1/2 black cardamom
• 1/2 to 1 1/2 star anise

• 1 1/2 cups onions fine chopped
• 1 cup (200 g) tomatoes (fresh tomatoes chopped or pureed or 1 cup bottled like passata)
• 1/2 to 1 1/2 green chilli slit (deseeded, optional)
• 1 1/2 tablespoon ginger & garlic paste (or minced, divided equally)
• 2 1/2 tablespoons mint leaves (pudina, fine chopped)
• 2 1/2 to 3 1/2 cup hot water
• 1/2 tablespoon kasuri methi (dried fenugreeks leaves, optional)
• coriander leaves (fine chopped, optional)


1. Add all the ground spices to a small bowl and mix them.
2. Marinate lamb with half of this spice mix, half of the ginger garlic, salt, kasuri methi and yogurt (or lemon juice/ vinegar). Cover and set aside for about 2 hours to overnight in the refrigerator.
3. Heat 1 to 2 tablespoon oil/ghee in a heavy bottom pan and add bay leaf, black cardamom, green cardamom & cinnamon.
4. Once the spices begin to sizzle, add the mint leaves and stir in the marinated lamb and braise on a medium heat for about 8 to 10 minutes.
5. Pour half of the hot water and mix well. Cover and let cook on a low to medium heat for 1 hour. Keep stirring every 15 mins and add more hot water as you cook.

1. Meanwhile in another pan, heat the rest of the oil/ghee. Add the onions & green chilies. Saute on a medium heat for 6 to 7 mins.
2. Reduce the heat and stir fry for a few more minutes until deep golden but not burnt.
3. Add rest of the ginger garlic & saute until the raw smell of ginger garlic goes away. This takes 1 to 2 minutes.
4. Turn off the heat & stir in the rest of the ground spices, immediately pour the tomato puree. Cook on a medium heat until the raw flavor of tomatoes is gone.
5. Transfer this to the lamb after 1 hour of cooking lamb. Cook covered on a low heat until the meat is fully cooked and fork tender, for another 50 mins or more. Pour more hot water if required as you cook & keep stirring often, every 5 to 7 mins.
6. Taste test and add more salt or garam masala & kasuri methi if needed. If you want more heat in your lamb curry, add some freshly crushed black pepper.
7. Garnish lamb curry with coriander leaves and serve with roti/naan/rice or with any artisan bread.
8. Lamb curry tastes best after resting for a few hours or even the next day. Reheat & adjust the salt when you are ready to serve.