Lamb curry has a rich history rooted in the culinary traditions of the Indian subcontinent. Curry itself has a long-standing presence in the region, with various regional variations and influences. Lamb, being a popular meat choice in many South Asian cuisines, became an integral part of curry preparations over time. The flavors of lamb curry are a harmonious blend of aromatic spices, creating a complex and robust taste profile. The combination of cumin, coriander, turmeric, chili powder, and garam masala infuses the tender lamb with a warm, earthy, and slightly spicy flavor. The dish is often served with basmati rice, which complements the curry’s flavors and provides a neutral base to balance the spiciness. Naan bread or roti, traditional Indian breads, are also commonly served alongside to scoop up the savory curry and enhance the overall dining experience. The aromatic and flavorful lamb curry has become a favorite dish for many, celebrated for its cultural significance and mouthwatering taste.
Lamb curry
Ingredients
- – 1.5 kg 3.3 lbs lamb, cut into chunks
- – 3 onions finely chopped
- – 4 cloves of garlic minced
- – 2-inch piece of ginger grated
- – 3 tomatoes chopped
- – 2 tablespoons vegetable oil
- – 2 tablespoons ghee clarified butter
- – 2 teaspoons ground cumin
- – 2 teaspoons ground coriander
- – 1 teaspoon turmeric powder
- – 1 teaspoon chili powder adjust to taste
- – 1 teaspoon garam masala
- – 1 cup plain yogurt
- – 1 cup water adjust as needed
- – Salt to taste
- – Fresh cilantro coriander leaves, for garnish
For the Marinade:
- – 1 cup plain yogurt
- – 2 tablespoons lemon juice
- – 1 tablespoon ground cumin
- – 1 tablespoon ground coriander
- – 1 teaspoon ground turmeric
- – Salt to taste
Instructions
- In a bowl, combine all the marinade ingredients and mix well. Add the lamb chunks to the marinade, ensuring they are coated evenly. Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
- Heat the vegetable oil and ghee in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.
- Add the minced garlic and grated ginger to the pot and cook for another minute, stirring continuously.
- Stir in the ground cumin, ground coriander, turmeric powder, chili powder, and garam masala. Cook the spices for a minute or two to release their flavors.
- Add the marinated lamb (including any excess marinade) to the pot. Increase the heat to medium-high and brown the lamb pieces on all sides, stirring frequently.
- Reduce the heat to medium-low and add the chopped tomatoes. Cook for a few minutes until the tomatoes soften.
- Pour in the plain yogurt and mix well to combine with the lamb and spices. Cook for a few more minutes, stirring gently.
- Add water to the pot, starting with 1 cup, and stir well. Cover the pot and simmer on low heat for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and add more water if needed to maintain a desired consistency.
- Season with salt to taste. Adjust the spices according to your preference by adding more chili powder or garam masala if desired.
- Once the lamb curry is cooked to perfection, remove from heat and garnish with fresh cilantro leaves.
