Indian Lamb Curry Recipe

Method13 steps · about 4 hr 20 min

1. 1

   Step 1: Mix all the measured ground chili, turmeric (0.5 tsp), garam masala (2–3 tsp), cumin and coriander with the total two teaspoons salt and optional half tablespoon kasuri methi. Reserve this one mixture for two equal uses.

   Uses 2–3 tsp Kashmiri red chili powder · 0.5 tsp turmeric · 2–3 tsp garam masala · ¾–1 tsp cumin powder · 1 tbsp coriander powder · 2 tsp salt · 0.5 tbsp kasuri methi

   
2. 2

   Step 2: Coat the lamb (1 kg) with half the mixed spice stock, the first tablespoon ginger-garlic paste and only one acid: ¼ cup yogurt or the separate 1½ tbsp vinegar or 2 tbsp lemon juice. Add a small separate water splash only if too dry. Cover and refrigerate at least 2 hours or overnight. Do not add another full salt or fenugreek dose.

   Minimum refrigerated lamb marinade · 120 minUses 1 kg lamb · ¼ cup yogurt only chosen dairy acid route · 1½ tbsp vinegar only replacing yogurt/lemon · 2 tbsp lemon only replacing yogurt/vinegar · first 1 tbsp ginger-garlic · small marinade splash only if selected acid route too dry · half whole mixture including salt and kasuri methi, no extra full doses

   
3. 3

   Step 3: Heat 1–2 tbsp from the total 6 tbsp oil/ghee in a heavy pot and add all listed whole spices. Reserve the remaining 4–5 tbsp for the separate onion pan.

   Uses 1–2 tbsp from 6 tbsp total fat for braising · 1 bay leaf · 6 green cardamom pods · 3 inch cinnamon stick · 2 black cardamom · 1–2 star anise

4. 4

   Step 4: When the spices sizzle, add mint, then the same marinated lamb. Braise over medium heat 8–10 minutes, stirring so the marinade does not burn.

   Uses 4 tbsp mint leaves · same 1–2 tbsp chosen initial fat with spices · same lamb with half the spices and half the ginger-garlic and one acid

   
5. 5

   Step 5: Add the first half of the variable 4–5 cup hot-water supply, about 2–2½ cups. Bring gently to a boil, cover and simmer over low to medium heat 1 hour. Stir every 15 minutes and use some remaining measured water if needed.

   Braise lamb · 60 minUses first half 4–5 cup water total, 2–2½ cups · same lamb after 8–10 minutes braising with mint/spices

   
6. 6

   Step 6: While the lamb simmers, heat only the remaining 4–5 tbsp of the same total 6 tbsp fat in another pan. Add onion (2 cup) and optional green chili and sauté 6–7 minutes over medium heat.

   Uses remaining 4–5 tbsp of same 6 tbsp fat · 2 cup onion · 1–2 green chilies

7. 7

   Step 7: Reduce the heat and continue stirring the same onions until deep golden without burning; allow about 15–20 minutes total onion cooking as needed.

   Uses same onion masala pan with remaining fat

8. 8

   Step 8: Add the remaining tablespoon ginger-garlic paste to the golden onion base and fry 1–2 minutes until aromatic.

   Uses remaining 1 tbsp ginger-garlic · same onions deeper golden not burnt

9. 9

   Step 9: Turn off briefly and stir in the remaining half of the ground-spice mixture from 1, then immediately add the tomato (300 g) puree. Return to medium heat and cook until the tomatoes lose their raw flavor. Do not add fresh whole spice/salt stocks.

   Uses 300 g tomatoes · same onions with remaining tablespoon paste · other half same 1 mix including salt/kasuri, no new total stock

10. 10

    Step 10: After the lamb has simmered 1 hour, add the cooked onion-tomato masala from 9. Cover and simmer over low heat another 50 minutes or longer until fully cooked and fork-tender. Stir every 5–7 minutes. Use only the remaining measured hot water, then separate extra only if still needed.

    Second lamb simmer; check tenderness · 50 minUses only remaining water from same 4–5 cup total · extra hot water only if listed gravy supply insufficient · same saucepan masala with tomatoes fully cooked · same braised meat and retained gravy stock

11. 11

    Step 11: Taste the fully cooked curry and adjust with separately listed extra salt, garam masala (to taste) or kasuri methi (to taste) only as needed. Optional freshly crushed black pepper adds heat; do not add the whole initial spice mixture again.

    Uses extra salt only to taste finished curry · extra garam masala only to taste finished curry · extra crushed kasuri methi only to taste finished curry · optional freshly crushed pepper for finishing heat · same curry fully cooked and fork-tender

12. 12

    Step 12: Garnish lamb curry with coriander leaves (0.25 cup) and serve with roti/ naan/ rice or with any artisan bread.

    Uses 0.25 cup coriander leaves · same cooked curry tasted and adjusted with separate extras

13. 13

    Step 13: For next-day flavor, cool the finished curry promptly and refrigerate within 2 hours. Reheat until steaming hot before serving and taste to adjust seasoning. Keep the finished curry refrigerated during any longer resting period.

    Uses same garnished cooked curry cooled promptly for optional next day flavor