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Delicious lamb curry

My friend Priya grew up in Mumbai and moved to the US about 20 years ago.  Her family still lives in Mumbai and she spends much of her free time going back and forth.  Her travels not only bring back treasures from spice markets but also beautiful fabrics and ceramics- gorgeous pieces that demonstrate her fantastic taste along with the savvy of Indian craftsmanship.

Priya makes the most delicious curries.  An invitation to Priya’s for Indian food is a coveted date.  And one early Saturday morning, she was kind enough to not only share her lamb recipe with me teach me all the secrets.

Don’t let the spices scare you, according to Priya the most time consuming part of the recipe is browning the onions, otherwise it is lots of wonderful ingredients to create a truly spectacular flavor.

Delicious lamb curry

My friend Priya grew up in Mumbai and moved to the US about 20 years ago.  Her family still lives in Mumbai and she spends much of her free time going back and forth.  Her travels not only bring back treasures from spice markets but also beautiful fabrics and ceramics- gorgeous pieces that demonstrate her fantastic taste along with the savvy of Indian craftsmanship.

Priya makes the most delicious curries.  An invitation to Priya’s for Indian food is a coveted date.  And one early Saturday morning, she was kind enough to not only share her lamb recipe with me teach me all the secrets.

Don’t let the spices scare you, according to Priya the most time consuming part of the recipe is browning the onions, otherwise it is lots of wonderful ingredients to create a truly spectacular flavor.

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Ingredients

Recipe serves: 6
1.5 pounds (750 grams) lamb shoulder, fat removed and cut in cubes
3 tablespoons ghee or oil (mustard, coconut, vegetable)
whole spices
2 bay leaves
3-4 cloves
3-4 green cardomons
1 black cardomon
1 inch (2.5cm) cinnamon stick
ground and chopped spices
1 knob fresh ginger (size of thumb), peeled and chopped
1 tablespoon coriander powder
2 1/2 teaspoons chili powder
1/2 teaspoon tumeric
2 teaspoons garam masala
salt, to taste
vegetables
3 red onions, finely chopped
3 garlic cloves, chopped
2 medium potatoes, chopped in large cubes
2 large tomatoes, chopped
1/4 cup coriander (cilantro), chopped
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Delicious lamb curry
  • serves
    6
  • skill level
    Medium

Ingredients

  • whole spices

  • ground and chopped spices

  • vegetables

Directions

1
Done

In a Dutch oven or slow cooker over medium heat, add the ghee or oil with whole spices. Mix together until the spices become fragrant, only about 3 minutes.

2
Done

Add all the red onions, mix together with the spices. Brown the onions for about 3-4 minutes, then add the garlic and ginger, keep mixing with the whole spices- it almost becomes a paste. Takes about 10 minutes.

3
Done

Once the onions are nicely browned, add all the ground spices, aside from the salt and garam masala. Saute for 2-3 minutes.

4
Done

Add the lamb, one-half the coriander leaves, and potatoes mixing occasionally for 3-4 minutes.

5
Done

Place in the tomatoes, salt and then cook another 5-6 minutes until tomatoes are soft.

6
Done

Add about 1 cup of water, cover and cook for about 2 hours, mixing every 20 minutes or so.

7
Done

Before serving add the garam marsala, mix through along with the remaining coriander leaves.

8
Done

Serve with basmati rice.