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Lamb Curry - Meat Curry

User Rating 5 Star Rating (1 Review)

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Simple, yet delicious, Lamb Curry is also easy to put together. This is my go-to recipe when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother's so I know it is good... I grew up eating it. Mom would cook meat curry with goat meat (also called mutton in India). Having tried it with lamb, I find the lamb version to have a heartier, richer taste. Lamb Curry is delicious served with plain rice, a salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6 people

Ingredients:

  • 1 kg boneless lamb shoulder or stewing lamb, cut into 1 and a 1/2" chunks
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 large onions sliced thin
  • 2 large tomatoes diced
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tsps garam masala powder
  • Salt to taste
  • Chopped coriander to garnish

Preparation:

  • Heat the cooking oil in a heavy bottomed pan, on medium heat.
  • When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
  • Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
  • Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
  • Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
  • Now add the tomato paste and all the powered spices. Mix well.
  • Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
  • Now add the lamb pieces to the masala, season with salt to taste and stir to fully coat the lamb pieces with the masala. Sauté till the lamb is browned well.
  • Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
  • When the lamb is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Tip: Use a pressure cooker to cook Lamb Curry and it will be done in half the time it takes to cook in an open pot!

User Reviews

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 5 out of 5
Easy to make, Member Maceuk

This is the first real curry i have tried to make and it was so simple and easy to follow and the ingredients are just ones that you can keep in the cupboard. Tasted very authentic! Perfect for those that don't get to cook often as a lot of recipes ask you to use certain items which go out of date before you would use again. I made from left over leg of lamb which was very nice, will be using fresh next time! Great curry easy to make well impressed thanks.

8 out of 8 people found this helpful.

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