Traditional Lamb Curry
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Category
Curry Powder, Garam Masala
Cuisine
Indian
Servings
4
First off let me begin with, summer has been busy to say the least... (so I've lagged on my blogs) I’ll share more on my travels, the spices and recipes I’ve picked up this summer, on a later blog. For today I have a simplified traditional lamb curry recipe to share.
Lamb curry brings back some childhood memories... This version uses ingredients you can easily find that still holds its magical appeal. The thick curry sauce can be mixed with rice when eating or scooping it up with roti or naan. Give this lamb curry a try and you’ll end up creating happy memories of your own.
Ingredients
- 2 lbs boneless leg of lamb into 1 ½" cubes (or 3 lbs bone-in)
- 4 large yellow onions finely chopped
- 2 tbsp Modern Masala’s Curry Powder
- 1 tsp Modern Masala’s Garam Masala
- ½ tsp ground nutmeg
- 1 tsp Kashmiri chili powder or preferred amount of fresh ground chili’s (optional)
- 2 tbsp fresh ginger minced
- 2 tbsp fresh garlic minced
- 4 tbsp tomato puree
- 4 cups hot water
- 4 tbsp oil
- 2 tsp salt
- ¼ cup fresh chopped cilantro
Directions
- Heat the oil on a medium/high heat in a large saucepan. Add the onions and cook for 8-10 minutes until caramelized and a deep shade of brown.
- Add ginger and garlic and cook for a minute stirring continuously as it trends to stick to the bottom of the pan. Reduce the heat to low and follow with MM’s Curry Powder, chili and nutmeg then cook for around 1 minute. Let the spices cook and start releasing their oils, please make sure you stir continuously to ensure the spices don't burn.
- Add the lamb, stir and cook for 2-3 minutes stirring continuously.
- Add the tomato puree and salt, cook for 2 minutes. Increase the flame to medium then add 1 cup of the hot water and reduce the mixture again, this should take 4-5 minutes, this step will help develop the flavors in your curry.
- Add the remaining 3 cups of hot water and stir thoroughly. Put a lid on the pan, reduce the heat to low and simmer for 3 hours stirring every 30 minutes.
- Once the lamb is tender, if you prefer a thinner sauce add more hot water and cook for 2-3 minutes. Finish with MM’s Garam Masala and cilantro.
Recipe Note
Serve with rice, naan or roti.
Enjoy!
Chef Punita
