Lamb curry 2


Cooking with lamb was quite uncommon in my kitchen while I was in India – it was mostly goat. But here in Melbourne, it has become a regular addition as very good quality lamb is widely available. Spring lamb which is in season is very tender and flavourful. I use freshly ground spices to make this dish which makes it very flavourful. Serve with hot parathas or steamed rice for a satisfying Sunday meal.

 

lamb-curry

 

Ingredients:

Lamb shank, boneless – 500 gms
Onion – 2 medium, thinly sliced
Tomato – 1 medium, chopped or 2 tbsp tomato paste
Ginger – 1 inch, grated
Garlic – 3-4 cloves, grated
Turmeric powder – 1 tsp
Red chilli powder – 1 tsp or as per taste
Cumin seeds – 2 tsp
Coriander seeds – 2 tsp
Salt – to taste
Cinnamon powder – 1 pinch
Nutmeg powder – 1 pinch
Oil – 3 tbsp
Butter – 2 tbsp
Coriander leaves for garnish

Method:

  1. Dry roast the cumin seeds and coriander seeds. Grind them in a coffee grinder/mixer into fine powder
  2. Wash the lamb and cut into medium pieces. Rub salt and turmeric. Set aside
  3. Heat a large fry pan and add oil and butter. Add the onion and fry until golden brown on medium-low heat
  4. Add the ginger, garlic and fry for a minute
  5. Add tomatoes, turmeric powder, red chilli powder, cumin & coriander powder, salt and mix well
  6. Cook until the tomatoes are done and oil separates
  7. Push the mixture to one side of the pan and add the lamb on the other side. Stir fry briefly to seal all sides of the lamb. Mix well. 
  8. Add 1 cup of hot water and mix well. Simmer for 10-15 minutes until the lamb is completely cooked
  9. Turn off the heat. Add cinnamon and nutmeg powder and mix well
  10. Garnish with coriander leaves and serve with hot parathas or flatbread of your choice (Click here for multi layer paratha recipe)

Notes:

  • You may use store bought cumin and coriander powder but freshly ground spices add more flavour to the curry

 


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2 thoughts on “Lamb curry

  • Sandy

    WoW !! 1of my favorites dish when I go to the Indian restaurant ! I tried making it with different recipes from the internet but none tasted the same! I am going to try this I hope it tastes as good as it looks!! 😋😋😋
    Thank you for sharing!

    • Shilpa Post author

      Hi Sandy, So glad you like my post. Please do try and let me know how you go 🙂
      The most important step in this dish is to fry the onions well so that they turn golden brown but don’t get burnt.