Lamb curry recipe.
Cooking with lamb was quite uncommon in my kitchen while I was in India – it was mostly goat (mutton) which is widely popular in Bengal. But here in Melbourne, it has become a regular addition as very good quality lamb is widely available.
Lamb and mutton are generically sheep meat but are different in certain ways. A sheep in its first year is a lamb and the meat of such sheep is lamb meat. Mutton is the meat of sheep that is older than two years. Lamb is also lean meat when compared to mutton. Mutton has considerably high amount of fat when compared to lamb. Mutton has a stronger flavoured deep red coloured meat, whereas lamb has mild flavour and is pink or pale read coloured.
Spring lamb which is in season is very tender and flavourful. I use freshly ground spices to make this lamb curry which makes it very flavourful. Serve with hot parathas or steamed rice for a satisfying Sunday meal.
Soft, succulent lamb cooked in fresh spices is a winning curry for cold winter nights.
For traditional Bengali style mutton curry recipe, click here.
For more meat and seafood recipes, click here.