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.
- 500 grams lamb shank (boneless)
- 2 medium onions thinly sliced
- 1 medium tomato chopped or 2 tablespoon tomato paste
- 1 inch ginger grated
- 3-4 cloves garlic grated
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder or as per taste
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- Salt to taste
- 1 teaspoon cinnamon powder
- 1 teaspoon nutmeg powder
- 3 tablespoon oil
- 2 tablespoon butter
- A few coriander leaves for garnish
- Dry roast the cumin seeds and coriander seeds. Grind them in a coffee grinder/mixer into a fine powder
- Wash the lamb and cut into medium pieces. Rub salt and turmeric. Set aside
- Heat a large frying pan and add oil and butter. Add the onion and fry until golden brown on medium-low heat
- Add the ginger, garlic and fry for a minute
- Add tomatoes, turmeric powder, red chilli powder, cumin & coriander powder, salt and mix well
- Cook until the tomatoes are done and oil separates
- 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.
- Add 1 cup of hot water and mix well. Simmer for 10-15 minutes until the lamb is completely cooked
- Turn off the heat. Add cinnamon and nutmeg powder and mix well
- Garnish with coriander leaves and serve with hot parathas or flatbread of your choice (Click here for multi-layer paratha recipe)