Lamb Curry

This Lamb curry is a perfect harmony between fragrant spices and gravy. In India, there are many ways to cook lamb curry. Everything from Rogan Josh to fiery Karahi Gosht is created with a special selection of spices. Curry is a deeply complex experience, and every household will have its own variation using different quantities of spices. For this reason, no two lamb curries are ever quite the same.

Lamb has been eaten around the world for thousands of years. It is most popular in South Asia, the Middle East, and the Mediterranean. In Ancient India, the process of cooking Lamb started with an earthen pot placed in clay ovens. One can imagine the spicy fragrance of the Lamb wafting through the air and spreading throughout the home. The fire would add a slightly smoky taste to the slow-cooked Lamb and create a unique play on flavours.

Ingredients

Lamb meat, Potatoes, Onions, Red chilies, Garlic, Tomatoes, Tomato paste, Salt, Ginger powder, Cardamom pods, Cinnamon stick, Butter, Garam masala, Turmeric powder, Coriander powder, Kashmiri chili powder, Nutmeg, Cumin powder, Beef Stock.

When it comes to selecting the best part of the lamb meat, choose lamb leg, shoulder, shank, or knuckles to add to the richness of the curry. The aromatic base that will shape the gravy comprises onions, garlic, and ginger. These components form the foundation of the curry.

Spices such as cumin, turmeric, cinnamon, garam masala, and coriander add an earthy taste, making the gravy complex in flavour. A combination of fresh tomatoes and tomato paste will contribute depth to the gravy. Fresh herbs such as parsley add an herbaceous taste.

Instructions

Prepare the ingredients: Roughly chop the onion and garlic cloves. Peel and cut the potatoes into one-inch cubes. Cutting the potatoes into smaller cubes allows them to cook faster and also helps to thicken the gravy. Rinse and roughly chop the tomatoes. Rinse the lamb shoulders and cut them into chunky pieces about one-and-a-half inches cubes. Gather the rest of the ingredients, like butter, tomato paste, red chilies, finely chopped parsley, and water.

Feel free to substitute butter with ghee or a cooking oil. Ghee is a clarified version of butter, in which the milk solids and water have been removed. This gives ghee a nutty and rich taste, intensifying the aroma and flavour of the dish. Choose a neutral cooking oil, which will also allow the natural flavours of the lamb to shine through in this dish.

Prepare a small bowl and add the spices such as cinnamon stick, cardamom, turmeric powder, beef stock cube, chili powder, salt, ground coriander, ground nutmeg and cumin powder.

Roast the spices: Melt the butter in a preheated pan on medium-low heat. First, add the cinnamon stick and the cardamoms, and roast them for about fifteen seconds while stirring. 

Cook the aromatics: Add the chopped garlic and onion to the pot and sauté for two minutes on medium-low heat or until the onions start to brown. When the onions caramelize, add the spices, such as chili powder, cumin powder, turmeric powder, ground coriander, salt, and ground nutmeg. If the aromatic and spice mixture looks dry, add a tablespoon of olive oil, stir to mix, and continue to fry the mixture for one minute while stirring. 

Add the ingredients: Tomato paste, beef stock cube, meat, and potatoes. Add the chilies, tomatoes, and tomato paste to the pot. Also, add the chopped lamb shoulders, cubed potatoes, and three cups of water. Stir from the bottom up to mix all the ingredients. 

Simmer the ingredients: Bring the curry to a boil and reduce the temperature to the lowest setting. Slow-cooking the curry for an extended period makes the lamb soft, juicy, and tender. The highlight of this lamb curry is that the gravy is thick and flavourful.

Water must be added gradually to achieve the best consistency of the lamb curry. Check the pot every twenty minutes to see if the water has reduced and the meat has become soft. Add half a cup of water every twenty minutes and cook the lamb curry for about two hours on low heat.

Garnish with parsley: Freshly chopped parsley balances the rich lamb flavour of the curry. Garnishing the lamb curry with parsley also creates a visually appetizing effect.

What to Serve with Lamb Curry

Lamb curry pairs well with a number of different side dishes. Consider store-bought pickles such as Lemon, Chili, or Mango. A fresh green salad lightly seasoned with vinegar or lime can also add vibrancy to the dish. Other options include Basmati rice, Naan, Roti, or Paratha.

How can you Store Lamb Curry?

Store in an airtight container in the fridge for three to four days. Reheat gently on the stovetop. If the gravy dries up, add a little bit of water. Freeze for up to three months. Thaw in the refrigerator overnight prior to reheating on the stove. Do not reheat on high heat.

Frequently Asked Questions

Can I use other meats instead of lamb? Of course, while lamb is a traditional option, you can also use beef or a combination of lamb and beef. Goat is another popular option and is quite famously used in Indian cuisine. However, the use of goats will also depend on their availability. I’ve never tried goat, and I have no idea how it will taste.

How can I make my curry less spicy? This Lamb curry isn’t spicy, so it will be suitable for most palates. However, if you’re sensitive to heat, you can reduce the amount of chili powder or opt for smoked paprika powder. Adding yogurt or coconut milk can also help reduce the heat.

What’s the best way to thicken curry sauce? Simmer the curry to reduce the liquid, or smash a few of the potatoes, and that should produce a lovely slurry-type sauce.

Can I make lamb curry in a slow cooker? Certainly! Slow cooking will produce a softer lamb. However, it is advisable to brown the lamb first with the spices and the other ingredients for approximately three to four hours.