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 crafted with a specially selected blend of spices. Curry is a profoundly complex experience, and every household has its 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, Garlic, Tomatoes, Tomato paste, Salt, Ginger powder, Cardamom pods, Cinnamon stick, Butter, Garam masala, Turmeric powder, Coriander powder, Paprika powder, Nutmeg, Cumin powder.

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

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.

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. 

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 Tomato paste, lamb meat, and potatoes. Add the chilies, tomatoes, and tomato paste to the pot. Also, add the chopped lamb shoulders, cubed potatoes, and two cups of water. Stir from the bottom up to mix all 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. Check the pot every twenty minutes to see if the water has reduced and the meat has become soft.

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 Red Pepper and Rocket Salad will 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.

Expert Tips

You can also make this curry with a combination of Lamb and Beef. If it is difficult to find lamb cubes in your supermarket, you can substitute with beef cubes. In parts of India, it is common to use buffalo meat or goat in this dish. This Lamb curry isn’t spicy, so it will be suitable for most palates, we chose to use paprika powder as it has a very subtle heat. You can also use chili powder which is traditionally used in India. We find the spice to be quite strong in terms of the heat level, so we choose to use Paprika powder as a substitute.

If paprika powder is too spicy for you, you can use smoked paprika powder which tends to have a subtle sweetness. Adding yogurt or coconut milk can also help reduce the heat. You can thicken the lamb curry gravy by simmering to reduce the liquid, or smash a few of the potatoes, and that should produce a lovely slurry-type sauce. You can also cook this lamb curry in a slow cooker or a pressure cooker. It is essential to brown the onions and the lamb prior to adding to the pot. Slow cooking will produce a softer lamb. It should take approximately 30 minutes to cook a soft-texture lamb curry with potatoes.