Lamb Curry
This Lamb Curry recipe has bold flavours, minimal heat and extra meat. If you're looking for an authentic Indian curry, then look no further.
Ingredients
Core ingredients
- 1.1 kg Lamb Shoulder - Cut into cubes
- 2 Potatoes - Medium sized
- 7 Garlic Cloves
- 2 Red Chilies - Sliced
- 2 Onions - Chopped
- 3 tbsp Butter - Substitute with Ghee
Spices
- 1 tsp Salt
- 1 tsp Ginger Powder - Substitute with Fresh Ginger
- 3 Cardamom pods
- 1 Cinnamon stick
- 1 tbsp Coriander powder
- 1 tsp Turmeric powder
- 1 1/2 tsp Kashmiri chili powder/Chili powder
- 1/2 tsp Nutmeg
- 2 tsp Cumin powder
- 1 Beef Stock cube
- 5 cups Water
Instructions
- Preparation: Gather the spices into a small bowl. Finely chop the onions and potatoes into small cubes. Thereafter, chop the tomatoes and garlic cloves. Wash and chop the Lamb shoulders into bite-sized cubes.
- Temper the ingredients: Add butter to the pot. Allow for it to melt and bubble up. Add the cinnamon stick and cardamom pods. This process helps to release the flavour of the spices.
- Sauté: Add the chopped onions to a pot. Set the temperature to medium-low heat. Allow for the onions and garlic to caramelize. Add the spices whilst stirring vigorously. Add a few teaspoons of olive oil if the mixture is a little dry.
- Simmer: Add the freshly chopped tomatoes, tomato paste and potatoes. Add the lamb meat and approximately four cups of water. Ensure the temperature is low and let it simmer for two hours and forty minutes. Keep checking and stirring the pot every seven to ten minutes. Add more water if the mixture has reduced in liquid. Smash a few potatoes in the pot; this will increase the gravy-like texture of the lamb curry.