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Main dishesLunch

Lamb Curry

Prep30 min
Cook1h 30m
Total2h
Servings8
DifficultyEasy
Ingredients
  • 2 lbs lamb meat (you can use beef or chicken)
  • 1 large onion (chopped into small pieces)
  • 1 large potatoes (optional)
  • 1 tablespoon cumin
  • 1 tablespoons turmeric
  • 1 tablespoon coriander powder
  • 1 teaspoon cinnamon
  • 1 tablespoon cardamon
  • 1 tablespoon clove powder
  • 1 teaspoon cayenne powder (optional but preferable )
  • olive oil
  • 2 tablespoon vegetable oil (or ghee)

Instructions

  1. 1

    Start by cutting the lamb into approximately 2-inch (5 cm) pieces. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat, then add the lamb and cook until the pieces are nicely browned on all sides.

  2. 2

    Add the chopped onions and continue cooking until they soften and begin to turn golden.

  3. 3

    Meanwhile, combine the spices with a small amount of olive oil to create a fragrant paste. Mix well until the spices are fully incorporated into the oil. Add this spice paste to the lamb and onions, stirring thoroughly to coat the meat evenly. You can also use the ready to use curry spices.

  4. 4

    Reduce the heat to low, cover the pot, and allow the curry to simmer gently for about 60–75 minutes, stirring occasionally. This slow cooking process allows the lamb to become tender and absorb the rich flavours of the spices.

  5. 5

    When the lamb is nearly cooked, add the potato chunks (optional). Continue cooking for about another 20-25 minutes or until both the lamb and potatoes are fork-tender.

  6. 6

    Before serving, taste and adjust the salt as needed. Check the consistency of the sauce and simmer uncovered for a few minutes if you prefer a thicker curry.

  7. 7

    Serve hot with freshly cooked basmati rice.

Chef's Notes

Lamb curry is not a single dish it exists in hundreds of regional variations across Asia, the Middle East, and Africa. In fact, many historians believe that the concept of curry evolved over thousands of years, with some of the earliest spice-based meat stews dating back to the ancient civilizations of the Indian subcontinent more than 4,000 years ago. One reason lamb became a favourite for curries is that its rich flavour stands up exceptionally well to bold spices such as cumin, coriander, turmeric, cinnamon, cardamom, and cloves. The slow cooking process allows the spices to penetrate the meat, creating the deep, complex flavours that make lamb curry so beloved around the world.

Photos

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Tags

currylambeasyindiadelicious