The Secret Behind The Best Lamb Curry (Recipe)
Did you know that Lamb Curry is a favorite amongst Indian Non Veg. eaters? Lamb Curry is also a fulfilling meal since lamb is incredibly rich in flavor and protein.
Typical Indian lamb curry is a crowd favorite that is made by cooking lamb with tomatoes, onions and spices. This is one dish that definitely needs to be cooked over a low flame to give you the perfect taste, flavor and fragrance with a fork-tender lamb. You can choose a boneless lamb shoulder or chopped lamb for this dish. Serve with steamed basmati rice/ rotis, cucumber salad and raita. This freshly made meal is something your guests will remember you by!
4 tablespoons vegetable oil
2 large thinly sliced onions
2 large diced tomatoes
2 tablespoons of garlic paste
1 tablespoon of ginger paste
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1/2 teaspoon of ground turmeric
1/2 teaspoon of red chili powder
2 teaspoons of garam masala
2 pounds boneless lamb shoulder (or stew meat) made into 1 1/2-inch chunks
1/2 cup hot water
Salt as per taste
chopped cilantro for garnish
Roti/Steamed basmati rice for serving.
Here are some simple steps to prepare the perfect Lamb Curry –
Gather all the ingredients in one place. Now place a heavy-bottomed pan on medium heat and add cooking oil (ideally mustard oil).
Once you start seeing the oil heating up, add the chopped onions and mix. Once they are pale golden brown in approximately 8 minutes, turn off the stove. Take the onions and put them in a blender and make a smooth paste. If required, add a bit of water. Now, keep it separate for later use.
It’s time to blend the chopped tomatoes along with garlic and ginger paste, in the processor until you have a smooth paste. Again transfer this paste to a separate container for later use.
Reheat the leftover oil from frying the onions on medium heat. Add the onion paste and sauté for 2 to 3 minutes.
Now add the tomato mixture along with coriander, turmeric, cumin, red chili powder, and garam masala. Mix well.
Sauté the mix till you start seeing the oil separate which can take upto 10 minutes.
Add the lamb pieces to this mixture and ensure they are fully coated in it. Sauté the entire mixture with the lamb till it is well browned. It can take about 8 minutes.
You can add half a cup of hot water to the mixture to make a curry. Bring the entire curry to a boil, and then reduce the heat to a simmer. Cover the pan and cook till the lamb is soft and tender. Keep checking on how the lamb is cooking and if you need more water. Stir often to ensure it does not burn. An ideal dish should have a thick gravy on completion. Add salt to taste and garnish with chopped cilantro.