Lamb Curry Recipes

Ingredients

Time & Yield

Directions

1. Grind the 1 ½ tablespoon spices in a grinder.

2. Heat oil in a heavy based pot and add the spice powder to it. Add the cinnamon, bay leaves, curry leaves and chili to it. Roast till golden.

3. Finely chop onions, garlic and ginger in a food processor.

4. Apply salt and pepper to the lamb and add to the pot.

5. Cook for 5-7 minutes till it's brown. Add the onions and cook for 8 minutes.

6. Add tomatoes and stir, then simmer with lid on for 40 minutes till lamb becomes tender.

7. Add the yogurt and simmer for 5 more minutes.

8. Garnish with chopped cilantro and serve with basmati rice.

Ingredients

Time & Yield

Directionos

1. Cook onion, garlic and ginger in heated oil in a large skillet for about 4 minutes.

2. Add lamb and cook on medium-high heat for 10 minutes till it starts to brown.

3. Add curry powder and sweet potato, and then cook for 2 minutes.

4. Pout the coconut milk, chicken stock and season with salt and pepper.

5. Partially covered and simmer for 15 minutes or till the sweet potato is tender.

6. Add peas, stir in the cilantro and serve with hot sauce.

Ingredients

Time & Yield

Directions

1. In a plastic bag, add the flour, salt and pepper and shake well.

2. Toss in the lamb pieces and shake till the pieces covered with flour.

3. Melt a half of butter in pan and cook lamb pieces till golden brown.

4. Reduce heat and add the remaining butter to the pan. Cook the onions for 5 minutes till they turn translucent.

5. Add the brown sugar, chicken stock, cooked lamb pieces, curry powder, apples and raisins.

6. Boil the mixture on medium-high heat, and then simmer on medium low heat with lid on for 1–1.5 hours till lamb is very tender.

7. Add the lemon juice and cook for 2 minutes before serving.

Ingredients

Time & Yield

Directions

1. Heat oil in a large pan on medium-high heat and add the onions. Fry them until they turn brown, then add the garlic and fry for 1 minute.

2. Add a tablespoon of hot water and then add the bay leaves, cardamom, cinnamon and cumin seeds.

3. Next add the ginger and stir, cook for around 30 seconds.

4. Add in the tomatoes, 3 tablespoons of hot water and cook for 4 minutes with the lid on, stirring occasionally.

5. Add the chilli, Kashmiri spice mix, salt and 1 tablespoon of hot water, then mix well. Stir and fry for 5 minutes till the oil starts to separate.

6. Add half of the chopped coriander leaves and mix well, cooking for 1 minute.

7. Now add the lamb pieces and cook for 10 minutes till it is well browned.

8. Pour 750 ml of hot water and simmer on low flame for 1 hour, stirring occasionally.

9. Add the garam masala and cook for 10 minutes with the lid on.

10. Garnish with the remaining coriander leaves.