Tuesday, January 27, 2015

Lamb Curry

My brother makes the best lamb curry, hands down! He always cooks it to perfection. He makes his own special marinade, with freshly ground spices, marinates the lamb overnight, and then cooks it next day, allowing it to simmer for what seems like an entire day! The result is this ultra-tender and outstandingly delicious lamb curry. Now regular people like me don't have the entire day to cook. Let me change that- people like me don't have the patience to cook for such long hours. I can spend about 3 hours tops, I'd say. The funny thing is that even though I am a fast cook, my food tastes pretty darn good! So there, go figure, brother! ;) 

Here's my comparatively quick and easy recipe for lamb curry. 

Total Cooking Time: Approximately 2 hours

Serves: 4 adults (if it is a case of gluttony, then maybe 2 adults!)


1. Lamb- bone in, or boneless lamb chops- ~2.5 lbs

2. 3 medium onions- sliced

3. Garlic, minced- the more, the better! 7-10 cloves

4. Ginger- 2 inch, grated

5. Tomatoes, chopped- 2-3 

6. Thai green chilies, sliced- 10 (adjust according to your level of heat)

7. Cooking oil- 2-3 tbs

8. Salt per taste

9. Water to be used in cooking


Just empty out your entire spice cabinet! ;) 

1. Asafoetida (hing)

2. Cumin seeds- 2 tsp

3. Fennel seeds- 2 tsp

4. Fenugreek seeds- 1/2-1 tsp

5. Cloves- 4-5

6. Green Cardamom- 3-4

7. Cinnamon powder- 1/2 tsp

8. Nutmeg powder- 1/2 tsp

9. Turmeric- 1/2-1 tsp

10. Garam Masala- 1-2 tsp

11. Red chili powder (optional)- per taste (If I use green chilies, I skip this)

Lamb chops



1. Pour in 2-3 tbs of cooking oil in a pot, and get the heat going. Cast iron will work beautifully. 

2. Add a pinch of asafoetida powder (hing), followed by spluttering cumin, fennel seeds, fenugreek seeds, cloves, and cardamom, and then slowly drop the lamb chops one by one into this boiling oil. Do not stir for about 5 minutes. You want to get a good sear going. Meanwhile also add a pinch of turmeric powder, cinnamon powder, and nutmeg powder. 

3. Then flip the lamb chops, to sear the other side, for another 5 minutes. You know it is good when the meat is nice and browned. 

4. At this point, throw in the sliced onions, minced garlic, grated ginger, and the slit green chilies. And stir fry everything, including the meat, for about 10 minutes, until the onions basically melt. At this point, add the tomatoes. Add salt per taste and garam masala. Stir it all up. And then add water enough to cover the lamb pieces. Bring to boil, cover with lid, and simmer away.

Searing the lamb

Throw in the onions, garlic, ginger and chilies

Onions melted

Add tomatoes, salt, garam masala

Cooking has begun, now that water has been added

5. After 30 minutes, remove lid, and give it a stir. Also taste the gravy and adjust salt, etc, if need be. If you think that you need some more water, then go ahead and add another 1/2 cup of water. In the end, it'll all reduce anyways. Then cover again, and simmer away for another hour.  

Simmering to perfection

Finally, at the end of just under 2 hours, you'll have created the perfect lamb curry. The lamb will be oh-so-tender, and will literally melt in your mouth!

Falling-off-the-bone tender, delicious Lamb Curry! 

Garnish with fresh cilantro and serve with roti/chapati or saffron rice. One bite, and there's bound to be a symphony in your mouth!

No comments: