RECIPE

This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or basmati rice, this is a meal on its own.    https://veenaazmanov.com/indian-lamb-curry/

KristaSheep lamb fan contributor of this recipe: Kirk D. "Here is our favourite recipe. We also use the ground lamb on pub style nachos"

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Ingredients

• 2 lb (900 g) Lamb (leg or shoulder, cut into 2-inch pieces)

• 1 tablespoon Oil (Cooking or Olive oil )

• 1 tablespoon Ghee (or oil)

• 2 tablespoon Garlic (4 large garlic cloves minced)

•  2 tablespoon Ginger (3-inch fresh ginger grated)

• 3 cups Onions (red or brown finely chopped)

• 1 cup Tomatoes (chopped)

• ¾ cup (180 ml) Yogurt (Greek, plain)

• 1 tablespoon Lemon juice

• ½ teaspoon Black pepper

• 1 teaspoon Kosher salt

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Dry Ingredients

• 2 Cinnamon stick

• 8 Cloves

• 8 Green cardamoms

• 2 Black cardamoms

• 3 Bay leaves

• 1 Mace ((optional))

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Spice Mix

• 2 tablespoon Coriander powder

• ¾ tablespoon Cumin powder

• ¼ teaspoon Turmeric powder

• 1 tablespoon Cayenne (hot)

• 1 tablespoon Paprika (sweet)

• 1 tablespoon Fenugreek leaves ((optional))

• ½ teaspoon Garam masala powder

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Method

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1. In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.     1 tablespoon Oil,1 tablespoon Ghee,2 Cinnamon stick,8 Cloves,8 Green cardamoms,2 Black cardamoms,  3 Bay leaves,1 Mace

2. Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.     3 cups Onions

3. Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.      2 tablespoon Garlic,2 tablespoon Ginger,2 lb Lamb

4. Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.     2 tablespoon Coriander powder,¾ tablespoon Cumin powder,¼ teaspoon Turmeric powder,1 tablespoon Cayenne,1 tablespoon Paprika,1 tablespoon Fenugreek leaves,½ teaspoon Garam masala powder,1 cup Tomatoes

5. Next, add the yogurt. Combine it then add ½ cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.    ¾ cup Yogurt,½ teaspoon Black pepper,1 teaspoon Kosher salt,1 tablespoon Lemon juice

6. Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary.Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.

7. When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

8. Garnish with fresh cilantro or parsley.

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Recipe Notes & Tips from Vena Azmaonov:

• Use lamb cuts such as lamb shoulder, leg of lamb, or stew meat when making curry. 

• Today, I am using boneless but lamb with bones is ideal for making curry as the marrow in the bones adds more flavor. 

• Cut the lamb into small pieces about 2 to 3-inches each. Large pieces will take longer to cook 

• Cook the onions until caramelized and cook on low to avoid burning. There is a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions. 

• Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don't make haste. 

• I prefer to use Greek yogurt because it is thicker. If you use regular yogurt you may need to reduce some of the cooking liquid. 

• If you use a Dutch oven you will not need any extra cooking liquid. For other pans, you may need to add ¼ to ½ cup of water every time you stir to prevent burning   See ingredients and substitutes above if you don't have the spices. 

• Pressure cooking- Instead of using a dutch oven, saute in the stovetop pressure cooker or instant pot.

  • Once you have sauteed all the ingredients. Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.

  • Instant pot - set the instant pot to manual. Saute then pressure cook on high for 25 minutes, then use manual release.