Lamb Curry

 Growing up lamb curry was my absolute favourite Indian curry dish.

Tender pieces of meat simmered in an aromatic spiced curry sauce with rice and a dollop of yoghurt.

I always feel nostalgic when I eat lamb curry especially as the only change I need to make now is replacing the rice with cauliflower rice.

The traditional recipe would require the lamb to be simmered over a few hours, to get it nice and tender, but no one has time for that sh*t now. So, how can you make despite a busy schedule? The not-so-well-kept secret is to use a pressure cooker. Recipe below:

Ingredients:
Bone-in leg of lamb cut into slightly larger than bite-size pieces (you want the bone to add depth to the curry)
3 tbsp of ghee
2 tsp of cumin seeds
1 tsp of caraway seeds
2 cardamom pods
1 star anise
3cm cinnamon stick
2 cloves
1 Bay leaf
4 medium-size onions
3 cm piece of ginger
4-5 cloves of garlic
2-3 green chillies (more or less depending on tolerance)
1/2 cup of tomato purée
2 tsp of salt (or salt to taste)
1 tbsp of garam masala
1 tsp of cumin powder
1 tsp of coriander powder
1 tbsp of turmeric

1 tbsp of dried fenugreek leaves
1/2 cup of water

Method:
In a food processor blitz together the onion, ginger, garlic & chillies.

In a large pan, heat the ghee and add in the whole spices (cardamom, cumin seeds, caraway seeds, Bay leaf, cinnamon, star anise & cloves). Once it starts to pop and the aroma is released, chuck in the onion mixture and sauté until golden brown.
Add in the tomato purée and continue to cook until you see the fats being released from the mixture.

Add in the salt and the powdered spices (garam masala, cumin powder, coriander powder, & turmeric). If you need to deglaze the pan, do so using a little water.

It’s time to add in your lamb, you want to thoroughly coat it with the tomato and onion mixture and allow the meat to seal before pouring in the water. Sprinkle over the dried fenugreek leaves if you like.

If you have an electrical instant pot, transfer the contents now and set it to the meat function for 13 minutes. Alternatively, pressure cook on the stove for 5-6 whistles (or about 30 minutes).

Remove some of the excess fat (reserve this in a jar as an alternative healthy cooking fat).

Garnish with fresh coriander and enjoy.

---

---

How to make Authentic Lamb Curryhttps://youtu.be/dVF3ISnb42sWatch how to make LAmb Curry the easy wayhttps://photos.app.goo.gl/spevwY6VWMX6BjAT82021-11-15

Yield: 12

Author: Jasmin Dhillon

Print

With ImageWithout Image

Lamb Curry

Tender pieces of meat, simmered in an aromatic curry sauce. I will show you how to get authentic tasting lamb curry, the easy way.

Ingredients US Metric

• 2.5kg Bone-in leg of lamb cut into slightly larger than bite-size pieces (you want the bone to add depth to the curry)
• 3 tbsp of ghee
• 2 tsp of cumin seeds
• 1 tsp of caraway seeds
• 2 cardamom pods
• 1 star anise
• 3cm cinnamon stick
• 2 cloves
• 1 Bay leaf
• 4 medium-size onions
• 3 cm piece of ginger
• 4-5 cloves of garlic
• 2-3 green chillies (more or less depending on tolerance)
• 1/2 cup of tomato purée
• 2 tsp of salt (or salt to taste)
• 1 tbsp of garam masala
• 1 tsp of cumin powder
• 1 tsp of coriander powder
• 1 tbsp of turmeric
• 1 tbsp of dried fenugreek leaves
• 1/2 cup of water

Instructions

1. In a food processor blitz together the onion, ginger, garlic & chillies.
2. In a large pan, heat the ghee and add in the whole spices (cardamom, cumin seeds, caraway seeds, Bay leaf, cinnamon, star anise & cloves). Once it starts to pop and the aroma is released, chuck in the onion mixture and sauté until golden brown.
3. Add in the tomato purée and continue to cook until you see the fats being released from the mixture.
4. Add in the salt and the powdered spices (garam masala, cumin powder, coriander powder, & turmeric). If you need to deglaze the pan, do so using a little water.
5. It’s time to add in your lamb, you want to thoroughly coat it with the tomato and onion mixture and allow the meat to seal before pouring in the water. Sprinkle over the dried fenugreek leaves if you like.
6. If you have an electrical instant pot, transfer the contents now and set it to the meat function for 13 minutes. Alternatively, pressure cook on the stove for 5-6 whistles (or about 30 minutes).
7. Remove some of the excess fat (reserve this in a jar as an alternative healthy cooking fat).
8. Garnish with fresh coriander and enjoy.

Nutrition Facts

Calories

598.75

Fat (grams)

38.08

Sat. Fat (grams)

16.45

Carbs (grams)

7.21

Fiber (grams)

1.92

Net carbs

5.29

Sugar (grams)

2.09

Protein (grams)

54.46

Sodium (milligrams)

535.16

Cholesterol (grams)

201.94

The information is provided as an approximation only. The information comes from online calculators and nutritional labels of certain prepackaged items. Although eatwithjasmin.com will try its best to provide the most accurate nutritional information, the figures provided are estimations.

To obtain the most accurate reading of the nutritional profile in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. Portion sizes will also change the nutritional information availble.

Did you make this recipe?

Tag @eat.with.jasmin on instagram and hashtag it #eatwithjasmin