Subham's Kitchen

Lamb curry

• By subham
• February 3, 2023
• No Comments

Preparation time:-  20 minutes                                 cooking Time:- 40 mins

Serves:-  4-6                                                                Level of cooking:- Moderate

For marination –

• Lamb meat – 750 gms (shoulders /leg pieces) 
• Yoghurt – 3 tablespoons
• Turmeric powder -⅓ teaspoon 
• Red chilli powder – ¼  teaspoon 
• Lemon juice – juice if half lemon 
• Salt – 1 teaspoon 
• Mustard oil – 1 tablespoon 

For making paste

• Onion – 1 small 
• Tomato -1 small 
• Cinnamon stick – ½ inch piece 
• Javitri – 1 peace 
• Cumin seeds -½ teaspoon 
• Coriander seeds – ½ teaspoon 
• Green cardamom – 4 pieces 
• Black cardamom – 1
• Cloves – 2 pieces
• Oil- 1 teaspoon 

Other ingredients –

• Onion – 500 gms 
• Garlic-2-3 pieces 
• Ginger – ½ inch cut into julians 
• Dry red chilli -2
• Green chillies -3-4
• Cumin seeds – ½ teaspoon 
• Heeng – ¼ teaspoon 
• Oil – ½ cup 
• Bay leaf – 1
• Potatoes -4 cut into halves 
• Ginger -garlic paste – 1 tablespoon 
• Turmeric powder – ⅓ teaspoon 
• Red chilli powder -⅓ teaspoon 
• Coriander powder – 1 teaspoon 
• Kitchen king powder -1 teaspoon 
• Garam masala -½ teaspoon 
• Salt – to taste 
• Kasoori methi – 1 teaspoon (dry fenugreek leaves) 
• Water – ½ cup 

Method

Take lamb pieces into a deep bowl. Add all the ingredients of marination in it and mix it well. Cover it and keep it in fridge for overnight. Or at least 4-6 hours 

Next day in a fry pan add ½ teaspoon oil and add in all the dry masala along with onion and tomato. Fry it for some time until it’s brown. Switch off the stove and keep it aside 

Once it’s cool down, grind it into a fine paste. 

Now add half cup oil in a kadhai. Once it’s hot add in potato pieces and fry it till golden brown. Take it out and keep it a a separate plate. 

In the same oil, add bay leaf, cumin seeds, hing, green chillies, chopped ginger and garlic. Saute it for a minute then add in chopped onions. Fry it till it caramelized and brown in colour. 

Add ginger garlic paste, salt and fry it for few more minutes. 

Add ground masala paste along with other dry spices powder. Mix it well and cook it for 5 minutes. 

Then add in marinated lamb and fry it with the masala for 5 more minutes on high heat. Then reduce the heat and cover it with a lid and let it cook. Keep stirring in between. Cook for atleast 20 minutes. Make sure to saute in between so that the masala doesn’t stick in the base.

Once lamb is soft then add in fried potatoes and let it cook along with the lamb. Add water and check the salt and mix it well.

Again cover it and let it cook on low flame until it’s done.

Lastly sprinkle kasoori methi and cover it. Switch off the stove and lamb curry is ready to serve hot with plain rice or roti. 

Thank you so much. Please do try my Recipe and let me know how it turned out.