There is nothing quite as soul-satisfying as a mouth-watering lamb curry. That’s because Indian dishes with lamb have a quality that’s simply hard to beat. But they don’t have to be hard to make. If you’re looking for an authentic recipe for a lamb curry, you’ve found the right page. More importantly, you can also use this recipe to make beef curries, chicken curries, mutton curries, and pork curries. And it will only take you 35 minutes from start to finish!
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In This Post
The Back Story
Imagine you’ve been invited to a potluck event. Or you’ve been asked to bring something for dinner. Or maybe friends are coming over and you want impress them with your culinary skills. But you don’t want to spend all day in the kitchen and put on an elaborate spread.
You could just take the easy way out and get takeout. But what ‘s unique about that? Instead, why not cook an authentic Indian lamb curry, which will win you many new admirers?
For food, there’s a Chinese saying that it must meet three essential criteria: colour, aroma, and taste. Luckily, a good curry fulfills all three requirements. It looks great, it smells great, and it tastes great.
So what constitutes a good curry? Ahhh, that’s the critical question. And here’s the critical answer: the secret is in the sauce!
In the good old days, you needed a mortar and pestle to make a good sauce by pounding up a multitude of herbs and spices such as coriander, chilies, black pepper, salt, cumin, mustard, fenugreek, turmeric, cardamon, gram farina, ginger, fennel, cassia, star anise, mace – the list goes on.
But before you throw up your hands in surrender, not to worry! Help is on the way!
Modern Shortcut
While a good curry requires patience, effort, and love, you can pull it off in 35 to 40 minutes – thanks to a modern shortcut.
Nowadays, you can buy curry powders with all of the ingredients pre-measured and ground up for you. So let’s get cooking!
This recipe for a lamb curry can also be used for beef, chicken, mutton, and pork curries.
Start by cutting up some onions and frying them in oil over a low flame. But be patient and stir them frequently to make sure they don’t burn.
When they become translucent and semi-dissolved, it’s time to add that critical element – the spices! Or in this case, the curry powder.
At this stage you need both patience and love. Cooking curry powder slowly will gently release its hidden ingredients. And the aroma will soon permeate the kitchen!
Before you know it, your neighbours will be ringing your doorbell asking, “What’s cooking? Smells heavenly! Can we join you?”
But don’t let them engage you in conversation. If you fail to keep stirring the mixture, disaster awaits. Burnt curry is good for only one place: the garbage can!
Therefore, be patient and cook and stir with loving care, tasting the sauce frequently until the powder is well diffused. Add salt and pepper to taste.
When the sauce is ready, it’s time to add the meat! While this recipe goes well with either chicken, beef, lamb, or mutton, feel free to add vegetables, lentils, potatoes, or anything else in your culinary plan.
Finally, add one bowl of water, cover, and let it simmer until the meat and other ingredients are tender. For colour you can add carriots, corn, peas, potatoes, or sliced tomatoes just before serving.
Recipe for a Lamb Curry
Authentic Lamb Curry
Ingredients
- 3 tablespoons cooking oil
- 100 grams chopped onions
- 25 grams curry powder
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 600 milliliters water (roughly one cup)
- 500 grams meat
- coriander leaves
Instructions
- Heat oil in a pan
- Add onions and sauté until golden brown
- Add curry powder and cook on a low flame, stirring frequently until the aroma fills the room
- Add salt and pepper to taste
- Add meat pieces and sauté for 2 minutes
- Add water and simmer until the meat becomes tender and the gravy thickens
- Garnish with coriander leaves and serve hot with chapatis or rice
Nutrition
Recommended Curry Powder
“I tried many different kinds of curry powder until I discovered Lalah’s Madras Curry Powder, and it has become my personal favourite because the end result is exactly what I had always been looking for” – Majid Gafoor.
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