Lamb Curry Recipe

This simple lamb curry recipe shows influence from the Kashmir region of north India but it has been tweaked to make the process less time consuming. So this is a relatively quick recipe but one where I am sure you will find that the final result is still something quite special.

Lamb Curry Recipe

1 tablespoon oil (or butter)
1 onion, finely chopped
2 cloves garlic, peeled and crushed
1-2 fresh green chillies, finely sliced (seeds removed for less heat if required)
1-2 teaspoons ground chillies
1 lb (500 grams) boned leg of lamb, cut into cubes (about 1 inch or slightly more)
1 tablespoon vinegar
2 tomatoes, peeled and chopped
2 teaspoons garam masala
Salt, pepper and lemon juice to taste
Optional garnish of 1 tablespoon desiccated coconut

 Heat the oil or butter in a large heavy frying pan and fry the onion, garlic, fresh chillies and ground chillies over a medium heat for a couple of minutes. Next add the lamb and vinegar with a seasoning of salt and pepper and stir-fry for 2 more minutes. Add tomatoes and give everything a good stir. Cover the pan and simmer for 30-40 minutes.
Check the lamb to see if it is cooked and adjust the amount of liquid (if you need to) with some water or perhaps a little lemon juice - it should not be sticking to the pan. If all is well, add the garam masala and let it all stew together for another 5 minutes before adjusting the final seasoning.
The mixture can then be poured out into an attractive serving dish and scattered with the optional garnish of desiccated coconut before being placed on the table.

This recipe goes very well with Kashmiri pilau rice, where basmati rice is cooked with aromatic spices - cardamoms, cinnamon stick, whole cloves and cumin seeds are lightly fried in ghee or butter until they begin to colour. Pre-washed rice is then stirred into the mixture before water is added and then it is cooked in a covered pan.
Whatever you serve as accompaniments I hope you will agree that this a main dish that looks and tastes great. This fantastic lamb curry recipe proves that the road to great tasting authentic Indian food does not have to be complex or time consuming if you follow the route set by the Real Curry Secret.

Lamb Curry Recipe Indian

They used to call Mr Patel "Lamb Curry Recipe (Indian)" as opposed to Mr Hitachi, who was "Lamb Curry Recipe (Japanese)".
Any road up (as they say in parts of the north of England), this is the best Indian Lamb Curry Recipe you will ever taste. Trust me on that.

Lamb Curry (Indian)
450 grams (1 lb) boneless lamb
3 onions, chopped finely
4 cloves of garlic, sliced thinly
2.5cm (1 inch) ginger, peele½d and chopped
½ tin chopped tomatoes
3 tablespoons ghee or Extra Virgin Olive OIl
2 teaspoons ground coriander
1½ tsp ground cumin
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon salt
50 ml yoghurt, lightly beaten
water

Wash and dry the meat, then chop it into 2.5 cm (one inch) chunks. Fry the onions and garlic until just transparent. Stick in a blender with the ginger and tomatoes. Fry this paste in a heavy-based saucepan, stirring all the time, until golden brown. Add the coriander, cumin, chilli, garam masala and stir-fry for 1-2 minutes. Season. Turn up the hear to medium-plus, drop in the lamb and fry for a few minutes, until browned and your nose starts to get happy. Add the yoghurt. Stir in well and fry for another minute or so. By this stage the sauce should be thick and the oil should be bubbling up. Add the water and turn up the heat. When it starts to go crazy, lower the heat to medium, cover and cook for about 45 minutes, stirring occasionally. If the sauce is starting to look and smell divine, it's time to add the tomatoes. Stir well and cook for another 20-30 minutes, When the sauce looks thick and unctuous and the lamb is falling off the bone, you can rest assured it's cooked.
Serve up with plain basmati rice.

And that's the best Lamb Curry Recipe (Indian) in the World.
Promise.