Lamb Curry – How To Make Indian Lamb Stew
Lamb Curry
Whole leg of lamb cut into 1 inch cubes and slow cooked to perfection. With onions,tomatoes, ginger/garlic paste & a slew of herbs & spices. Goes well with long grain Basmati rice or Naan/Indian flat breads. Intoxicating aromas, flavors that tantalize your palate and make your taste buds sing with joy!
Equipment
- Large non stick pot
- Mixing bowl
Ingredients
- 15 lbs Leg of lamb fat removed & cut into bite size stew pieces. Available at butcher shops or super markets
- 8 tbsp canola oil or other veg. oil
- 4 medium onions finely chopped
- 6 tbs ginger/garlic paste 3 tbs of each
- 2 tbsp green chili paste or minced
- 1 tbsp crushed black pepper
- 5 bay leaves
- 2 tsp turmeric powder
- 2 tsp red chili powder or paprika
- 2 large tomatoes finely chopped
- 1 stick cinnamon
- 4 tbsp cumin/coriander powder mix available at Indian grocery stores or online
- 4 black cardamom pods or 6 green cardamom pods
- 1 tsp garam masala https://amzn.to/2DrjaJi #ad
- 1 cup chopped cilantro
- salt to taste
- 4 cups water
Instructions
Marinating Lamb
- Add lamb pieces to a mixing bowl. Sprinkle 1 tbsp red chili powder, pinch of turmeric and salt. Mix well, cover and refrigerate for 2 hours or more.
Cooking Instructions
- Heat large pot on medium flame. Once hot add veg. oil. As oil starts to smoke add onions. Saute onions for 2 minutes until translucent but not brown.
- Next add, ginger/garlic paste, green chili paste, bay leaves, cinnamon stick. Stir well.
- After 2 minutes add cumin/coriander powder mix, black cardamom, red chili powder & turmeric. Add black pepper & salt to taste. Saute for a minute.
- Now add the marinated lamb pieces to the pot. Add garam masala, mix well. Next add ample water to cover the lamb pieces. Cover and cook on low flame/heat for two hours or until lamb has become very tender and cooked completely.
- Uncover pot, taste and adjust salt and spices as per personal preference.
- Wallah! Your delicious, aromatic lamb curry is ready! Transfer to serving bowl. Enjoy with long grain basmati rice or Naan/other flat breads
Notes
This Lamb Curry was made for 20 people. You can make it for as few as 2 people, just scale down the ingredients quantity accordingly. Enjoy!
More Indian Recipes:https://gastrogurukitchen.com/category/cusine/indian/Curry
