Indian Lamb Curry
Indian Lamb Curry
A good Indian feast begins and ends with a good curry. This is only one of the many many varieties of these wonderful stews. The mix of spices is perfect, giving this meal a warmth that is just what our souls need!
Plus! You are allowed to rip a good piece of naan and sop up those wonderful flavors!
Indian Lamb Curry
This is my go to recipe for Indian curry with the yogurt flare. And… pssst… let me tell you that any meat works here! Beef, chicken, goat, chicken liver… your choice. Bone in or not, you can swap the lamb cutlet with any meat of your choice… The only thing to look out for is cooking times for the meat you decide to use. Beef and chicken will take a little longer to simmer to cook through. Just add more water as it simmers as needed so the sauce does not dry up.
Indian Lamb Curry
Enjoy the feast! Add plain butter or garlic Naan and basmati rice. Check out my recipe for Indian Cashew Rice! Yummmmm!
Indian Lamb Curry
Ingredients
- 1 Tbsp Olive oil
- 2 lbs Lamb cutlets
- 3 Tbsp Olive oil
- 1 Cinnamon stick
- 5 Cloves
- 3 Cardamom seeds
- 1/2 tsp Peppercorns
- 2 Star anise
- 1 tsp Cumin
- 1 tsp Turmeric
- 1/2 tsp Nutmeg
- 2 Tbsp Garam masala spice
- 1 Tbsp Garlic, minced
- 1 Tbsp Ginger, minced
- 1 Onion, large diced
- 1 cup Tomato, diced
- 1 cup Carrot, sliced
- 1 cup Potatoes, cubed
- 2 tsp Salt
- 2 cups Water
- 1 1/2 cup Yogurt, plain
- Fresh Coriander for garnish
Instructions
- In a large pot, heat 1 Tbsp olive oil over medium high heat
- Brown the lamb cutlets in batches, 1-2 minutes per batch. Remove the meat and reserve
- Add 2 Tbsp olive oil to the pot, lower the heat to medium
- First sauté the whole spices (cinnamon, cloves, cardamom, peppercorns and anise).
- After one minute add the ground spices (cumin, turmeric, nutmeg and Garam masala.
- After another minute add the garlic, ginger, onion and tomato. Stir and simmer for 2 minutes.
- Add the carrots, potatoes, salt and water. Stir well and simmer, uncovered, for 10 minutes.
- Return the lamb cutlets to the pot and simmer for 5 minutes more.
- Turn off the heat and add the yogurt. Stir to combine and heat through.
- Serve warm and garnish with a few sprigs of fresh coriander or parsley.
- Perfect with a good basmati rice and fluffy naan to dip!