Description
Spicy Indian Lamb Curry brings explosive flavors from traditional Kerala kitchens, combining tender meat with aromatic spices. Hearty comfort meets culinary adventure, promising a delicious journey you’ll savor with each perfectly seasoned bite.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) lamb shoulder, cubed
Aromatics and Vegetables:
- 2 large onions, sliced
- 2 tomatoes, diced
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
Spices and Seasonings:
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 2 teaspoons garam masala
- Salt to taste
Cooking Liquid and Oil:
- 4 tablespoons vegetable oil
- 1/2 cup hot water
Garnish:
- Chopped coriander
Instructions
- Caramelize onions in hot oil until deep golden brown, creating a rich base flavor, then transfer to a blender and puree into a smooth consistency.
- Create a vibrant sauce by blending ripe tomatoes with fragrant garlic and zesty ginger until silky and uniform.
- Reintroduce the onion puree to the cooking pan, combining with the tomato mixture and aromatic spices, allowing the flavors to meld and intensify over medium heat.
- Gently incorporate the lamb pieces, searing each side to develop a golden crust and seal in the meat’s natural juices.
- Pour in water to create a luxurious braising liquid, ensuring the meat is partially submerged for even cooking.
- Cover and reduce heat to low, letting the curry simmer for approximately 45 minutes, transforming the lamb into tender, succulent morsels.
- Periodically check the liquid level, adding small amounts of water if the sauce becomes too thick, maintaining a perfect consistency.
- Garnish with freshly chopped coriander leaves, releasing their bright, herbaceous aroma just before serving the curry piping hot.
Notes
- Choose lamb shoulder or leg cuts with some fat for extra flavor and tenderness during slow cooking.
- Control spice levels by adjusting chili powder or using milder varieties like Kashmiri red chili for vibrant color without intense heat.
- Marinate lamb for 2-3 hours beforehand with yogurt and spices to enhance meat’s softness and absorb deeper flavor profiles.
- For gluten-free version, ensure all spice blends are certified gluten-free and replace regular flour with cornstarch if thickening sauce.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 578 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg