The Only Lamb Curry Recipe You’ll Ever Need

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and adds creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic the flavor profile.

Start with 1 kg of bone-in lamb.

Add 1 tablespoon of salt, 1 tablespoon of garam masala, 1 teaspoon of crushed black peppercorns, 1 teaspoon of turmeric, 1 tablespoon of chili powder, and 2 tablespoons of Kashmir red chili powder to the lamb.

Incorporate 2 tablespoons each of ginger and garlic paste.

Add 1 cup of desiccated coconut and 1 cup of crushed fried onions to the mixture.

Mix in 3 tablespoons of yogurt and 1/4 cup of oil, ensuring the lamb is well coated in the marinade.

Let the mixture rest in the fridge for at least an hour.

Heat 1 cup of oil and 1 tablespoon of ghee in a medium heated pan.

Add the marinated lamb to the pan, searing it for 5 minutes on medium heat.

Pour in 2 cups of water from the side of the pan, mixing gently.

Bring to a gentle boil, then cover and let it simmer on low heat for 90 minutes.

Check the curry halfway through, ensuring it doesn't catch at the bottom.

After 90 minutes, stir in 3 tablespoons of tomato puree and cook for a couple of minutes on medium heat.

Add 2 tablespoons of dried methi, large cut green chilies, and a generous handful of fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens