EASY LAMB CURRY RECIPE FOR BEGINNERS | How To Make A Simple Lamb Aloo Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and adds a nutty flavor.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: store-brand curry powder

Homemade blends can reduce sodium and enhance flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are more nutritious while yams are often cheaper.

Apply 2 heaped tablespoons of plain yogurt to the lamb and leave for about 1 hour or overnight.

Rinse the lamb very well to remove the yogurt and strong smell.

In a blender, puree 1 large tomato, a good amount of garlic, and a good amount of ginger to a smooth paste.

In a pressure cooker, add the washed lamb, 1 dried bay leaf, 1 cinnamon stick, and 1 black cardamom.

Add chopped onions and the blended tomato ginger garlic paste.

Add paprika, red chili powder, turmeric powder, coriander powder, cumin seeds, and salt; mix well.

Add less than 1 cup of hot water and mix again.

Pressure cook for 15 minutes.

Break whole potatoes with a knife and add them to the cooker.

After pressure cooking, wait for the pressure to release naturally before opening the lid.

Stir everything on high heat until most of the liquid evaporates.

Add oil depending on how much fat has been released from the lamb.

Add garam masala powder and the potatoes, along with a sprinkle of sugar.

Add 2 cups of hot water for a gravy consistency; if having with naan, use only 1 cup.

Cover the pressure cooker and pressure cook for another 10 minutes.

Allow the pressure to release naturally before opening the lid.

Remove visible bay leaf and cinnamon stick.

Add a few serrano peppers, a dash of lemon juice, and a generous amount of coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens