This Is The BEST Lamb Curry I Have EVER Made To Date!

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

Welcome to the kitchen and introduction to the dish.

State that this is Mughlai lamb curry made in clarified butter with nutmeg and mace.

Mention serving suggestion with naan instead of rice.

Introduce the ingredients needed for the recipe.

Grind 450 g of fresh tomatoes in a food processor without adding water.

Use 60 g of shop bought pre-fried onions or fry 2 medium-sized onions until golden brown.

Prepare 3 tablespoons of garlic and ginger paste using 35 g garlic, 25 g ginger, and water.

Measure out 250 ml of clarified butter.

Add whole spices: 4 bay leaves and 2 cinnamon sticks.

Prepare spices: 2 teaspoons salt, 1 teaspoon cumin powder, 4 teaspoons coriander powder, and 0.5 teaspoon turmeric powder.

Make a cashew paste with 30 g unsalted cashews, 8 green cardamom pods, 8 cloves, and 2 tablespoons of water.

Grind onions and cashews to a fine puree and set aside.

Marinate the lamb in a bowl with spices and ginger garlic paste for 30 minutes.

Heat the pot on medium-high heat and add 250 ml of clarified butter.

Add whole spices to the hot clarified butter for 15 seconds to infuse.

Add marinated lamb to the pot and sear for 6-10 minutes until moisture is released.

Add pureed tomatoes to the pot and increase heat to medium-high.

Cook tomatoes for 8-10 minutes until moisture evaporates and butter separates around the edges.

Add the ground onion mixture to the pot and continue cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens