Lamb Curry

(Mutton Curry)
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 1 pound of lamb, cut into bite sizes

For Marinade (Step 1):

  • 1⁄2 tsp black pepper, ground
  • 1⁄2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 stalk of curry leaves

For Cooking (Step 2):

  • 3 - 4 tbsps. coconut oil *
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 4 shallots, minced
  • 1 medium onion, sliced
  • 1 green chili, slit and cut in half
  • 1 medium tomato, diced

Dry Spices (Step 3):

  • 1⁄2 tsp turmeric powder
  • 1 tsp Kashmiri chili
  • 1⁄2 tsp black pepper
  • 1 tsp fennel seed powder
  • 2 tsp garam masala
  • 1⁄4 tsp cumin powder
  • 1⁄4 tsp fenugreek powder
  • 1 1⁄2 tbsp coriander powder
  • 1 tsp vinegar
  • 1 stalk of curry leaves
  • 1⁄4 tsp salt, or as needed

For Tempering (Optional):

  • 1 tbsp coconut oil
  • 1⁄2 tsp mustard seed
  • 2 dry red chilies, whole
  • 1 stalk of curry leaves
  • 1 tbsp onion, diced

Instructions
 

Step 1:

  • Wash the cut lamb pieces with 1⁄2 tablespoon of vinegar and 1⁄2 tablespoon of salt and rinse well.
  • Add the spices to marinate.
  • Cook the marinated lamb pieces on medium heat for about 15 - 20 minutes.
  • Add 1⁄2 cup of water if needed.

Step 2:

  • In a pan, add 3 tablespoons of oil, and when hot, add the ginger, garlic.
  • Sauté for a minute or two.
  • Add the shallots, the onions, green chili, and a stalk of curry leaves.
  • Sauté well until the onions are slightly brown.

Step 3:

  • Turn down the heat to low.
  • Add all the dry spices and sauté for about 2-3 minutes.
  • Add the minced tomatoes.
  • Mix well.
  • Cover with lid and cook on medium heat until the tomatoes turn soft and mushy.
  • Add the cooked ingredients to the partially cooked lamb.
  • Add 1 teaspoon of vinegar, and add 1 cup of hot water.
  • Cook for another 10 -15 minutes with the pan covered or until the lamb is cooked well.
  • Taste for salt, add if needed.
  • Turn off the heat.

For Tempering (Optional):

  • In a pan, add one tablespoon of coconut oil.
  • When the oil is hot, add the mustard seeds.
  • When the mustard seeds pop, add the red chilies, diced onions, and the curry leaves.
  • Sauté for about a minute or until the onions are slightly brown.
  • Add to the cooked lamb curry and mix well.
  • Garnish with a tablespoon of coriander leaves.
  • Lamb Curry is ready to serve. Enjoy!

Video

Notes

Lamb Curry goes well with Rice, Appam, Chapati, Pulao, etc.
*Any oil will do.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.

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