Lamb curry
Lamb curry

Lamb Curry – Meat Curry

Lamb Curry – Meat Curry

Lamb curry is popular dish from the Kashmiri cuisine known as Rogan josh. Meaty lamb cooked exceptionally well in a delicious blend of aromatic spices and flavors indulging your taste buds in a creamy, rich, spicy, aromatic and exotic meat dish that you will always crave for.

Ingredients:

  • 1 kg boneless lamb shoulder or stewing lamb, cut into 1 and a 1/2″ chunks
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 large onions sliced thin
  • 2 large tomatoes diced
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tsps garam masala powder
  • Salt to taste
  • Chopped coriander to garnish

Method:

  • Heat the cooking oil in a heavy bottomed pan, on medium heat.
  • When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
  • Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
  • Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
  • Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
  • Now add the tomato paste and all the powered spices. Mix well.
  • Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
  • Now add the lamb pieces to the masala, season with salt to taste and stir to fully coat the lamb pieces with the masala. Sauté till the lamb is browned well.
  • Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
  • When the lamb is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flat bread), Naans (tandoor-baked Indian flat bread) or plain boiled rice.

Credits: Indian food