Best 9 Best Ever Lamb Curry Recipes

INDIAN LAMB CURRY

Steps:

• In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
• Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
• Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
• Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
• Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
• Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
• When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
• Garnish with fresh cilantro or parsley.

HOME-STYLE LAMB CURRY

Steps:

• Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
• Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
• Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
• Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
• Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
• Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
• Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
• Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

SIMPLE CRAB CURRY RECIPE

Steps:

• Wash the crab and rub some coarse salt into it to get it really clean. Make a few random cracks in the crab shells
• Heat the oil in a large pot. Add the minced garlic and fry for a minute
• Add the crab, 2 tbsp masala, turmeric and salt and allow it to fry for 10 minutes on low heat
• Add the onion, curry leaf and green chillies. Saute until the onion is translucent
• Remove the skin from the tomatoes and blend them. Mix it into the crab
• Add the chilli powder and chopped coriander. Allow it to simmer on low heat until the tomatoes are cooked and it reduces into a thick sauce. About 30 minutes
• Mix the tamarind into the warm water. Strain and add to the curry. Simmer for another 2-3 minutes
• Garnish with more coriander. Serve hot with rice

WARMING LAMB CURRY

Steps:

• To make the curry paste, grind all the ingredients, except the onion, tomato purée and garlic, in a pestle and mortar to a powder. Transfer to a food processor with the remaining ingredients and whizz to a paste.
• Put the lamb in a bowl and coat with the curry paste. Set aside. Heat the butter/ghee in a flameproof casserole with a lid, then fry the onion, bay, cinnamon and chillies over a low-medium heat for 10-12 minutes until deep golden.
• Turn up the heat, then fry the lamb, stirring often, until the paste starts to catch on the bottom of the pan.
• Add the coconut water and enough cold water to just cover the meat. Cover and simmer for 30 minutes.
• Remove the lid and gently simmer for 45 minutes or until the meat is tender and the sauce reduced. Stir in the lemon juice and simmer for 2 minutes. Scatter with the coriander leaves, then serve with rice, poppadoms and raita, if you like.

BEST LAMB CURRY

Steps:

• Combine yogurt, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in a bowl. Add lamb meat and stir to coat. Cover and marinate in the refrigerator for 2 to 3 hours.
• Heat oil in a large pan. Add cinnamon stick, cardamom pods, cloves, peppercorns, and bay leaves. Cook and stir until leaves begin to sizzle and fragrance is released, about 1 minute. Add onions and cook, stirring frequently, until golden brown, 12 to 15 minutes. Add tomatoes and cook until you see oil in the corner of the pan, 5 to 10 minutes. Add remaining garlic paste and ginger paste and stir for about 1 minute. Add remaining turmeric, cumin powder, coriander powder, and red chile powder and stir for 1 to 2 minutes.
• Remove lamb from marinade and add to the pan with the onion mixture. Add water and remaining 1/2 teaspoon salt and cook over medium heat until lamb is cooked through, about 1 1/2 hours. Stir occasionally so that curry does not stick to the bottom of the pan. Add more water to thin if necessary.
• Season with garam masala and cook 1 minute more. Garnish with cilantro.

ROGAN JOSH (INDIAN LAMB CURRY)

Steps:

• Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
• Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
• Add the garlic and ginger, cook for another minute.
• Stir in the Spices, cook for 30 seconds.
• Mix in the tomato puree and salt, then add stock and mix.
• Add lamb, stir, bring to simmer.
• Place lid on and adjust heat to low or medium low so it's simmering gently.
• Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
• Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
• Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
• Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread

LAMB AND CABBAGE CURRY

Steps:

• Heat the oil in a large pot. Add the cinnamon sticks, bay leaf and star aniseed to the oil and fry until fragrant
• Add the onion and saute until golden brown. Add the curry leaf and ginger/garlic paste and saute for a minute
• Add the masala, chilli powder, turmeric, fennel and garam masala. Cook the spices for 2 minutes, add a few drops of water if required
• Add the lamb and allow it to cook with the spices for 5 minutes, on low heat. Do not cover the pot
• Add the pureed tomatoes, season with salt. Cover and simmer for an hour or until the lamb is tender. If the lamb needs further cooking add another quarter cup of water and cook further
• Add the cabbage and cook for about 10-15 minutes
• Garnish with coriander and serve hot with rice or roti

DELICIOUS AND SUPER HEALTHY LAMB CURRY

Steps:

• Cut the washed lamb meat into chunks/pieces. I usually cut the meat into small cubes of about 1 cm sq. Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the meat marinades the better.
• Meanwhile, peel, wash and chop the onion. Wash the fresh chilli, peel, crush and chop the garlic. Set aside ready for action.
• Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly. You can cover to speed up the softening by using its own steam to cook the onion.
• Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion becomes nice and soft. All in all cook for about 3 mins.
• Add the meat which has marinated for a while (even overnight if you can - it's amazing), add some water (approx 100-200ml depending on how juicy you want your curry to be) and stir. Cover and cook for about 15-20 min.
• Add the chopped tomato, the tomato paste, the crushed and chopped garlic, the curry leaves, the grated ginger, the garam masala, turmeric and cumin powders and grind some black/mixed pepper. Stir and cook for another 10-12 min covered or uncovered. I prefer uncovered so that the juices reduce slightly.
• Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.

LAMB CURRY POTJIE

Steps:

• Cover the base of your potjie pot with oil and heat.
• First add your cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and stir.
• Now add in your onions, curry leaves, chillies, turmeric, ginger and garlic paste.
• Fry for 3-4 minutes. Add garam masala, jeeru powder, dhania powder and your chilli powder to your pot and still well until all of the spices combine.
• Now add in your lamb pieces and salt to taste. Mix until the meat is coated with masala.
• Put the lid on your potjie and cook on moderate heat for a few minutes. Stir from time to time until meat is golden brown.
• Add in your potatoes and cover with water. Let the potjie cook on a low heat for at least an hour.
• Add small amounts of water at a time when ever needed so that the curry does not get burnt. Don't stir.
• When potatoes are half cooked add the chopped tomatoes.
• When potatoes are fully cooked and you have enough gravy, give the curry a nice good stir and sprinkle in chopped coriander over the curry.