Over the years, I have tried and tested many different methods of making Lamb Curry, and I have finally found a recipe that works really well and tastes AMAZING! I've found a little secret that brings out the flavour of the meat and my lamb curry now tastes just like how my mum used to make it! The type of meat you use makes a huge difference!!
In my Tips below, I've tried to give as much detail as I can on the type of meat to use, the various cooking methods and the timings, so I hope you give this recipe a try! It really is finger licking good!!
Lamb Curry Recipe
Course: Main
Marinating Time: 1 hour to overnight (overnight is best)
Cooking Time: 2 1/2 - 4 hours depending on method and cut of meat used (see below)
INGREDIENTS:
For Marinade:
1.5 KG Mutton with Bones
1/2 Cup Yoghurt
1 1/2 tsp Salt
1/2 tsp Turmeric
1 1/2 tsp Red Chilli Powder
3 TBS Oil
For Curry:
3/4 Cup Oil
2 Cinnamon Sticks
3 Bay Leaves
3 Black Cardamom Pods
3 Cups Finely Chopped Onions (500g)
1/2 tsp Garam Masala
10-12 Curry Leaves
1 1/2 tsp Salt (to taste)
2 tsp Karshan Ghela Mutton Masala or Madras Curry Powder or any Meat Masala
1 TBS Tomato Paste
3/4 Cup Passata (or crushed Tomato Tin + 1/2 TBS Tomato Paste)
METHOD:
Make sure the meat pieces are cut into 1" x 1/2" pieces. If they are too big, it will take longer to cook. Slightly smaller is fine, but adjust the ccoking time accordingly.
Add the following ingredients to the meat, mix and marinate for a minimum of 1 hour at room temperature, or overnight in fridge. The yoghurt helps tenderise the meat, so the longer the better.:
1/2 Cup Yoghurt
1 1/2 tsp Salt
1/2 tsp Turmeric
1 1/2 tsp Red Chilli Powder
3 TBS Oil
Bring meat out of fridge for 30 minutes to an hour before cooking to bring it to room temperature.
Meanwhile finely chop 3 Large Onions to get 3 Cups or 500g of onion. Keep aside.
Heat up a pot, pressure or Instant Pot for a minute on a medium heat. Add 3/4 Cup Oil and let this heat up for a few minutes. Note: this may seem like a lot of oil, and it is, but it helps to fry the onions and spices well. You can (and should) remove the excess oil when the curry is done.
Add cinnamon and Black Cardamom Pods and sizzle for a bit. Add onions, Garam Masala and Bay Leaves and fry onions slowly until nice and golden brown.
2 Cinnamon Sticks
3 Bay Leaves
3 Black Cardamom Pods
3 Cups Finely Chopped Onions (500g)
1/2 tsp Garam Masala
Once the onions are a lovely golden-brown, add the meat to the onions and cook it until the moisture releases. This takes about 10 minutes on a medium heat.
Add the Curry Leaves, Salt, Meat Masala or Curry Powder and fry for a minute.
10-12 Curry Leaves
1 1/2 tsp Salt (to taste)
2 tsp Karshan Ghela Mutton Masala or Madras Curry Powder or any Meat Masala
Add the Tomato Paste and Passata. Cook this until the raw smell goes away and the oil comes on top.
1 TBS Tomato Paste
3/4 Cup Passata (or crushed Tomato Tin + 1/2 TBS Tomato Paste)
Once the oil starts to come to the top, add 1 1/2 Cups boiling water to the curry and pressure cook for 30 minutes to start with (see tips below).
NOTE: Make sure to reduce the heat on your stove once the curry comes to pressure so it doesn't stick at the bottom.
Do a quick-release pressure (be very careful) on the pressure cooker under a cold running tap or on your Instant Pot. Check the doneness of the meat. The meat shoudl come off the bone easily and the meat pieces should break easily with a fork or spoon.
If you need to pressure cook it longer, do so in 10-15 minute increments.
After the meat is cooked in the pressure cooker, if you find the sauce is not thick enough, continue cooking on the stovetop to get the desired consistency.
If you are cooking this curry on the stovetop from the start, be sure to keep checking on it to make sure that the curry isn't sticking at the bottom. You will likely need to add some more boiling water during the cooking process.
When the Lamb Curry is done, let it settle so any excess oil can come to the top. Spoon off this oil into a bottle and throw it in the bin (don't throw it in the sink as it will clog).
Finally garnish with a sprinkle of Garam Masala and freshly chopeed Coriander. Enjoy this delicious curry with Roti or Naan, Basmati Rice, Raita and Salad.
TIPS:
When buying 1.5 KG mutton, the best combination is to buy 1KG Shoulder Mutton and 1/5KG Boneless Leg Mutton. This way, you will have a good balance of meat and bones, as shoulder alone is quite boney but super tender and the leg is meaty. Leg alone is too meaty and not enough bones.
If you cannot find Mutton, or only have Lamb available where you live, don't worry! You can still follow the recipe and tips. Lamb will cook a bit quicker than mutton, but the flavour will be slightly different.
If cooking the curry on the stovetop in a normal pot, follow the recipe and then let the lamb or mutton cook on a medium-low temperature until it is tender. This can take 2-4 hours depending on the cut of meat. You must stir every 15 minutes or so to make sure the curry isn't sticking. Add more hot water as needed.
If using an Instant Pot, follow the recipe and then pressure cook on high for 25 Minutes to start with for both mutton or lamb. The lamb should be tender at this point. Add more pressure time in 10 minute increments if the meat is not done.
If using a stovetop pressure cooker for lamb, pressure cook for 25 minutes and then check the meat for doneness. It should be tender.
Any leftovers can be frozen for another day! Just defrost in the fridge overnight, then reheat in a pot when you're ready to eat! The curry will stay good in the freezer for a good 6 months!
I hope that helps! Let me know if you have any questions!
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