The base for this recipe (the gravy) is largely identical to the Masala base for the chicken one already up on this blog – click here. I have tweeked a couple of things however to better suit the….more meaty, adult flavours of lamb!
I always love lamb based curries – out of all the different proteins I feel lamb, or goat, contributes most to the gravy. Nothing else breaks down so unctuously, contributes so actively to the sauce. Delicious.
Serve with homemade chapatis or naan, and rice.
I always love lamb based curries – out of all the different proteins I feel lamb, or goat, contributes most to the gravy. Nothing else breaks down so unctuously, contributes so actively to the sauce. Delicious.
Serve with homemade chapatis or naan, and rice.
Recipe
Ingredients (Serves 4):
Masala gravy base:
6 small onions, sliced
4 medium tomatoes, sliced
Tumeric
Lamb Masala Curry:
500g boneless lamb, cubed- from the shoulder or leg, a nice fatty cut – don’t use anything too lean
4 cardamon seeds, cracked
4 – 6 cloves
2cm cinnamon
4 bay leaves
Vegetable oil
Ginger and Garlic paste – you can buy this from some supermarkets. If you cant find it just mince up garlic and ginger and use that.
Fenugreek leaves (different to the seeds – check your local indian supermarket – also known as qasuri methi)
2 Kashmiri Chilli – dried red chillis
Garam masala
Coriander powder
Red Chilli powder
Cumin powder
6 tbsp coconut milk or cream
2 tsp Ghee or unsalted butter
4 tbsp Natural Yoghurt
Fresh Coriander, chopped – one handful
Fresh Mint, chopped – one handful
Lamb/Goat tandoori powder (optional-get from your local Indian supermarket)
300 ml lamb stock
Method:
For the gravy:
1. Heat 2 tbsp veg oil on high heat for 1 min.
2. Add the onions and the tomatoes and fry for a few minutes. Add 1/2 tsp turmeric powder.
3. Fry for 8 – 10 mins on medium until onion soft and translucent and tomatoes cooked.
4. Take off the heat and add 200ml water and stir. Add 1 tsp salt. Blend .
This can be kept for 1 week in fridge.
For the rest of the curry:
5. Add 2 tbsp vegetable oil to a pan and heat on high until hot. Add the lamb and saute until browned all over.
6. Add 2 tbsp ginger and garlic paste and fry for 30 seconds.
7. Add the masala gravy and cook for 5 minutes on medium heat.
8. Add the stock, lower the heat to a low simmer and cook for about 1 hour until the lamb is tender.
9. Add 1 tbsp fenugreek leaves, 2 kashmiri chilli, 200ml water, 2 tsp garam masala, 1 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 6 tblsp coconut milk or cream and 2 tsp ghee or butter.
10. Add 4 tbsp natural yoghurt, a handful of chopped fresh coriander and a handful of chopped fresh mint. Stir.
11. Add tsp tandoori lamb masala powder. This is optional – if you don’t have it don’t worry too much.
12. Cook for 10 minutes stirring until the sauce is a nice, thick consistency. Serve with a sprinkling of fresh coriander on top!
Ingredients (Serves 4):
Masala gravy base:
6 small onions, sliced
4 medium tomatoes, sliced
Tumeric
Lamb Masala Curry:
500g boneless lamb, cubed- from the shoulder or leg, a nice fatty cut – don’t use anything too lean
4 cardamon seeds, cracked
4 – 6 cloves
2cm cinnamon
4 bay leaves
Vegetable oil
Ginger and Garlic paste – you can buy this from some supermarkets. If you cant find it just mince up garlic and ginger and use that.
Fenugreek leaves (different to the seeds – check your local indian supermarket – also known as qasuri methi)
2 Kashmiri Chilli – dried red chillis
Garam masala
Coriander powder
Red Chilli powder
Cumin powder
6 tbsp coconut milk or cream
2 tsp Ghee or unsalted butter
4 tbsp Natural Yoghurt
Fresh Coriander, chopped – one handful
Fresh Mint, chopped – one handful
Lamb/Goat tandoori powder (optional-get from your local Indian supermarket)
300 ml lamb stock
Method:
For the gravy:
1. Heat 2 tbsp veg oil on high heat for 1 min.
2. Add the onions and the tomatoes and fry for a few minutes. Add 1/2 tsp turmeric powder.
3. Fry for 8 – 10 mins on medium until onion soft and translucent and tomatoes cooked.
4. Take off the heat and add 200ml water and stir. Add 1 tsp salt. Blend .
This can be kept for 1 week in fridge.
For the rest of the curry:
5. Add 2 tbsp vegetable oil to a pan and heat on high until hot. Add the lamb and saute until browned all over.
6. Add 2 tbsp ginger and garlic paste and fry for 30 seconds.
7. Add the masala gravy and cook for 5 minutes on medium heat.
8. Add the stock, lower the heat to a low simmer and cook for about 1 hour until the lamb is tender.
9. Add 1 tbsp fenugreek leaves, 2 kashmiri chilli, 200ml water, 2 tsp garam masala, 1 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 6 tblsp coconut milk or cream and 2 tsp ghee or butter.
10. Add 4 tbsp natural yoghurt, a handful of chopped fresh coriander and a handful of chopped fresh mint. Stir.
11. Add tsp tandoori lamb masala powder. This is optional – if you don’t have it don’t worry too much.
12. Cook for 10 minutes stirring until the sauce is a nice, thick consistency. Serve with a sprinkling of fresh coriander on top!
Saute the masala base
Brown off the lamb
Adding in the spices! The green dried leaves are the fenugreek leaves.
Spices!
