Lamb Curry
When I think of lamb curry, I think of my dad’s — rich, flavourful, and unforgettable. His version uses a tomato base, like a Rogan Josh, with loads of coriander stalks for a subtle sweetness. It’s best made with bone-in lamb shoulder for that deep, meaty flavour and a rich, fatty sauce. In the video I used boneless lamb (just using up leftovers), but if you eat meat, this dish is a must-try. Enjoy!
View this post on Instagram
Servings: 4-6
| 1.5kg lamb shoulder, bone-in, diced into large 2-inch pieces |
| 2 tbsp cooking oil |
| 2 medium onions, very finely chopped |
| 2 thumb-sized pieces of ginger, finely chopped |
| 8 garlic cloves, roughly chopped |
| 3 birds eye green chillies, chopped |
| Large bunch of fresh coriander, stalks and leaves separated |
| 6 tomatoes, chopped |
| 1 lemon juiced |
| 2 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
| ¼ tsp cumin seeds |
| ¼ tsp mustard seeds |
| ¼ tsp caraway seeds |
| Salt to taste |
Prepare:
| Mix and finely chop the onions, garlic, ginger, coriander stalks and green chillies all together in a food processor. |
| Cut the tomatoes into small chunks and set aside. |
Cook:
| Pre-heat a large heavy based non-stick pan so it is nice and hot. |
| Now add the cooking oil along with the lamb and sear the meat well so it is browned on all sides. Remove the meat from the pan leaving the oil and juices behind. |
| In the same pan (without cleaning it) add the cumin, mustard and caraway seeds and allow them to fry until they start to sizzle and release an aromatic smell. |
| Next add the onion, garlic, chilli and coriander stalk mix that you blended earlier and fry for 5-8 minutes until it is well browned. |
| Add the Mandala king masala and Mandala garam masala and fry for 30 seconds. If the mixture starts to stick you can add a splash of water. |
| Add the tomatoes, season with salt and add the seared lamb back into the pan. Stir and fold to mix everything together. |
| Add 2 cups of water and place a lid on the pan to let the lamb cook on a medium high heat for 30-45 minutes. Stir every few minutes to make sure nothing is sticking to the bottom of the pan. |
| Check the lamb after 30-35 minutes to see if it is cooked. Lamb cooking times vary significantly depending on the time of year and supply of meat. You can tell when the lamb is almost cooked by taking a fork and trying to cut through. If the fork moves easily through the meat, then it is well cooked. If the lamb requires more cooking, then add more water and leave to simmer with the lid on. |
| Once the lamb is soft and tender, remove the lid and continue cooking on a low heat for 10 minutes to reduce the gravy to the desired thickness. In our home, we tend to make a really thick gravy but you might prefer yours to be a bit soupier. |
Garnish:
| Once cooked, turn off the heat and garnish with fresh coriander leaves and a squeeze of fresh lemon juice. |
| Serve with Indian bread or rice and salad. |
