This is a classic North Indian curry bursting with bold flavours of whole spices cooked with tender lamb chunks in a rich & spicy onion tomato sauce.
Serves: 6 people
Prep : 15 mins
Cooking : 45 mins
Health Hack: Lamb is packed with minerals, vitamins, proteins and fats. Whole spices used in this dish also provide anti-bacterial and anti-oxidant properties.
- Lamb – 1 kg leg of lamb, cut into small cubes
- Onions – 6 medium, thinly sliced
- Tomatoes – 5 medium, pureed
- Ginger & garlic paste – 2 tbsp
- Fresh coriander – finely chopped, handful for garnishing
- Green chilli – 2, whole and slit lengthwise
- Vegetable oil – 5 tbsp
- Plain yogurt – 6 tbsp
- Water – 500mls
Spices For Rice
- Turmeric powder – ½ tsp
- Kashmiri chilli powder – 1 tbsp
- Coriander powder – 1 tbsp
- Garam masala powder – 1 tsp
- Black cardamoms – 3
- Cinnamon – 1inch stick
- Green cardamoms – 6
- Cloves – 6
- Bay leaves – 2
- Salt – to taste
- Heat oil in a large bottom pan and keep on medium flame. Add whole spices – bay leaves, cloves, cinnamon sticks, green cardamoms and black cardamoms. Fry for about 30 seconds.
- Add sliced onions and fry until the onions start to turn golden brown or nearly caramelized. Then add ginger-garlic paste and fry for another 2-3 minutes. Now add lamb chunks, green chillies and sprinkle salt over it. Mix the lamb well with the onions and spices and keep stirring so it gets browned on all sides. Once the lamb is starting to brown and most of the juices have dried up, you will see oil separating from the lamb.
- Add yogurt one tablespoon at a time until all of it is used. Cook the lamb in yogurt until you see the oil separating.
- Add all the dry spices i.e. turmeric powder, red chilli powder, coriander powder. Stir gently so the meat does not come off the bones. Now add the tomato puree. Once the tomato puree is cooked and all the powdered spices have blended in, oil will start separating again.
- Add water depending on the consistency you want. Let the gravy come to a boil. Bring to a simmer and cook covered until lamb is tender.
- Lastly check for salt, garnish with garam masala, chopped fresh coriander and serve hot with roti or rice.
Per 100 g
Sat. Fat (%)
Handy Kitchen Tips
The curry is best cooked with meat on the bone as it has more flavour but if you are in a hurry then you can go with boneless meat. This dish also freezes well so great for batch cooking.