Prepare to embark on a mouthwatering adventure that will transport you straight to the vibrant streets of India with this irresistible Lamb Dry Curry recipe! Imagine tender, succulent lamb pieces infused with a symphony of aromatic spices, promising a dining experience that will leave your family and friends begging for seconds. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe is your golden ticket to mastering an authentic Indian dish that combines rich flavors, traditional techniques, and pure culinary magic.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 kg lamb, cut into pieces
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- Begin by gathering all your ingredients to ensure you have everything ready before you start cooking. This will make the process smoother and more efficient.
- In a large mixing bowl, marinate the lamb pieces with salt, turmeric powder, and curry powder. Mix well to ensure the lamb is evenly coated with the spices. Set aside for about 15 minutes to allow the flavors to penetrate the meat.
- While the lamb is marinating, prepare your other ingredients. Finely chop the onions, mince the garlic, grate the ginger, and chop the tomatoes. Having all these ingredients prepped will help streamline the cooking process.
- Heat 2 tablespoons of oil in a large, heavy-bottomed pot or pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the finely chopped onions to the pot and sauté them until they turn golden brown. This should take about 8-10 minutes. Stir occasionally to prevent them from burning.
- Once the onions are golden, add the minced garlic and grated ginger to the pot. Sauté for an additional 2-3 minutes until the raw smell disappears and the mixture is aromatic.
- Next, add the chopped tomatoes to the pot. Cook the mixture, stirring occasionally, until the tomatoes break down and become soft. This should take about 5-7 minutes.
- After the tomatoes are cooked down, add the marinated lamb to the pot. Stir well to combine the lamb with the onion-tomato mixture. Cook for about 5 minutes, allowing the lamb to sear slightly.
- Pour in enough water to cover the lamb pieces, usually about 2 cups, depending on how much gravy you prefer. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let the lamb curry simmer for about 30-35 minutes, or until the lamb is tender and fully cooked. Stir occasionally and check the consistency of the gravy. If it becomes too thick, add a little more water as needed.
- Once the lamb is tender, taste the curry and adjust the seasoning with more salt if necessary. If you prefer a richer flavor, you can also add a little more curry powder at this stage.
- Once the curry is cooked to your liking, remove it from the heat. Garnish with fresh coriander leaves for a burst of color and flavor.
- Serve the lamb dry curry hot with steamed rice or Indian bread like naan or roti. Enjoy your delicious homemade Lamb Dry Lamb Curry!
Tips
- Marination is Key: Allow the lamb to marinate for at least 15-20 minutes to ensure deep flavor penetration and tender meat.
- Spice Selection Matters: Use fresh, high-quality curry powder and whole spices for the most authentic taste. If possible, toast and grind your own spices for an extra flavor boost.
- Low and Slow Cooking: Patience is crucial when cooking lamb. Simmer on low heat to ensure the meat becomes incredibly tender and absorbs all the delicious spices.
- Oil Temperature Control: When sautéing onions and spices, maintain a medium heat to prevent burning and develop a rich, golden color.
- Consistency is King: Monitor the gravy's thickness throughout cooking. Add water gradually if it becomes too dry, and let it reduce for a more concentrated flavor.
- Garnish Generously: Fresh coriander isn't just a decoration – it adds a bright, fresh contrast to the rich, spicy curry.
- Resting Time: Let the curry sit for 10-15 minutes after cooking to allow the flavors to meld together perfectly. Pro Tip: This curry tastes even better the next day, so don't hesitate to make it in advance for an even more developed flavor profile!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
