Lamb Curry is a simple and delicious main. Traditional Lamb Curry is made with tomatoes and onions cooked with spices for a rich and hearty dish. Cooking the perfect lamb curry is a process of creating the perfect flavourful sauce with delicious melt in your mouth lamb.
I cook this with both boneless lamb or boned lamb shoulder. The choice of cut will offer a different dimension to the curry, but both will taste amazing.
Serving: Traditionally this dish is served with fresh homemade roti (chapattis) or naan bread. But is equally great with steamed white Basmati Rice.
Serves: 2 - 4 Prep Time: 15 mins Cook Time: 30 mins
Large Pot or Pressure Cooker ( I use a pressure cooker as it is quick)
500g of Lamb, (use which ever your prefer, boneless or on the bone)
1 x large (2 medium) Onions
1 x 400g tin Chopped Tomato
2-3tbsp Rapeseed Oil (any of your choosing)
1 inch piece of Ginger - finely chopped
4-5 Cloves Garlic - finely chopped
Salt to taste
200 ml Water
1tsp Black Mustard seeds
1tsp Whole Cumin seeds
1 tsp Kashmiri Basaar (reduce to ½ tsp for mild)
1 tsp Turmeric powder
1 tsp Garam Masala
1/2 tsp Hot Madras Powder
1 tsp Coriander Powder
2 - 3 Star Aniseed
Into your pressure cooker / large pot pour in the oil, add the mustard and cumin seeds , allow to sizzle (this releases the flavour into the oil).
Add the onions. Sauté until the onions begin to turn light golden brown in colour
(TIP: the darker the onion the more intense colour and flavour you will get in the curry).
Add the ginger and garlic and stir for a few minutes.
Add the lamb, Sauté until the lamb is browned.
Add the tomato tin and stir
Throw in the star aniseed, stir again.
Add the water, (the water should just cover the lamb)
*if in a normal pan - allow the mixture to cook and bring to a boil, place on the lid and lower the heat. Cook for 30mins or until lamb is around 90% cooked to how you like it.
*if in a pressure cooker, - cook for 10 mins, instantly release pressure and remove lid.
(The reason for not cooking the lamb completely, is because the next part of the process will allow the lamb to cook to perfection, without the risk of it being over cooked)
(TIP: You might want to try and fish out the star aniseed, as they cook they break and it's never nice biting into them when eating your meal).
Once the lamb is cooked as above - Add the following spices Kashmiri Basaar, Turmeric, Madras Powder and Coriander Powder to the curry and stir them through.
The process of slow cooking the curry from this point is important to the final taste and is called 'tarka'. Once the spices have been added, cook the dish until it is a deep and rich colour, stir often to avoid burning. This process should take about 8-10 mins, the sauce should be rich colour and thick consistency. (TIP: If you need to add a little water at a time to prevent any sticking, this can be done as much as needed during this process).
Once the lamb is thoroughly cooked, you should be left with a lovely, rich sauce.
Add the garam masala and stir.
Garnish: Roughly chop the fresh coriander, sprinkle over and remove from the heat.