If you are a lover of spicy dishes then this spicy lamb curry is just what you need. It is one of those easy Indian dishes that hardly requires any prep time and yet you have is an authentic Indian lamb curry.
The recipe has been adapted to work with lamb as traditionally this is an Indian mutton curry made with tender goat’s meat.
The original traces of this recipe belongs to the East of India that is this is essentially a Bengali Mutton curry, given an easy modern twist for those who are unable to find mutton or goats meat and struggle with spices.
Believe me , I have only used 7 ingredients ( the others being standard cooking ingredients) to a make this spicy Indian lamb curry.
This is what makes it the best lamb curry recipe which is also easy to make.
It is a cheats trick but as I mentioned, it is modern cooking for busy living with an authentic flair.
The ingredients you will need for making this easy lamb curry are:
FRESH AND PANTRY ITEMS
⇒ 800 grams lamb or your choice of red meat
⇒ 6-8 new potatoes
⇒ 1 large onions
⇒3 tsp ginger garlic paste
⇒1/2 cup yoghurt
⇒ Mustard oil or your chosen oil
⇒ salt to taste
⇒ 1-2 cups of water for boiling
⇒ 3 tbsps pre-blended Indian curry powder
⇒ substitute lamb for any other red meat such as beef, pork, or goat’s meat
⇒ for a diary-free option substitute normal yoghurt with lactose free yoghurt
⇒ If you don’t have new potatoes use any potato that holds shape.
⇒ Substitute mustard oil with sunflower oil or any oil of your choice
As you can see, apart from lamb, potatoes, onions,ginger, garlic, yoghurt and the spice blend the others are the customary cooking ingredients.
Cooking Indian style mutton curry is primarily unattended cooking.
After the initial marination and sauteing you actually only need to do occasional stirring and checking leaving the lamb to cook mostly unattended.
There are the steps:
Marinade the Lamb
Marinade the lamb in yoghurt, 1 tsp of curry blend and salt and set aside.
Heat oil in a pan and saute the onions till slightly golden brown in colour.
Next add the ginger and garlic and cook for few seconds.
Add the marinaded lamb and seal it on high heat.
Next add the remaining spice blend and cook on high flame for about 10 minutes.
Cook until you see the oil leave the side on the pan. Then add potatoes and continue to cook.
Then add water, salt and cover and cook until lamb is cooked. Stirring in between to ensure it does not stick to the bottom.
Serve spicy lamb curry with plain boiled rice.
Of course you can make your own homemade curry powder. It is very easy all you need are the different types of spices.
Here is an easy curry powder recipe you can follow to make it at home.
Or you can buy a curry spice blend of a reputable brand from a super market or online.
I recommend this hot curry spice blend from the Spice house.
To make the a low fat, low carb, keto friendly lamb curry do the following:
It is very easy to make this Indian lamb recipe in the slow cooker.
I suggest sauteing the onions, ginger and garlic in oil first and transfer it to the marinaded lamb in the slow cooker and cook on high for 4 hours or low for 8 hours.
You do not need to add water if cooking in the slow cooker.
You can add the remaining spice blend around 1 hour before you take the lamb out.
Check this Kashmiri Roganjosh Recipe for a slow cooker lamb curry option.
Potatoes in this recipe is an touch of a typical Eastern Indian Mutton curry touch.
The Bengali mutton curry includes potatoes and this is the reason I have added them to the recipe too.
You can choose to leave them out if you wish.
If you do use potatoes I would suggest using new potatoes or any type of waxy firm potatoes that hold shape.
|Lamb – 800 gms|
|Potatoes, cubed if large – 3|
|Yogurt – 150 gms|
|Ginger garlic paste – 2 tsp|
|Onions,finely chopped – 1 large|
|Sugar – 1 tsp|
|Water – 1 cup|
|Salt to taste|
|Mustard oil –3 tbsp|
|Curry spice blend – 3 tbsp|