Moms Lamb Curry Recipes

INDIAN LAMB CURRY

Steps:

• In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
• Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
• Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
• Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
• Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
• Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
• When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
• Garnish with fresh cilantro or parsley.

LAMB CURRY

Steps:

• For the lamb curry: Heat a medium skillet over medium-high heat. Add the coriander seeds, cumin seeds, fennel seeds and fenugreek. Moving the skillet constantly, toast the spices until warm and fragrant, about 2 minutes. Remove from heat and transfer to a spice grinder. Grind into a powder and transfer to a small bowl and set aside.
• Toss the lamb, 2 tablespoons of flour, the toasted and ground spice blend and some salt together in a large bowl.
• Lightly coat a large Dutch oven with olive oil and heat over medium-high. When the oil is shimmering, add the lamb (work in batches if necessary to not over crowd the pot) and sear, turning as needed, until crispy and golden brown on all sides. Transfer the lamb to a bowl and set aside.
• Add the turmeric, asafetida and onion to the pot. Saute the onion, scraping up the brown bits from the bottom of the pot, until they are translucent, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the celery and fennel and saute until just tender, about 3 minutes. Add the chickpeas, tomato paste, bay leaves, thyme, crushed red pepper and stir to combine. Add the chicken stock and the seared lamb with any collected juices and bring to a boil. Turn heat to medium-low and allow to simmer until meat is tender and almost shreddable but holds its shape, about 1 hour. Remove from heat and plate with rice on the side. Garnish with cilantro and fennel fronds.
• Meanwhile, for the rice: Coat a medium saucepan with olive oil and heat over medium. Add the onion and a sprinkle of salt and cook, stirring, until the onions are translucent, about 3 minutes. Add the chicken stock, rice and bay leaves and some salt. Bring to a boil. Reduce the heat to medium-low and cover with a lid. Cook until the rice is tender, and the liquid has been absorbed, about 15 minutes. Uncover and fluff the rice with a fork.
• For the chutney: Coat a medium skillet with olive oil and heat over medium. Add the fennel and onion and cook, stirring, until tender and translucent, about 5 minutes. Add the chicken stock, crushed red pepper and a sprinkle of salt. Bring to a boil, then reduce to a simmer and cook until the mixture has reduced by half. Remove from the heat.
• Serve curry with rice and chutney.

LAMB MADRAS CURRY

Steps:

• Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
• Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
• Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
• When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.