This is a traditional lamb curry recipe, in which lamb is marinated in yoghurt and spices. There are numerous variations
to a lamb curry. This is probably the most basic of them all. It can be eaten with rice, naan or roti.
Preparation Time: 1 hour
- Lamb - boneless, cut into cubes – 750 gm
- Yoghurt, natural plain – ½ cup.
- Garlic grated/pulp – 2 tablespoon
- Turmeric powder – 2 teaspoon
- Cumin powder – 2 tablespoon
- Chilli Powder – 2 tablespoon
- Coriander powder – 2 tablespoon
- Garam Masala powder – 2 tablespoon
- Salt – 2 teaspoon or to taste.
- Onions, sliced – 1 large
- Tomato Puree – 3 tablespoon
- Fried Onions – ½ cup
- Coriander, freshly chopped – 1 small bunch
- Oil – ½ cup.
- Marinade the lamb cubes with yoghurt, garlic pulp, 1 teaspoon turmeric powder, cumin powder, chillie powder,
coriander powder, garam masala and 1 teaspoon salt in a large mixing bowl. Allow it to marinate for one hour or longer
- Heat oil in a frying pan and add 1 teaspoon turmeric powder. Add the sliced onions to it and fry for 1 minute or until
- Add tomato puree and continue frying for 2 minutes on medium heat. Cover the lid and let it cook for another 1 minute.
- Add the marinated lamb pieces along with the spices in the pan, a few at a time. Add the remaining salt (1 tsp) and allow
it to mix well, with frequent stirring for 8 – 10 minutes, or until it is well browned.
- Add water and cover the lid. Reduce heat and let it cook for another 30 minutes or until the lamb is tender. Add fried
onions to the gravy, mix well and allow to cook for another 5 minutes.
- Check that the lamb is cooked through before removing from heat. Garnish with freshly chopped coriander and serve
The same recipe can be used with vegetables, prawns, chicken, beef or pork. Cooking time will vary depending on how
quickly the main ingredient gets tender and cooked thoroughly.
Cut the lamb into strips instead of cubes to reduce cooking time by half! Use lamb on the bone and feel the difference in