This Authentic Indian lamb curry recipe is a sultry mix of ethnic ingredient, tomatoes, onions and prepared to culminate in a rich, hearty dish that’s quite delicious. The sauce is flavorful, the aromas our fragrant, and the lamb is fall off the fork amazing!
- 4 lbs. leg of lamb; cut into 2-inch cubed sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 large sliced onions
- 3 black cardamom pods
- 10 green cardamoms
- 2 cinnamon sticks
- 20 whole black peppercorns
- 1 tablespoon ground cumin
- 10 green bird's eye chilies; halved with seeds intact
- 8 dried bay leaves
- 4 large diced tomatoes
- 1 teaspoon chili powder
- 2 teaspoons turmeric
- 3 teaspoons coriander powder
- 1 tablespoon salt
- 4 tablespoons Greek yogurt
- 1 teaspoon chopped coriander leaves
- 1 lemon
- 1 cup water
- Wash lamb in cold water, while removing loose film from each piece. In a large steel saucepan heat oil and then add in onions; fry over high heat.
- When onions have started to go translucent add in black and green cardamoms, cinnamon sticks, black peppercorn, finger chilies, bay leaves, salt and ground cumin. Stirring frequently, continue to fry over high heat until onions have turned a reddish brown color.
- Add ginger paste, garlic paste and fry for an additional 2-3 minutes, continue stirring. Mix in turmeric, coriander and chili powder. Continue stirring and add in ½ cup of water.
- Lower heat and add chopped tomatoes. Continue to fry slowly until tomatoes have disintegrated into the sauce and the oil starts to separate; 10-15 minutes. Add in lamb and stir well to coat everything. Add yogurt, cover pan and let simmer for 45 minutes to 1 hour, stirring every 5 or 10 minutes.
- When lamb is soft and tender, add lemon juice. Garnish with chopped coriander leaves and serve with warm fresh Naan or pita bread.
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