Lamb Curry

Hi Guys...

So today I made Lamb curry and it turned out quite simple yet delicious sharing my recipe below.

Disclaimer! I don’t usually follow any recipe, just add a twist to match my taste buds. so, feel free to experiment. 

Lamb Curry 

Ingredients:

• 500 grams Lamb
• 4 medium sized onions
• Garlic - 10-15 cloves
• Ginger (as an alternate, you can use ginger garlic paste)
• Green chillies 2
• Coriander leaves (Handful)
• Mint leaves (7-8)
• 1/2 c oil
• 7-8 tablespoon of ghee (I added ghee at the end, it reduces the heat from spice, also adds a lot of aroma and flavour to dish. You can add as per your taste) 
• 1 pc Lemon 
• 1/2 cup curd

Spices:

• 2 large black cardamom
• 2 small green cardamoms 
• 2 tablespoon of cumin seeds 
• 1 tbs pepper
• 1 tbs red chillies powder 
• Garam masala/ biryani masala (I used a mixture of both as they both ;) 
• Bay Leaf (Tej Patta)
• Small Cinnamon Stick
• Dry red chilli (Optional)
• Salt (as per taste)
• 1 tbs turmeric

Marinate Lamb

• Add a tbs of lemon juice and salt to the lamb, mix well and leave it for resting for 15-20 mins (this is used for tenderising the lamb)
• Then add curd and turmeric to the above mixture and let it marinate for 30 mins at least.

Cooking the Lamb:

• Dry roast cardamom, cloves, black pepper, dry red chilli and crush them with a pestle
• Next add oil to a pan/kadai/pressure cooker and heat the oil on medium flame. (if you use kadai/pan, then you would need to transfer the items to pressure cooker later)
• Add cumin seeds, bay leaf, red chillies and crushed spices to the oil. Let the spices infuse in the oil for 10 secs
• Add finely chopped onions to the oil and sauté them for couple of seconds. Now add grinded/crushed ginger garlic and then sauté them until the onions start becoming translucent.
• Now add lamb to the dish and stir well. Cook for five minutes prior to adding the garam masala/biryani masala. The meat will leave water and become soft 
• Now add 1/2 tbs of garam masala and 4 to 5 tbs of biryani masala. Keep adding slowly and assess the colour. If you think the spices are too strong, then stop. 
• Cook in open pan for 5-10 minutes and then put lid on pressure cooker. Cook in low flame for 25-30 mins.
• In the end add ghee, chopped coriander and mint leaves as garnish and you are good to go 😊

Please leave your feedback, if you try out this dish. Thank you!!