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Anyone have a good lamb curry recipe?

I've been looking for a good recipe but most of the things I have found are far from authentic. Could someone please help me out?

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  1. This is my standard--it's a very traditional dish from Peshawar. We like it very spicy so note the amount of Indian chili.

    3 lb leg of lamb, cubed, with or w/o bones depending on preference
    1 large sliced onion
    2-3 Tblsp oil
    1 Tblsp garam masala
    1 Tbslp ground cumin
    1 tsp curry powder
    1 tsp Indian chili powder
    1 tsp salt
    1 can whole tomatoes
    3 Tblsp crushed coriander seeds (use coffee grinder). Looks like a lot but this is what IMO, makes the dish.

    Cook onion in oil till transparent, then add lamb and all spices except coriander. Turn and brown lamb in spices about 5 minutes. Add tomatoes. Cover and cook about 10 minutes. Stir in crushed coriander. Cook with lid barely ajar 1-2 hours or till lamb is very tender, stirring occasionally. Should have lots of gravy-like sauce. Serves 6.

    3 Replies
    1. re: tarabell

      What could you substitute for Indian chili powder, or better yet, where could I get some?

      1. re: gsElsbeth

        You can try an Indian market if there's one in your town. It's also written"chilly" but the proper Hindi name is Lal Mirch. Never seen it in the supermarket aisles. It's bright orange-red and made from just ground chilies, not at all the same thing as the chili powder mixture used for chili con carne. I think half that amount in cayenne pepper would be a good equivalent substitute since all I can really taste is the heat anyway.

      2. re: tarabell

        Im cooking this recipe as I type... thanks for the recipe tarabell.

      3. No recipe, but if you have some time on your hands, I have a technique to suggest.

        Rather than going with the traditional chunks of stewed lamb, which, imo, are somewhat tricky to cook to a perfectly succulent texture (due, in part, to the lack of fat), try grinding your boneless leg of lamb and making lamb meatballs.

        You haven't lived until you've tasted a lamb meatball korma. Meatballs are about a thousand times better than cubes of stew meat.

        1. There's a pretty good one on the epicurious website. it's from gourmet in 2000. it's a south indian style lamb curry. just google lamb and coconut and see what comes up.

          also, i think saveur's website has a few good ones, too.

          1. I love rogan josh. This recipe is by Madhur Jaffrey:

            http://www.recipesource.com/ethnic/as...

            It makes a very spicy, wonderfully aromatic dish. Once you get all the spices assembled, it goes fairly quickly so don't be intimidated by the long list. I prefer using lamb shoulder (bone in) to leg of lamb, it's more messy but it makes a very moist and tasty dish.

            1 Reply
            1. re: cheryl_h

              Any recipe by Madhur Jaffrey is a sure winner.

              I love her cookbooks, and I love her movies. Remember her in Shakespeare Wallah, Autobiography of a Princess, and Heat and Dust? She sometimes appears as a Psychiatrist on Law & Order.

            2. If you are really aiming for authentic, there isn't such a thing as a lamb curry. There are a wide variety of Indian lamb stews.

              Rogan Josh is a Kashmiri style of lamb stew. If you want to make it from scratch, assemble a dozen whole spices (coriander, cumin, cinnamon, cardamom, mace, turmeric ...) etc and so forth.

              Or, you can go to your neighborhood Indian grocery, buy a bag of frozen lamb cubes (cut from the whole animal with a bandsaw), a jar of rogan josh spice paste (such as Pataks brand), and follow the recipe on the jar :-)

              Whether working from a paste or scratch, also get a jar of garam masala - this is spice mix that is used to brighten up flavors right at the end of cooking.

              paulj