This easy to make Indian Lamb Curry recipe will be your go-to recipe for all lamb curries in the future. It is my favourite dish. Whenever my mum would ask what she should cook for me when I come to visit, this would be it. The red meat curry spice is what makes this dish a really authentic Indian curry. This is a great easy guide for beginners or anyone new to cooking curries.
The Red Meat Spice
The Red meat curry spice is versatile and can be used with lamb, mutton, different types of mince and even in a veggie curry. So the red meat spice mix is simple spices, that were dried, slow-roasted and ground to get the best flavours out of the ingredients. The ingredients were then blended to the perfect ratio to enhance the flavour profile. The aromas that come through from the mix will have your mouth watering for that chicken curry.
As with most people, everyone’s heat levels are different that is why we have not added any masala into the spice mix. This way you can get you masala at your local store that suits your heat level. The curry powder/masala is what brings the heat and a deeper flavour to your curry.
You can use lamb, mutton, mince or even veggies for this curry. I have used this recipe by replacing the lamb with button mushrooms for a vegetarian option and my vegetarian friends loved it. It has a wonderful flavour and the mushrooms give the same texture as a meat dish. The only change in the recipe would be replacing the lamb with either different meat or vegetables. All the steps would be exactly the same, which makes this recipe so easy and versatile.
What do you serve with Lamb Curry?
- Lamb Curry is delicious when served over Jasmine or Basmati rice or with warm rotis or naan bread. To keep things fresh and tasty, having a side dish of any of the below uplifts your dish with a freshness of vegetables.
- Sambals – Diced tomato, onion and cilantro mixed together in a bowl seasoned with salt, pepper and a teaspoon of white vinegar.
- Raita – Cucumber diced into small pieces added to yoghurt with a 1/4 teaspoon garam masala and salt to taste.
- Tomato Slices – fresh tomato slices sprinkled with salt and pepper.
- Wedding Salad – 3 or 4 grated carrots placed in a bowl. Topped with thin slices of onion and fresh cucumber slices, a quarter of each. In a glass, fill a quarter of the glass with white vinegar, 2 teaspoons of sugar, half teaspoon of salt and half teaspoon of pepper. Mix until combined and the sugar has dissolved. Pour evenly over the vegetables.
- ½-1 kg Lamb in pieces replace with mince or veggies(mushrooms)
- 2 tbsp Oil
- 1 large Onion
- 1 medium cinnamon stick
- 4 cloves
- 3 tsp Red Meat Curry Spice
- ½ tsp Tumeric
- 3 tsp Masala add more if you like it hotter
- 1 tbsp Ginger and garlic paste
- 1 medium tomatoes diced
- 1 tsp Salt
- 1½ cup Water
- 1 tbsp Cilantro for garnish
- 4 medium sized potatoes cut into quaters Optional
- Heat oil in a large pot. Saute onions, cloves and cinamon stick in oil until onions become transllucent and brown on the edges.
- Add in ginger and garlic and saute for about a minute until you get a nice aroma. Keep stirring so that it does not burn.
- Then add the Tumeric, Red Meat Curry Spice and masala. Let the spices saute for a minute or two while stirring continuously. This may seem a bit dry but this process brings out the flavour in your spices. Add a little water if need be so that the spices can cook.
- Add in the lamb pieces and stir into the spices so that the lamb is slightly coated.Then add in the water and salt. Stir and let simmer on medium heat.
- After about 20 minutes, add the tomatoes and let simmer.
- Optional: If you would like to add potatoes, add this at the same time you add the tomotoes.
- Let the curry simmer until tomatoes have dissolved into the curry, about 20 minutes. You can let the curry simmer for longer on a lower heat while stirring occasionally. The longer it cooks the better the taste.
- If you added potatoes, once your potatoes are soft your curry is done.
- Add fresh ciantro to the top of your curry before serving.
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