Lamb Curry
Serves 8
20 mins prep
90 mins cook
110 mins total
Are you looking for a delicious and aromatic lamb curry recipe that is sure to impress and satisfy? This flavorful lamb curry made with fragrant spices, tender lamb, yogurt and creamy ground almonds, is the ideal comfort food to warm you up on a chilly evening. It tastes like a restaurant curry and it's easy to make.
Garnish
Heat: In a large cooking pot, heat olive oil over medium-high.
Spices: Add green cardamom pods, cloves, cinnamon stick, and star anise (if using) to the pot and cook until fragrant, about [timer minutes=1]1-2 minutes[/timer]. Tip: If you don't like whole spices, grind them into a powder, and use half the spices.
Onions: Add thinly sliced onions and sauté until golden brown and crisp on the edges, about [timer minutes=10]10 to 15 minutes[/timer].
Brown Meat: Add lamb pieces to the pot, stir well, and cook until the lamb is browned on all sides, about [timer minutes=3]3 minutes[/timer].
Aromatics: Add ginger paste, garlic paste, Kashmiri chili powder, ground coriander, turmeric, ground cumin, garam masala, and salt to the pot. Cook for a few minutes until aromatic, about [timer minutes=2]2 minutes[/timer].
Make Sauce: Add green chilies, ground almond paste (if using), and plain yogurt to the pot. Combine everything and cook for [timer minutes=3]3 minutes[/timer], stirring in between. Evaporate excess water and the oil will start to trickle to surface.
Simmer: Add bay leaves, water, raise the heat, and bring to a boil. Lower the heat, cover with a lid, and let it simmer over low heat until the lamb is fork tender, cooked through, and the sauce has thickened, about [timer minutes=90]1 hour 30 minutes[/timer]. If the curry looks too dry, you can add a little bit of water to the pot.
Final Touches: Once the lamb is falling off the bone, stir in half of the cilantro. Remove the pot from heat and garnish with remaining cilantro. If you prefer, add additional garnishes - garam masala, kasuri methi and ghee. Serve hot with rice or flatbreads.