Classic Marinated Lamb Curry


Classic marinated lamb curry

This is a classic recipe, with no global twists to it! I have used boneless lamb here, but for additional flavor, and if you are willing to get your hands dirty, use a bone-in cut of lamb shoulder or leg. Serve with Puffed Breads with Mint (page 80) or Saffron Rice with Toasted Almonds.


        2 lbs (1 kg) boneless leg of lamb, cut into 1-in (2.5-cm) cubes.

        3 tablespoons oil, 5 cardamom pods.

        3 bay leaves, 1-in (2.5-cm) cinnamon stick.

        1 teaspoon cumin seeds, 1 tablespoon ground coriander.

        4 fresh green chili peppers, deseeded and minced, 1 tomato, chopped.

        2 cups (500) ml water, 1 cup (245 g) plain yogurt.

        ½ cup (20 g) fresh coriander leaves (cilantro), chopped.

Curry Yogurt Marinade

        3 onions, chopped, 1 tablespoon Asian chili powder or ground cayenne pepper.

        1 tablespoon ground cumin, ½ tablespoon ground turmeric.

        ½ cup (125 g) plain yogurt, 2 teaspoons garam masala.

        Salt, to taste.


Step 1:

In a blender or a food processor, blend together the Curry Yogurt Marinade ingredients until smooth.

Step 2:

In a large bowl, mix together the marinade and lamb, making sure the pieces are well coated. Cover with plastic wrap and marinate in the refrigerator at least 4 hours.

Step 3:

Heat the oil in a large non-stick saucepan over medium-high heat. Add the cardamom pods, bay leaves, cinnamon, and cumin seeds. They should sizzle in the oil. Quickly add the ground coriander. Mix in the lamb with the marinade and sauté over high heat, stirring for 5 minutes. Reduce the heat to medium-low, cover and cook until the juices are mostly dry, 15 to 20 minutes.

Step 4:

Add the green chili peppers, tomato, water, and 1 cup (245 g) of yogurt and bring to a boil over high heat. Reduce the heat to mediumlow, cover and simmer until lamb is tender and sauce is thick.

Step 5:

Serve hot garnished with the fresh coriander.

Food: Classic Marinated Lamb Curry

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