Indian Lamb Curry
Quick 1-hour lamb curry recipe that is consistently delicious. I also will use smoked lamb for this if you have leftovers from lamb shoulder instead of fresh lamb.
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Ingredients
Serves 4
- 1/4 cup olive oil
- 2 bay leaves
- 4 whole cloves
- 10 black peppercorns (you can sub for large grain pepper (1 tsp))
- 2 yellow onions
- 2 pounds boneless lamb
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 1 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp turmeric
- 2 tsp coriander
- 2 tsp garam masala
- 2 cups of water
- 1/2 cup tomato puree
- 1/2 cup greek yogurt (sub with sour cream if you prefer)
[caption id="attachment_93133" align="alignnone" width="225"]<img class="size-medium wp-image-93133" src="https://www.theturkeyleg.com/wp-content/uploads/2020/05/IMG_20200429_191448-225x300.jpg" alt="" width="225" height="300"> lamb curry finished[/caption]
Method
- 0hStep 1
Get a large pot or dutch oven put in the 1/4 cup olive oil, 2 bay leaves, 4 whole cloves, 10 black peppercorns, 2 yellow onions, and 1 tbsp garlic (minced) cook for 8-10 min on medium heat.
- 0.42hStep 2
Add 2 pounds boneless lamb, 1 tbsp ginger (minced), 1 tsp cardamom, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp turmeric, 2 tsp coriander, and 2 tsp garam masala stirring regularly for another 5-8 minutes. When the lamb looks properly integrated and starting to cook through move to the next step.
- 0.83hStep 3
Add 2 cups of water and the 1/2 cup tomato puree. Simmer medium0low heat for 45 minutes. Only add the yogurt (or sour cream) when you serve the dish warm.
Get what we use
Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.
- Get itGrazaSizzle — Extra Virgin Olive Oil
High-polyphenol, made for high-heat cooking. The default for searing and slathering.
First published at https://www.theturkeyleg.com/recipe/indian-lamb-curry/ · brought into the new pit by the Pit Master.