Lamb curry is a perfect comfort food! This recipe is easy to follow and has been adapted to optimize flavor and the richness of a tender slow-cooked lamb curry in under 30 minutes. The key is toasting the spices. It’s served with a fragrant green chutney and fluffy basmati rice — it’s simple yet hearty and delicious.
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon whole black peppercorns
- 1 tablespoon red chile powder
- 2 teaspoons garam masala
- 1 1/2 teaspoons curry powder
- 1 teaspoon fenugreek
- 1/2 teaspoon ground cayenne
- 1/2 teaspoon ground turmeric
- 3/4 cup whole milk yogurt
- 2 tablespoons plus 1/4 cup water, plus more to cover
- 2 pounds boneless lamb shoulder, diced into 1-inch pieces
- 1 1/2 teaspoons kosher salt, plus more to taste
- 8 cloves garlic
- 1-inch piece ginger, peeled
- 3 green cardamom pods
- 2 bay leaves
- 2 cinnamon sticks
- 2 teaspoons whole cloves
- 2 tablespoons ghee
- 2 tablespoons canola oil
- 1 yellow onion, thinly sliced
- 1 Thai chile
- 1/2 cup canned diced tomatoes
- 1/4 cup tomato paste
- Freshly ground black pepper
- Juice of 1/2 lemon
- 1/2 cup cilantro leaves, chopped, for garnish
- 1/2 cup parsley leaves, chopped, for garnish
- 1 1/2 cups cilantro leaves
- 1/2 cup mint leaves
- 1 Thai chile
- 1 clove garlic
- 1-inch piece ginger, peeled
- 1 tablespoon roasted peanuts
- 1 teaspoon sugar
- 1/2 teaspoon chaat masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 3 tablespoons water
- Zest and juice of 1 lime
- 1 tablespoon canola oil
- 1 tablespoon cumin seeds
- 1 1/2 teaspoons mustard seeds
- 2 green cardamom pods
- 2 cups basmati rice
- 1 teaspoon kosher salt
- 3 cups water
Instructions
- For the spice mix: Preheat a small sauté pan over medium-high heat. Add the coriander seeds, cumin seeds and black peppercorns into the pan, dry, and toast until fragrant, for 2 to 3 minutes, being careful not to burn them. Transfer the toasted spices into a spice blender and grind into a powder, then pour into a small bowl and combine with the red chile powder, garam masala, curry powder, fenugreek, cayenne and ground turmeric.
- For the lamb curry: Whisk together the yogurt, water and the spice mix in a large bowl, making sure to get all of the lumps out of the yogurt. Add the lamb and kosher salt and toss to combine. Allow to marinate for 15 to 20 minutes.
- Combine the garlic, ginger and remaining 1/4 cup water into a blender and blend until smooth. Set aside.
- Place the cardamom pods, bay leaves, cinnamon sticks and cloves into a small piece of cheesecloth and tie with kitchen twine to make a bouquet garni.
- Preheat a large pressure cooker over medium-high heat with the ghee and canola oil. Add the onion and sauté until softened and lightly caramelized, 8 to 10 minutes, being careful not to burn the onions. Add in the marinated lamb and continue to sauté until the lamb begins to brown, 3 to 5 minutes, then add the bouquet garni, Thai chile, diced tomatoes, tomato paste and puréed garlic and ginger. Add in enough water to cover the meat. Bring to a boil, then cover and set the pressure cooker to high. Reduce the heat to medium-low and cook for 30 minutes once it comes to pressure. The curry shouldn’t be too saucy but you do not want the meat to be dry. Season the curry to taste with salt and pepper and discard the bouquet garni. Finish with the lemon juice and garnish with the cilantro and parsley.
- For the chutney: Blend the cilantro, mint leaves, Thai chile, garlic, ginger, peanuts, sugar, chaat masala, cumin, salt and water in a blender until well combined. Pour into a bowl and finish with the lime juice and zest.
- For the rice: Heat the canola oil in a saucepan over medium-high heat. Add the cumin seeds, mustard seeds and cardamom pods and sauté until fragrant, for 1 minute. Add in the rice and salt and sauté with the spices for another minute, then add the water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes, then turn off the heat and let sit for 5 minutes. Remove the cover and fluff with a fork.
- Serve the lamb curry with the rice and green chutney.
Reviews
Didn’t have a pressure cooker so used a Dutch-oven 1 hour and 30 mins at 350 and it turned out perfect. The lamb was super tender and flavorful, perfect with the basmati rice. The chutney did not turn out so well, so just garnished with herbs and a squeeze of lime. Definitely will be making again!