| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 4 to 5 servings |
Ingredients
- 2 pounds lamb front leg
- 3 tablespoons yogurt
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1/2 lemon, squeezed
- 1 cup mustard oil
- 10 cloves
- 6 green cardamom pods
- 2 black cardamom pods
- 4 cinnamon sticks
- 3 bay leaves
- 3 tablespoons ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons asafetida
- Salt (to taste)
- 4 teaspoons Kashmiri red chile powder
- 2 teaspoons fennel powder
- 2 teaspoons garam masala
- 1 teaspoon ginger powder
- 1 teaspoon ground turmeric
- 2 cups yogurt, whisked
- 1/2 teaspoon dried fenugreek leaves
- Fresh cilantro, for garnish
- Serving suggestions: basmati rice, chapati or naan
Instructions
- For the lamb preparation: Chop lamb into bite-size pieces. In a bowl, combine lamb, yogurt, salt, turmeric and lemon juice and mix together. Allow to sit for 15 minutes. Rinse the lamb with water to draw out impurities and any gamey odors.
- For the curry: Heat a large saucepan over medium-high heat. Add the mustard oil and allow it to smoke. Reduce the heat to medium-low and add the cloves, cardamom pods, cinnamon sticks and bay leaves. Spoon in the ginger paste and garlic paste and saute until slightly browned, about a few minutes.
- Toss in the lamb pieces and saute until the lamb begins to shrink and develop a nice shine, 10 to 15 minutes. Add the asafetida and salt and saute for 1 minute.
- In another bowl, mix together 1/2 cup water with the chile powder, fennel powder, garam masala, ginger powder and turmeric. Add this mixture to the saucepan. Saute until you see the oil bubbling up, 3 to 4 minutes. Add the yogurt and stir well for about 2 minutes. Add 2 to 3 cups water.
- Cover the pan and simmer on medium-low heat until the lamb is tender, 30 to 40 minutes. Turn off the heat and add the fenugreek leaves. Allow it to settle down, covered, for about 20 minutes.
- When ready to serve, spoon the curry out into bowls. Garnish with the cilantro and serve with a side of basmati rice, chapati or naan.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 1741 |
| Total Fat | 174 g |
| Saturated Fat | 72 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 154 mg |
| Sodium | 895 mg |
Reviews
I would like to try this recipe but I have a question… in Step 1, after “marinating” the lamb, it says to rinse the lamb in water to “draw out impurities and gamey odors.” What impurities? All the marinade off? I’ve had lamb before (chops and ground) but never the “lamb front leg” (would have to order it from the butcher). There seems to be a difference in smell/taste in American raised lamb (mild) than the New Zealand/Australian lamb. If it’s “American raised” would I still have to rinse the lamb? Thanks!
Excellent! Definitely a challenge to make even for experienced cooks. But worth it!
Somewhat perfect for the lamb but not sure for the other ingredients.