Indian Lamb Curry Ingredients:
This is the easiest recipe to make this curry and the following ingredients can be found easily in most Indian/local stores:
Lamb Meat Yogurt Onion Ginger + Garlic Paste Whole Spices: cinnamon, black cardamom, green cardamom, cloves, etc Powdered Spices: turmeric, red chili, garam masala, coriander, etc Fresh Cilantro
How to Make Indian Lamb Curry:
The process can be divided into two main categories: Marination: Marination time depends on you, the minimum I take to marinate any red meat is 2hrs as that helps the meat absorb juices and tenderize. And you can marinate for overnight if you have time in hand. The marination here is simply a mix of yogurt, powdered spices, and lamb pieces. Then they are refrigerated for sometimes (depending on you). Cooking the Meat: I love cooking lamb/mutton in a pressure cooker or you can even use an instant pot for the same. Start by cooking the onions + ginger+garlic paste along with spices. Then add the marinated meat and saute everything for 5 minutes. Add water and cover cook for 4-5 steam whistels. That’s it the meat is ready in 30 minutes.
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If Using a Pan/Pot: cover it using a lid/plate and let this cook on medium-low heat for q0 minutes or until mutton is tender. Once the lamb is cooked, transfer it to a serving bowl.
Lamb: I use a mix of chops, shank, and other pieces. Also, fresher meat will be tender and juicy to cook than frozen meat.
Cooking Utensil: I prefer cooking this in a ‘Pressure Cooker’ as it helps me braise the lamb/mutton, which helps tenderize the meat further.