Ingredients • For the Marinade: o 1 kg bone-in lamb o 1 tbsp salt o 1 tbsp garam masala o 1 tsp crushed black peppercorns o 1 tsp turmeric o 1 tbsp chili powder o 2 tbsp Kashmiri red chili powder (for color and gentle heat) o 2 tbsp each of ginger & garlic paste o 1 cup desiccated coconut o 1 cup crushed fried onions o 3 tbsp yogurt (to tenderize the meat) o ¼ cup oil • For Cooking: o ¼ cup oil o 1 tbsp ghee o 2 cups water • Final Touches: o 3 tbsp tomato purée o 2 tbsp kasuri methi (crushed) o 3-4 large green chilies (whole or slit) o Generous handful of fresh coriander
Method 1. Marinate the Lamb: o In a large bowl, mix the lamb with salt, garam masala, black pepper, turmeric, chili powders, garlic-ginger paste, coconut, fried onions, yogurt, and oil. o Massage everything in well, ensuring the meat is fully coated in this fragrant spice mix. o If you can, let it rest in the fridge for at least an hour—it makes a world of difference! 2. Sear the Meat: o Heat ¼ cup oil and 1 tbsp ghee in a pan over medium heat. o Add the marinated lamb, making sure to scrape in every last bit of spice and yogurt. o Let it sear for 5 minutes, stirring occasionally to prevent sticking. o The key here is patience—a beautiful crust means deep, rich flavors. 3. Build the Curry Base: o Once the lamb is nicely seared, pour in 2 cups of water from the side of the pan—gently, so you don’t wash away the spices. o Give it a stir, bring it to a gentle boil, then cover and simmer on low heat for 90 minutes. o No extra frying, no unnecessary steps—just let time do the work. 4. Halfway Check-In: o At the 45-minute mark, check on your curry. o The oil will have started to rise, the aroma will be out of this world, but the meat will need more time—so we let it continue simmering. 5. Final Transformation: o After 90 minutes, the lamb is melt-in-your-mouth tender, the gravy is thick and glossy, and the color is deep and rich. o Stir in 3 tbsp tomato purée, cooking for a couple of minutes to add a natural sweetness and deepen the color even more. 6. Finishing Touches: o Crush 2 tbsp kasuri methi into the curry for a beautiful earthy aroma. o Add whole or slit green chilies for a fresh kick. o Scatter over a generous handful of coriander—because no good curry is complete without it.
HunterHB95
Classic lamb curry made with coconut, not too spicy
Ingredients • For the Marinade: o 1 kg bone-in lamb o 1 tbsp salt o 1 tbsp garam masala o 1 tsp crushed black peppercorns o 1 tsp turmeric o 1 tbsp chili powder o 2 tbsp Kashmiri red chili powder (for color and gentle heat) o 2 tbsp each of ginger & garlic paste o 1 cup desiccated coconut o 1 cup crushed fried onions o 3 tbsp yogurt (to tenderize the meat) o ¼ cup oil • For Cooking: o ¼ cup oil o 1 tbsp ghee o 2 cups water • Final Touches: o 3 tbsp tomato purée o 2 tbsp kasuri methi (crushed) o 3-4 large green chilies (whole or slit) o Generous handful of fresh coriander
Method 1. Marinate the Lamb: o In a large bowl, mix the lamb with salt, garam masala, black pepper, turmeric, chili powders, garlic-ginger paste, coconut, fried onions, yogurt, and oil. o Massage everything in well, ensuring the meat is fully coated in this fragrant spice mix. o If you can, let it rest in the fridge for at least an hour—it makes a world of difference! 2. Sear the Meat: o Heat ¼ cup oil and 1 tbsp ghee in a pan over medium heat. o Add the marinated lamb, making sure to scrape in every last bit of spice and yogurt. o Let it sear for 5 minutes, stirring occasionally to prevent sticking. o The key here is patience—a beautiful crust means deep, rich flavors. 3. Build the Curry Base: o Once the lamb is nicely seared, pour in 2 cups of water from the side of the pan—gently, so you don’t wash away the spices. o Give it a stir, bring it to a gentle boil, then cover and simmer on low heat for 90 minutes. o No extra frying, no unnecessary steps—just let time do the work. 4. Halfway Check-In: o At the 45-minute mark, check on your curry. o The oil will have started to rise, the aroma will be out of this world, but the meat will need more time—so we let it continue simmering. 5. Final Transformation: o After 90 minutes, the lamb is melt-in-your-mouth tender, the gravy is thick and glossy, and the color is deep and rich. o Stir in 3 tbsp tomato purée, cooking for a couple of minutes to add a natural sweetness and deepen the color even more. 6. Finishing Touches: o Crush 2 tbsp kasuri methi into the curry for a beautiful earthy aroma. o Add whole or slit green chilies for a fresh kick. o Scatter over a generous handful of coriander—because no good curry is complete without it.
2 Comments
Classic lamb curry made with coconut, not too spicy
Video recipe: https://youtu.be/-mQx4yVBkUY
Ingredients
• For the Marinade:
o 1 kg bone-in lamb
o 1 tbsp salt
o 1 tbsp garam masala
o 1 tsp crushed black peppercorns
o 1 tsp turmeric
o 1 tbsp chili powder
o 2 tbsp Kashmiri red chili powder (for color and gentle heat)
o 2 tbsp each of ginger & garlic paste
o 1 cup desiccated coconut
o 1 cup crushed fried onions
o 3 tbsp yogurt (to tenderize the meat)
o ¼ cup oil
• For Cooking:
o ¼ cup oil
o 1 tbsp ghee
o 2 cups water
• Final Touches:
o 3 tbsp tomato purée
o 2 tbsp kasuri methi (crushed)
o 3-4 large green chilies (whole or slit)
o Generous handful of fresh coriander
Method
1. Marinate the Lamb:
o In a large bowl, mix the lamb with salt, garam masala, black pepper, turmeric, chili powders, garlic-ginger paste, coconut, fried onions, yogurt, and oil.
o Massage everything in well, ensuring the meat is fully coated in this fragrant spice mix.
o If you can, let it rest in the fridge for at least an hour—it makes a world of difference!
2. Sear the Meat:
o Heat ¼ cup oil and 1 tbsp ghee in a pan over medium heat.
o Add the marinated lamb, making sure to scrape in every last bit of spice and yogurt.
o Let it sear for 5 minutes, stirring occasionally to prevent sticking.
o The key here is patience—a beautiful crust means deep, rich flavors.
3. Build the Curry Base:
o Once the lamb is nicely seared, pour in 2 cups of water from the side of the pan—gently, so you don’t wash away the spices.
o Give it a stir, bring it to a gentle boil, then cover and simmer on low heat for 90 minutes.
o No extra frying, no unnecessary steps—just let time do the work.
4. Halfway Check-In:
o At the 45-minute mark, check on your curry.
o The oil will have started to rise, the aroma will be out of this world, but the meat will need more time—so we let it continue simmering.
5. Final Transformation:
o After 90 minutes, the lamb is melt-in-your-mouth tender, the gravy is thick and glossy, and the color is deep and rich.
o Stir in 3 tbsp tomato purée, cooking for a couple of minutes to add a natural sweetness and deepen the color even more.
6. Finishing Touches:
o Crush 2 tbsp kasuri methi into the curry for a beautiful earthy aroma.
o Add whole or slit green chilies for a fresh kick.
o Scatter over a generous handful of coriander—because no good curry is complete without it.
Classic lamb curry made with coconut, not too spicy
Video recipe: https://youtu.be/-mQx4yVBkUY
Ingredients
• For the Marinade:
o 1 kg bone-in lamb
o 1 tbsp salt
o 1 tbsp garam masala
o 1 tsp crushed black peppercorns
o 1 tsp turmeric
o 1 tbsp chili powder
o 2 tbsp Kashmiri red chili powder (for color and gentle heat)
o 2 tbsp each of ginger & garlic paste
o 1 cup desiccated coconut
o 1 cup crushed fried onions
o 3 tbsp yogurt (to tenderize the meat)
o ¼ cup oil
• For Cooking:
o ¼ cup oil
o 1 tbsp ghee
o 2 cups water
• Final Touches:
o 3 tbsp tomato purée
o 2 tbsp kasuri methi (crushed)
o 3-4 large green chilies (whole or slit)
o Generous handful of fresh coriander
Method
1. Marinate the Lamb:
o In a large bowl, mix the lamb with salt, garam masala, black pepper, turmeric, chili powders, garlic-ginger paste, coconut, fried onions, yogurt, and oil.
o Massage everything in well, ensuring the meat is fully coated in this fragrant spice mix.
o If you can, let it rest in the fridge for at least an hour—it makes a world of difference!
2. Sear the Meat:
o Heat ¼ cup oil and 1 tbsp ghee in a pan over medium heat.
o Add the marinated lamb, making sure to scrape in every last bit of spice and yogurt.
o Let it sear for 5 minutes, stirring occasionally to prevent sticking.
o The key here is patience—a beautiful crust means deep, rich flavors.
3. Build the Curry Base:
o Once the lamb is nicely seared, pour in 2 cups of water from the side of the pan—gently, so you don’t wash away the spices.
o Give it a stir, bring it to a gentle boil, then cover and simmer on low heat for 90 minutes.
o No extra frying, no unnecessary steps—just let time do the work.
4. Halfway Check-In:
o At the 45-minute mark, check on your curry.
o The oil will have started to rise, the aroma will be out of this world, but the meat will need more time—so we let it continue simmering.
5. Final Transformation:
o After 90 minutes, the lamb is melt-in-your-mouth tender, the gravy is thick and glossy, and the color is deep and rich.
o Stir in 3 tbsp tomato purée, cooking for a couple of minutes to add a natural sweetness and deepen the color even more.
6. Finishing Touches:
o Crush 2 tbsp kasuri methi into the curry for a beautiful earthy aroma.
o Add whole or slit green chilies for a fresh kick.
o Scatter over a generous handful of coriander—because no good curry is complete without it.