Transport your taste buds to the vibrant streets of India with this authentic slow-cooked Masala Lamb Curry recipe. Rich, aromatic, and incredibly tender, this dish is a testament to the magic of slow cooking and the power of carefully balanced spices. Forget rushed weeknight meals; this recipe is an investment in flavour, a journey that rewards patience with an unforgettable culinary experience. The depth of flavour developed over hours of gentle simmering is unparalleled, creating a curry that’s both intensely satisfying and surprisingly easy to make.
This recipe unlocks the secrets to achieving that perfect balance of spice and sweetness, resulting in a lamb curry that's both comforting and exciting. We’ll guide you through each step, from expertly preparing the aromatic spice blend to achieving the ideal tenderness in your lamb. Ready to embark on this delicious culinary adventure? Let's dive into the detailed, step-by-step process.
Tools Needed
- Mixing bowl
- Pan (with lid)
- Refrigerator
Ingredients
- Lamb (bone-in)
- Chili powder
- Cumin powder
- Coriander powder
- Turmeric powder
- Garlic
- Ginger
- Salt
- Sunflower oil
- Red onion
- Chopped tomatoes: 3-4
- Fresh green chili: 4
- Fresh coriander
- Water: 1 cup
Step-by-Step Instructions
Step 1. Marinate the Lamb
- Cut the lamb into bite-sized pieces.
- In a mixing bowl, combine equal parts chili powder, cumin powder, coriander powder, and turmeric powder. Add roughly chopped garlic and ginger (equal parts), and salt. Mix well with your hands.
- Add sunflower oil to the lamb mixture and toss until well coated. Refrigerate for at least 2 hours, or preferably overnight.
Step 2. Brown and Initial Cook
- In a pan (preferably one with a lid), heat a touch of oil. Add the marinated lamb and gently brown it on all sides. Cover and cook for about 10 minutes, stirring occasionally.
- Add about a cup of water to the lamb, cover, and cook for another 10 minutes.
Step 3. Add Aromatics and Simmer
- Add finely chopped red onions. Cover and cook until the onions are softened and nearly dissolved, approximately 5-7 minutes.
- Add chopped tomatoes. Cook until the tomatoes break down and are well incorporated, about 5-6 minutes.
- Add fresh green chili. Cover and simmer for about 15 minutes, or until the lamb is tender.
Step 4. Finish and Garnish
- Finish with freshly chopped coriander and stir to combine.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Don't trim all the fat off the lamb; it adds flavor.
- Using your hands to mix the spices and marinade is highly recommended for best results.
- If you prefer, use your favorite curry powder blend.
- Slow cooking is key for tender lamb.
- Finely chopping the onions and tomatoes ensures a smooth curry.
- Adjust the amount of green chili to your preference for spiciness.
Nutrition
- Calories: 600-700
- Fat: 40-50g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I use a different type of meat?
While lamb is traditional, you can substitute with beef, goat, or even chicken. Adjust cooking time accordingly; tougher meats need longer.
2. How can I make it spicier or milder?
For spicier curry, add more chili powder or fresh chilies. For milder, reduce the amount of chili powder or add a spoonful of yogurt or coconut milk.
3. Can I make this in a regular pot instead of a slow cooker?
Yes, but you'll need to adjust the cooking time significantly. Simmer on low heat for about 2-3 hours, or until the lamb is very tender.
This slow-cooked lamb curry is a testament to the rewarding nature of patient cooking, delivering a depth of flavor unmatched by quicker methods. Enjoy the fragrant aroma and rich, tender lamb that will transport you to the heart of India with every bite. Now that you've mastered this recipe, experiment with different spice combinations and vegetables to create your own unique variations!