Rajasthani Lamb Curry
Rajasthani Lamb Curry
Try this quick and easy Indian lamb curry recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 25 minutes
  • Yield 4 servings
  • For the Yoghurt mixture:
  • 225 grams plain yoghurt whisked until smooth
  • 1½ teaspoons roasted Cumin seeds
  • 2½ teaspoons ground Coriander
  • 2 teaspoons red Chilli powder
  • Salt to season
  • 3 tablespoons of Ghee or vegetable oil
  • 6-8 Cloves
  • 3 pieces each and soaked in very warm water for half and hour)
  • 6 green Cardamom pods
  • 3 black Cardamom pods
  • 2 Bay leaves
  • 2 large Onions thinly sliced
  • 4 tablespoons Garlic/Ginger paste
  • 1 kilogram Lamb/Mutton cut into 4cm (&frac112; inch) cubes preferably with bones
  • 550 millilitres water/ Lamb stock
  • 1 tablespoon of Tomato puree diluted with 2 tablespoons water
  • 2 tablespoons of chopped Coriander
  • Juice of 1 Lemon
  • Salt to season
  • For Tempering
  • 2 tablespoons of Ghee or vegetable oil
  • 6-8 dried bulb Chillies soaked in warm water for half an hour then drained
  1. First combine together all the ingredients for the yoghurt mixture and set aside
  2. Using a large heavy-bottomed pan, heat 3 tablespoons of the ghee/oil over a medium -high heat until hot
  3. Add the cloves, green and black cardamom pods, bayleaves and approximately 4 of the soaked dried chillies. Once they begin to crackle and change colour add the onions along with the garlic ginger paste. Continue to saute until the mixture turns a pale almond brown
  4. Now add the meat and cook, stirring continuously over a high heat for approximately 5 minutes, then add the rest of the soaked dried chillies. Continue to cook for a further 10 minutes or so, or until all the liquid has evaporated and the meat starts to brown
  5. Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely
  6. Pour in the lamb stock/water along with the tomato puree.Bring to the boil, cover and simmer for approximately 30-40 minutes until tender
  7. Once the meat is done, remove from the heat and keep warm
  8. Using a small frying pan, heat up the ghee/oil until very hot, add the bulb red chillies, and as soon they change colour, pour onto the lamb
  9. Finally add the lemon juice and the chopped coriander and adjust seasoning

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