Lamb Curry - North Indian Style

lamb curry - NOrth Indian Style

Made Easy Using “LAMB” Masala Pack 

North Indian lamb curry is simple yet delicious and easy to make. Just think about a beautiful cut of lamb, fresh vegetables, and aromatic spices filling the aromas in your very own kitchen. This is a hearty yet exotic dish that makes all your senses set up and take notice of aromas. One can make this recipe on the stovetop, slow cooker or the pressure cooker. Slow cooking the lamb is the key to tender lamb in this dish.

This recipe is NON-DAIRY AND SPICES HAVE NO ADDED GLUTEN.

NOTES: If you wish, you can replace oil with butter or ghee. No other substitutions are recommended. The LAMB Curry masala packs can be stored in the freezer up to 12 months to retain freshness. The leftover Lamb curry can be stored in the freezer for up to 3 months.

• PREP TIME: 15 min         

• COOK TIME: 1 hour 30 min       

•  TOTAL TIME: 1 hour 45 min         

• YIELD: 6 servings

USING “LAMB” MASALA PACK

• 1 kg boneless leg/shoulder of lamb meat or stew meat chunks cut into 1 ½ -inch pieces

• ½ cup cooking oil

• 2 tbsp fresh garlic, minced (mini chopper works great)

• 1 tbsp fresh ginger, minced           

• 2 cups onions, finely chopped (food processor works great) 

• 2 cups crushed/ pureed fresh tomatoes (canned tomatoes not recommended)

• 1 cup potatoes, peeled and cubed about 1”

• 4 cups hot water from tap, kettle or pot

• ¼ - 1 tsp cayenne/red chili powder or fresh green chiles (OPTIONAL) ¼ tsp for mild   ½ tsp medium 1 tsp for hot    

• 1 pk “LAMB” spice masala pack        

1. Heat the oil on a medium/high heat in a large heavy bottomed pot. Add garlic stirring continuously. Add onions and cook for 10-15 minutes until they’re caramelized and a deep shade of brown.

2. Reduce the heat to low, stir in the 1pk Lamb spice masala pack. Mix well while stirring continuously for about 30 seconds. You need to let spices cook to release their oils. Please make sure you stir constantly to ensure the spices don’t burn.

3. Add the fresh tomato puree and minced ginger. Increase the heat to medium and cook for about 10 minutes stirring often.

4. Add lamb mix well. Cover and cook for ½ hour stirring occasionally.

5. Add 4 cups of hot water and stir thoroughly, scraping down the sides for any caramelized masala residue. Put a lid on the pan, reduce heat to med/low and simmer for about 30 minutes stirring every 10 minutes.

6. Add potatoes and bring to boil, then reduce heat to med/low. Cover and cook for 8-10 minutes or until potatoes are cooked. (PLEASE MAKE SURE POTATOES ARE NOT OVERCOOKED)

7. Once the lamb has cooked, remove from heat. Whatever you choose, let it rest covered for a bit or serve hot with your favorite Indian side dishes.

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Serving Recommendations

Lamb curry is delicious served with steamed basmati rice, raita (yogurt), Indian cucumber salad or with your favorite Indian flatbread (roti/chapati, Ashi’s Rasoi NaanBread, puri, etc.)