The Perfect Comfort Food: Lamb Curry

Introduction :

There's something truly comforting about a warm and aromatic bowl of curry. One variety that stands out for its rich flavors and tender meat is lamb curry. This classic dish has been enjoyed by cultures around the world for centuries. From the fragrant spices to the succulent chunks of lamb, every bite of lamb curry is a delightful experience. In this blog post, we will explore the origins of lamb curry, discuss its key ingredients, and provide a simple yet delicious recipe that you can try at home.

Origins and Cultural Significance :

Lamb curry has a long and fascinating history that can be traced back to the Indian subcontinent. The use of lamb in curry recipes can be attributed to the abundant availability of this meat in the region. Over time, various culinary influences and regional variations have shaped the diverse range of lamb curry recipes we know today. From the spicy and aromatic Rogan Josh of Kashmir to the coconut-based curries of southern India, lamb curry has become an integral part of many cultural cuisines.

Key Ingredients and Flavours :

The key to a flavourful lamb curry lies in the careful selection and combination of spices and ingredients. While there are countless variations, some common ingredients include lamb, onions, garlic, ginger, tomatoes, yogurt, and a blend of aromatic spices. These spices often include cumin, coriander, turmeric, cinnamon, cardamom, cloves, and chili powder. The combination of these spices creates a symphony of flavours , ranging from mild and aromatic to spicy and bold.

Lamb Curry

Ingredients 

2-3 tbsp Oil, 2 tbsp Ghee, 2 Black cardamom, 2-4 Cloves, 8-10 Black peppercorns, Prepared Ginger Garlic Green Chilli paste, 5 medium size Onion, chopped, Salt to taste, 1 ½ tbsp Coriander powder, 

Marinated Mutton, 2-3 cups Water, Prepared Onion Tomato Masala, 

For Mutton Marination

800 gms Mutton, with bones, 1 ½ tsp Degi red chilli powder, 1 tsp Turmeric powder, Salt to taste, ½ cup Curd, beaten, 

 

For Onion Tomato Masala

1 tbsp Oil, ½ tsp Cumin seeds, 1 tsp Coriander seeds, 2 Bay leaf, 1 large Onion, chopped, 2 Green chillies, chopped, ½ tbsp Coriander powder, 1 tsp Degi red chilli powder, 2 small Tomatoes, chopped, Salt to taste, Little water, 1 tbsp tender Coriander stems, finely chopped, 

 

For Garnish

1 tsp Dry fenugreek leaves, crushed,Coriander sprig

Method

In a cooker, add oil, ghee once it’s hot, add black cardamom, cloves, black peppercorns and let it splutter well.

Add ginger garlic green chilli paste, onion and saute it well for 5 minutes.Add salt to taste and saute it until light brown in color. Add coriander powder and mix well.Add marinated mutton and mix it well. Add water and mix well.Cover it with a lid and cook on medium flame for 5-6 whistles.Let it cool at room temperature until pressure inside the cooker goes down naturally.Open the lid, add prepared onion tomato masala and mix it well.Just cover it with the lid without a whistle and cook on medium flame for 5-7 minutes .Transfer it into a serving bowl, garnish it with dry fenugreek leaves, ginger, coriander sprig.Serve hot with roti or steam rice.

 

For Onion Tomato Masala

In a shallow pan, add oil, once it’s hot, add cumin seeds, coriander seeds, bay leaf and let it splutter well.Add onion, green chillies and saute it well, add coriander powder, degi red chilli powder mix it well.Add tomatoes, salt to taste and saute well. add little water and let it cook on medium flame for 2-4 minutes.Add tender coriander stems and mix it well.