Lamb Curry

1. 1
   prep · ~20 min

   Marinate the lamb.

   In a bowl, combine lamb pieces with whisked yogurt, turmeric powder, and half the salt. Mix well, cover, and set aside for 20 minutes.

   TIPRoom-temperature lamb sears better; take it out of the fridge 30 minutes before cooking.
2. 2
   temper · ~1 min

   Bloom the whole spices.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add bay leaves, green cardamom, cinnamon stick, and cloves.

   3.Sauté for 30 seconds until fragrant and the spices start to sizzle.
3. 3
   saute · ~11 min

   Caramelize the onions.

   Add sliced onions to the pan and cook, stirring occasionally, until deeply golden brown. This takes about 10 to 12 minutes. Take your time here — the colour is where the flavour lives.

   TIPAdd a pinch of salt to the onions to help them release moisture and brown faster.
4. 4
   saute · ~9 min

   Build the masala base.

   1.Add ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.

   2.Stir in coriander powder and red chili powder. Cook for 30 seconds.

   3.Pour in the tomato puree. Cook, stirring frequently, until the oil separates from the masala, about 6 to 8 minutes.

   TIPIf the masala sticks, splash in a tablespoon of water and keep stirring.
5. 5
   saute · ~6 min

   Sear the marinated lamb.

   Add the marinated lamb pieces to the masala. Increase heat to high and sear for 5 to 6 minutes, turning the pieces until they are browned on all sides and well-coated with the masala.

   TIPDon't crowd the pan; if needed, sear the lamb in batches to get a good crust.
6. 6
   pressure cook · ~20 min

   Pressure cook until tender.

   1.Pour in 1 cup of water and add the remaining salt. Stir well.

   2.Close the pressure cooker lid and cook on high heat until the first whistle.

   3.Lower the heat and cook for 15 minutes (about 4 to 5 whistles).

   4.Turn off the heat and let the pressure release naturally.

   TIPNatural release is key for fork-tender lamb; don't rush it with a quick release.
7. 7
   simmer · ~5 min

   Simmer and finish the curry.

   1.Open the pressure cooker and check the lamb for tenderness. It should come off the bone easily.

   2.Return the pan to medium heat and simmer the gravy for 5 minutes until it reaches a thick, clinging consistency.

   3.Sprinkle garam masala over the top and stir gently.

   TIPIf the gravy looks too thin, simmer a few minutes longer with the lid off.
8. 8
   garnish

   Garnish with fresh coriander and serve hot.

   Transfer to a serving bowl, scatter chopped coriander leaves over the top, and serve alongside naan or steamed rice.

Cuisines we love