
Lorna’s Lamb Curry recipe makes for a flavourful Punjabi Lamb Curry – locally sourced free-range lamb slow-cooked with whole spices and fresh ginger, garlic, onions & tomatoes.
Prep time: 20 Mins
Cook time: 60 Mins
Effort: Medium
Yield: Serves 4
Ingredients
- 1kg lamb – leg or shoulder (bones are optional but they add more flavour)
- 3 large onions - finely chopped
- 3 tablespoons fresh garlic – finely chopped
- 3 tablespoons fresh ginger – finely chopped
- 2 teaspoons cumin seeds (Jeera)
- 1 teaspoon onion seeds (black) also known as Nigella seed (Kalonji)
- 1 teaspoon mustard seeds (optional)
- 4 tablespoons cooking oil (vegetable oil or olive oil)
- 2 teaspoons turmeric powder (Haldi)
- 2 teaspoons salt (add more or less to taste)
- 2-3 teaspoons chillies – finely chopped (add more or less to taste)
- 1 tin plum tomatoes – chopped
- 2 teaspoons garam masala
- 2 tablespoons fresh coriander to garnish
Method
- Heat oil in a pan, add cumin seeds, onion seeds & mustard seeds – allow seeds to darken &‘pop’.
- Add garlic & ginger – fry until slightly golden brown.
- Add onion & stir. Add ½ cup water & cover pan for 8 to 10 minutes to allow onions to soften then uncover the pan and fry until golden brown.
- Add salt, turmeric and chillies and fry for 2 to 3 minutes until all ingredients are mixed together.
- Add tomatoes and cover the pan for 10 to 15 minutes on a low-medium heat. This simmering allows all the flavours to come together and intensify. Next, uncover the pan and cook on full heat for a further 5 minutes until the oil runs free from the masala mixture.
- Add the lamb and cook on full heat for 3-4 minutes until all the lamb is coated in the masala sauce. Cover the pan and cook on a low-medium heat for a further 25-30 minutes. Add ½ cup water midway to prevent the masala sauce from becoming too dry.
- Add Garam masala & taste. Adjust seasoning if required.
- Garnish with coriander and serve with Basmati rice or Indian breads.