Indian cuisine is a vibrant tapestry of flavors, colors, and aromas, renowned for its diverse range of spices and ingredients. From hearty vegetarian dishes like dal and paneer tikka to aromatic biryanis and tandoori specialties, Indian food offers a culinary adventure for every palate. Gathering around the dinner table as a child, the aroma of my mom’s curry wafting through the air was always the best feeling. With each spoonful of her flavorful curry, we were transported to a world of warmth and comfort. This was a dish that held a special place in my heart, not just because of its delicious taste, but because of the memories it evoked of cozy family dinners and shared laughter. As I grew older and far away from home, I found myself craving that familiar taste of home more and more. So, armed with my mom’s recipe and a heart full of memories, I set out to recreate her lamb curry for my family. Now, whenever I make my mom’s lamb curry for my own family, it’s like passing down a piece of our family history. And seeing the smiles on their faces as they savor each spoonful reminds me of the power of food to connect us to our past and create new memories for the future.
Why make this lamb curry?
Step-by-step: Lamb curry – stovetop
In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip – if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid. Then, add onions and saute until caramelized, almost brown – about 10 minutes (see video).Pro tip – depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize them.
Next, add the ginger and garlic – saute for another minute. Add the lamb pieces, and saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip – ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant. Next, add the yogurt. Combine it then add 1/2 cup of water. Season with salt, black pepper, and lemon juice. Bring to a boil on medium-high heat. Pro tip – stir the yogurt first in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
Continue to simmer on the stovetop on medium-low heat, stirring frequently until meat is cooked through and becomes fork-tender – about 1 to 1 ½ hour adding water if necessary.Pro tip – Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more. When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve it with rice, add a little water to make gravy. Garnish with fresh cilantro or parsley.
Frequently asked questions
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Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker. Instant pot – set the instant pot to manual. Saute then pressure cook on high for 25 minutes, then use manual release.
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