As a child, the aroma of my mom’s cooking filled our home, mainly when she used the pressure cooker to prepare meat dishes. The hiss of steam escaping from the cooker was like a familiar lullaby, promising a delicious meal to come. Mom had perfected the art of using the pressure cooker to transform tough cuts of meat into melt-in-your-mouth tenderness. However, I discovered my own preferred method of cooking: the slow cooker. There was something magical about the slow, gentle, simmering process that brought out flavors and textures in a way that resonated with me. And so, I adapted my mom’s recipes, using the same ingredients but employing my trusty slow cooker instead. The anticipation of waking up to the rich, savory aroma of simmering stew was almost as satisfying as the meal itself. I may have put my own twist on my mom’s classic recipe, but the essence of her cooking still lingered, bringing warmth and comfort to every bite. In that moment, I realized that while my cooking style may have evolved, the love and appreciation for good food that my mom instilled in me would always remain unchanged.
Why make this curry
If you look at the recipe, you will see every addition of ingredients requires a few minutes of sautéing, caramelizing, and cooking. Give it time, don’t rush and you will be amazed!! The few important things to remember about making a simple Indian curry like this is that it really all depends on the brand of curry powder and garam masala you use. There are no good or bad brands, but rather every brand uses a different blend of spices. So, experiment with the one that you like most. Or make your own. I bet you may even have the spices in your pantry. I’m using the slow-cooker today, but you can certainly make this on the stovetop and I will give the instructions below. And, you can also make this in the pressure cooker or instant pot if you don’t have time to slow-cook. (details below)
Ingredients and substitutes
Lamb – I prefer to use a lamb shoulder or leg for slow cooking. The meat does take longer to cook, but it comes out tender and juicy. Onions – When making things in the slow-cooker, I prefer shallots because they cook down nicely. Or, I prefer to use sautéed onions. Ginger and garlic – Indian food is all about fresh flavors, so yes, please use fresh ginger and garlic. Coconut milk– Coconut adds richness to the lamb. If you do not want to use coconut milk, you can also use Greek yogurt similar to my lamb masala. Curry powder – Of course, I’m using my homemade curry powder. And yet, you can use store-bought as well. Garam Masala – Again, I am using my homemade garam masala, but you can use store-bought just as well.
Step-by-step: Lamb Curry Recipe
Slow cooker
Cut the lamb into 2 to 3-inch cubes. Add all ingredients into the slow cooker and combine well.Pro tip – I start with the oil, shallots, ginger, and garlic – combine well. Then, add the curry powder, cayenne, salt, and pepper. Followed by adding the coconut milk, lemon juice, and water- combine well.
Set the slow cooker on low for 6 to 8 hours OR on high for 4 hours. until the meat is fork-tender. Taste and adjust seasoning. Garnish with cilantro.Pro tip – if possible cook on low for 8 hours, I think the results are amazing.
Stovetop
In a Dutch oven or heavy bottom skillet, add the oil, and saute the onions until translucent.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. Add the garlic and ginger and saute a minute more. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pinkPro tip – sauteing on medium-high heat will sear the meat keeping the juices inside. Next, add the curry powder, garam masala, and lemon juice. Season with salt and pepper. Add the coconut milk and water or stock. Cover the pot and simmer on low for 1 1/2 to 2 hours until the meat is fork-tender. Stir occasionally to prevent it from sticking at the bottom. Also, if necessary add 1/4 to 1/2 cup of water at a time to ensure it has enough liquid to cook.Pro tip – if you use a Dutch oven it helps keep moisture inside the pot and you won’t need to add more water. Other pots may have more evaporation When done taste and adjust the seasoning and consistency. If necessary add more water or turn the heat up to evaporate excess moisture.Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy. Garnish with fresh cilantro or parsley
Tips for success
Use lamb cuts such as lamb shoulder, leg of lamb, or stew meat when making curry. Today, I am using boneless but lamb with bones is ideal for making curry as the marrow in the bones adds more flavor. Cut the lamb into small pieces about 2 to 3-inches each. Large pieces will take longer to cook Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don’t make haste. If you use a Dutch oven you will not need any extra cooking liquid. For other pans, you may need to add ¼ to ½ cup of water every time you stir to prevent burning See the ingredients and substitutes above if you don’t have the spices. Pressure cooking– Instead of using a dutch oven, saute in the stovetop pressure cooker or instant pot. Once you have sauteed all the ingredients. 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.
Troubleshooting
My curry does not have a red color? The spices used gives the curry its color. In this case, my rich curry powder and cayennes give this curry its rich color. The curry powder you use will decide the color of your curry. My lamb is over-cooked – You want to cook the lamb curry recipe until it’s just fork-tender. Otherwise, it will break apart and you won’t have pieces of lamb just pulled lamb meat in the recipe. I suggest you check at 4 hours on low and 5 hours on high. Turn the heat off and keep warm. My curry is too oily – The fat on the meat will be rendered during the process of slow cooking. This fat will float above the curry. You can remove it if yo you want. Alternatively, you can remove as much fat from the meat before cooking. Having said that, you do want some fat for flavor.
Frequently asked questions
Creative ways to serve or use leftover lamb curry
Traditional style: Conventionally serve lamb curry with steamed basmati rice or fragrant saffron rice. Garnish with fresh coriander leaves (cilantro) and serve with warm naan bread or roti on the side. This classic combination allows you to savor the rich flavors of the dish. Lamb Tacos: Put a twist on your lamb curry by serving it in taco shells or soft tortillas. Fill each taco with a generous amount of lamb, and top it with some crunchy lettuce, diced tomatoes, sliced onions, and a dollop of cooling yogurt or raita. This fusion of Indian and Mexican flavors can be a delightful surprise. Lamb pizza: Turn your lamb into a unique pizza topping. Skip the tomato sauce on a pizza crust and add a generous amount of lamb curry as the base. Sprinkle some grated cheese (such as mozzarella or feta), sliced onions, and bell peppers. Bake until the crust is crispy and the cheese melts. This fusion pizza will satisfy your cravings for both Indian and Italian cuisine. Lamb sliders: Create delicious sliders by placing a spoonful of lamb curry on tiny buns or slider rolls. Top with caramelized onions, sliced cucumbers, and a mint chutney or yogurt dollop. Serve these bite-sized delights as appetizers or party snacks. Lamb bowls: Build flavorful bowls by layering lamb over a base of cooked quinoa, couscous, or rice. Add a variety of toppings such as diced tomatoes, cucumber slices, shredded lettuce, chopped mint, and a drizzle of yogurt or tahini sauce. These bowls make for a wholesome and satisfying meal. Lamb Pies: Create individual-sized lamb rogan josh pies by filling small pastry cases or puff pastry cups with the lamb. Bake them until the pastry is golden and crisp. These savory pies can be served as appetizers or a main course with a side salad.
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