A rich, home-style lamb curry that’s slow-cooked for deep flavor. Use 500g lamb—bone-in for extra richness, or boneless if preferred.
Ingredients:
500g lamb (bone-in for depth of flavor, or boneless if preferred)
2 medium onions, sliced (or chopped if you prefer)
1-inch ginger, minced
3 garlic cloves, minced
2 green chilies, chopped
1.5 tbsp oil or ghee
½ tsp cumin seeds
3 black peppercorns
2 cloves
½-inch cinnamon stick
½ tsp turmeric
1 tsp salt (adjust to taste)
¼ cup chopped tomatoes
1 tsp butter
2 tbsp full-fat yogurt
300ml hot water (adjust for desired consistency)
½ tsp garam masala
Handful of fresh coriander, chopped
Method:
Heat the oil or ghee in a heavy-based pan over medium heat. Once hot, add cumin seeds, black peppercorns, cloves, and cinnamon. Fry for 30 seconds until fragrant.
Add the sliced onions and cook, stirring occasionally, for 12-15 minutes until they turn golden brown. If they start to stick, add a splash of water to prevent burning while maintaining caramelization.
Stir in the minced ginger, garlic, and chopped chilies. Cook for 5 minutes, stirring frequently, until the raw smell disappears.
Add turmeric, salt, and chopped tomatoes. Stir well and cook on low heat for 7-10 minutes, stirring occasionally. As the tomatoes soften, mash them with the back of a spoon to help them break down completely. The oil will begin to separate from the mixture, indicating the masala is ready.
Add the lamb and mix well, coating it in the masala. Increase the heat slightly and cook for 15 minutes, stirring occasionally, until the meat is browned and has absorbed the spices.
Lower the heat and add yogurt and butter. Stir continuously for a minute to prevent the yogurt from splitting. Cook for another 10 minutes to let the flavors meld.
Pour in hot water (around 300ml, or as needed for desired consistency). Cover the pan with a lid, lower the heat, and let it simmer gently. The lamb will take 1 to 1.5 hours to become tender. Stir occasionally, adding more water if needed.
Finish with garam masala and fresh coriander. Stir through just before serving for extra aroma and freshness.
Serve hot with basmati rice, naan, or roti.
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