👩🍳 Instructions
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1
In a large bowl, combine lamb with yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well. Cover and refrigerate for at least 2 hours, or preferably overnight.
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2
Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Temper for 30 seconds until fragrant.
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3
Add finely chopped onions and green chilies. Sauté on medium-low heat for 15-20 minutes, stirring frequently, until deep golden brown and caramelized.
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4
Add remaining 1 tbsp ginger-garlic paste and cook for 2-3 minutes until raw smell disappears. Stir in coriander powder, cumin powder, remaining 1/2 tsp turmeric powder, remaining 1/2 tsp red chili powder, and black pepper powder. Cook for 1-2 minutes, stirring constantly, adding a splash of water if spices stick.
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5
Pour in crushed tomatoes or tomato purée. Cook, stirring occasionally, for 8-10 minutes until oil separates from the masala.
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6
Add the marinated lamb to the pot. Increase heat to medium-high and sear the lamb for 5-7 minutes, stirring occasionally, until lightly browned.
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7
Reduce heat to low. Add water or lamb stock, stir well, and bring to a gentle simmer. Cover tightly and cook for 1.5 to 2 hours, or until lamb is fork-tender, stirring every 30 minutes.
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8
Stir in garam masala and simmer, uncovered, for another 5 minutes. Taste and adjust salt and chili if needed. Garnish generously with fresh chopped cilantro.
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9
Serve hot with basmati rice, naan, or roti.
💡 Notes
For best results, marinate the lamb overnight. Properly caramelizing the onions is crucial for depth of flavor. Adjust chili powder and green chilies to your preferred spice level. This curry tastes even better the next day.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
