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Indian Lamb Recipe

Indian Lamb Ingredients

  • Indian Lamb Recipe
    Indian Lamb Recipe

    4-5 lbs lamb cut into 1″ square cubes

  • 6 tbsp oil
  • 1 med onion chopped coarsely
  • 1 whole bulb garlic (approx 15 cloves) minced
  • 3 tsp salt (more if desired, but start with this)
  • 3 tsp tumeric powder (yellow curry powder)
  • 6 tsp masala powder (allspice)
  • 1 bunch cilantro
  • fresh chilies (start with little bit, add to desired heat)
  • 3 med potatoes, peeled and quartered
  • the leaves from 1 stem of curry leaves (optional)
  • 4 cups water

How to make Indian Lamb

  • In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.
  • Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.
  • Add the Masala powder and salt and mix. Cook covered for about 5 mins.
  • Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.
  • Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.
  • If needed, cook longer until the desired result.
  • Garnish with cilantro, serve over rice (basmati is best) and that’s it.
  • This is the basic recipe, and measurements are also approximate, if the sauce thickens too fast during cooking then add water till the desired result.
  • The sauce, when it’s finished should be the same thickness as pancake batter, or clam chowder.
  • Indian Lamb is ready to serve.

45-50 minutes to make

Serves 34

Indian lamb cutlets Recipe

Indian lamb cutlets Ingredients:

Indian lamb cutlets Recipe
Indian lamb cutlets Recipe
  • 11?2 teaspoons cumin seeds
  • 11?2 teaspoons coriander seeds
  • seeds from 6 green cardamom pods
  • 3cm piece cinnamon stick
  • 4 cloves
  • 3 cloves garlic
  • 5cm piece ginger, peeled and chopped
  • 1?2-1 teaspoon red chilli powder
  • 1 cup (250g) natural yoghurt
  • 16 small lamb cutlets (around 750g)

How to make Indian lamb cutlets:

  • Heat a frying pan over a medium heat and dry-fry the seeds, cinnamon and cloves for 1 minute until fragrant. Cool. Grind to a powder in a spice blender or mortar and pestle. Add the garlic, ginger and chilli powder and grind to a paste. Transfer to a bowl and combine with the yoghurt.
  • Place the cutlets in a non-metal dish and pour the yoghurt masala over. Stir to coat the lamb well.
  • Cover and leave to marinate for 2 hours at room temperature or up to 24 hours in the refrigerator.
  • Heat the grill or barbecue to very hot then cook the cutlets for 2 minutes each side until browned.