North Indian Lamb Curry Recipe
Traditional and authentic Indian Lamb Curry Recipe prepared with homemade curry masala powder and yogurt on slow heat at the stovetop. Tender and Juicy leg-cut lamb with thickened curry is best to serve with naan or rice at dinner or lunch.
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Servings: 4 Persons
Calories: 390kcal
Ingredients
Curry Masala Ingredients
- 500 g Lamb/Mutton
- 2 tablespoon Oil
- 1 cup Chopped Onion
- 1 teaspoon Ginger Garlic Paste
- 2.5 teaspoon Curry Powder
- 1 tablespoon Yogurt
- 1 teaspoon Salt
- 1 cup Water
Curry Powder Ingredients
- 2 teaspoon Cayenne Pepper
- 2 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Garlic Powder
- ⅓ teaspoon Ginger Powder
- 1 teaspoon Black Pepper Powder
- ½ teaspoon Turmeric Powder
- ⅓ teaspoon Mango Powder optional
- 2 teaspoon Garam Masala
- 1 teaspoon Red Chili Powder
- ½ teaspoon Salt
Instructions
Preparation of Curry Powder
- In a bowl, add Cayenne Pepper, Coriander Powder, Garlic Powder, Ginger Powder, Black Pepper Powder, Cumin Powder, Turmeric Powder, Mango Powder, Garam Masala Powder, Red Chili Powder, and Salt.
- Mix well to combine all the spices.
Preparation of Lamb Curry (Stovetop)
- In a heating pan, add oil and chopped onions. Fry the onion until it starts to get pink.
- As the onions become aromatic and fried then add ginger garlic paste and give it a good mix.
- Now add lamb and cook on high heat until it evenly starts to change color.
- Once the lamb changed the color and stops releasing water then add homemade curry powder and cook on high heat.
- Keep stirring when cooking curry powder and meat together until it starts to seperate oil in pan.
- Now add yogurt and mix well using spoon to form a curry paste.
- As the yogurt mixed with curry and forms a one tone paste then add water and mix well.
- Cover and cook for about 35 minutes on slow heat to tender the meat.
- After 35 minutes, check the meat and water level in curry.
- When the oil appears at the top of the curry then time to turnoff stovetop and dishout.
- Lamb curry is ready to serve.
How to Cook Indian Lamb Curry in Instant Pot
- Start the instant pot in Sauté mode and let it heat.
- Add onions, ginger and garlic paste. Sauté for 2 minutes until the onions start to change color. Add lamb and cook for 4 to 5 minutes until the lamb changes color and stops releasing water.
- Now add homemade curry masala powder and cook for 2 minutes to get rid with spice rawness. Add yogurt and mix well to make one tone curry texture. Add the water and give it a good mix.
- Press cancel and close the lid with the vent in a sealing position. Start the instant pot in Manual or Pressure cook mode on high pressure for 30 minutes. When the instant pot beeps, quickly release the pressure manually and open the lid.
- Check the curry consistency, or let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened.
- After that, dish out and serve!
Video
Notes
- Lamb is delicate and easily tender while cooking. If you are using mutton pieces then give it a little more time to tender the meat.
- Curry powder overall creates the taste of all spices so you don't need to add any other spice.
- Don't make the curry water. If you feel there is much water after tendering meat then cook to evaporate water on high heat.
- Curry consistency needs to be thick and runny in texture.
- Use the meat with bones as it's healthy and makes a perfect taste with bone marrow.
- I prefer to use homemade garam masala in curry powder as it makes a big difference in curry taste.
- Raw lamb is little salt in flavor so monitor the salt requirements.
Nutrition
Serving: 100g | Calories: 390kcal