Best 8 Indian Lamb Curry With Basmati Rice Recipes

AUTHENTIC INDIAN LAMB CURRY RECIPE

Steps:

• First, marinate your lamb with the marinade ingredients and set to the side.
• Then seed, peel, and dice your tomatoes reserving the juice in a bowl. Whisk in the beef broth, tomato paste, and all spices (except the cardamom pods, cloves, and bay leaf). Set to the side.
• Put your Instant Pot onto the saute mode "normal". Once the pot is heated, add your ghee, onions, garlic, ginger, cardamom, cloves, and bay leaf. Saute for 2-3 minutes and then add your diced tomatoes and saute for another minute. Add your lamb and stir together all ingredients, then add your reserved sauce with the tomato juice, beef, broth, tomato paste, and spices.
• Turn off your Instant Pot and turn it onto the pressure cook setting on high for 20 minutes. Quick-release and turn off your instant pot. Let cool for a minute and then add in the Greek yogurt.
• If you are cooking this on the stove, you will follow all instructions exactly the same and simmer on very low heat for 60 minutes. Then let cool and add in your yogurt.
• If you are using a slow-cooker, add your lamb at the very bottom and top with the tomatoes, then onions, garlic, and ginger. Pour the sauce (reserved tomato juice, beef broth, tomato paste, and spices) over the top and add the cardamom, cloves, and bay leaf. Slow cook for 8 hours. Once finished let cool slightly and then add the yogurt. In the slow-cooker you can omit the ghee.

INDIAN LAMB CURRY

Steps:

• In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.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.
• Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
• Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
• Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
• Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
• Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
• When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.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.

LAMB AND CHICKPEA CURRY

Steps:

• Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
• Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

EASY INDIAN CURRIED LAMB

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

SOUTHERN INDIAN LAMB CURRY

Steps:

• Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
• Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

ROGAN JOSH (INDIAN LAMB CURRY)

Steps:

• Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
• Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
• Add the garlic and ginger, cook for another minute.
• Stir in the Spices, cook for 30 seconds.
• Mix in the tomato puree and salt, then add stock and mix.
• Add lamb, stir, bring to simmer.
• Place lid on and adjust heat to low or medium low so it's simmering gently.
• Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
• Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
• Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
• Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread

INDIAN LAMB CURRY

Steps:

• Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
• When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
• Stir in the ginger paste, garlic, chile pepper, and lamb.
• Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
• Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
• Add diced tomatoes, and cook for 5 minutes, stirring frequently.
• Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
• Lower heat.
• Whisk the yogurt with a fork; and add to the pot slowly.
• Then cook until meat is done to your liking and sauce is thickened.
• Garnish with cilantro leaves.
• Serve with steamed basmati rice, or hot Indian breads, such as Naan.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.