Embark on a culinary journey to the vibrant region of Southern India with our authentic lamb curry recipe. This dish bursts with a symphony of flavors, expertly combining aromatic spices and succulent lamb to create a hearty and comforting meal. Alongside the main recipe, we offer a collection of equally enticing dishes that capture the essence of Southern Indian cuisine. Indulge in our flavorful chicken chettinad, a delectable dish featuring tender chicken marinated in a rich blend of spices and coconut milk. For a vegetarian delight, try our hearty sambar, a lentil-based stew brimming with tangy tamarind and aromatic spices. Enhance your culinary skills with our easy-to-follow instructions and delve into the vibrant world of Southern Indian cooking.
Here are our top 6 tried and tested recipes!
INDIAN LAMB CURRY
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 1h50m
Number Of Ingredients 24
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.
Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
LAMB CURRY
Steps:
- Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
- Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
- Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.
INDIAN LAMB CURRY WITH BASMATI RICE
This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
- Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
- Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 567 milligrams, Sugar 4 grams
EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
KERALA LAMB CURRY
This one is for lovers of curry, more specifically, those who crave south Indian cuisine. I ate this recently in India and thought I was in heaven. Don't be put off by the long list of ingredients. It is really very easy. However, please do not make substitutions if at all possible, as the taste just won't be the same. It is important to use fresh curry leaves, as in the dried form they are quite tasteless (I buy them fresh, then store them in the freezer). The coconut is optional, but I cannot imagine this dish without it, and unfortunately, dried coconut just won't do. Sometimes I buy frozen freshly grated coconut and store it in the freezer, otherwise you can buy a fresh coconut. You will notice ingredients for 'tempering'. Tempering is the final seasoning of your masterpiece. It involves heating a little oil to which a selection of small amounts of mustard seeds, cumin seeds, black gram dhal, curry leaves, asafetida or other spices, are added. The result is an undeniably Indian flavor and aroma. I like to use coconut oil when cooking south Indian cuisine, but any vegetable oil will suffice. Add less chili if you prefer your food not too hot! Adapted from a recipe by Madhur Jaffrey.
Provided by Daydream
Categories Curries
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas.
- Immediately remove from heat and place the spices in a clean coffee grinder, and when cooled slightly, grind to a fine powder, then set aside.
- If you choose not to grate the coconut, cut the thinly sliced coconut flesh into ¼-½ inch dice.
- Next, wipe out the skillet with a paper towel, return to medium heat, and add 1 tablespoon of vegetable oil.
- When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside.
- Heat 2-3 tablespoons vegetable oil in a large pan, preferably non-stick, over medium to high heat.
- Add 1 teaspoon mustard seeds, and stir a few seconds until they pop.
- Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned.
- Now add the meat and the roasted ground spice mixture, and stir well to coat the meat with the spices.
- Toss in the toasted coconut dice and ½ teaspoon of salt, and then add the vinegar and 2½-3 cups water.
- Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender.
- Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat.
- Finally, heat the remaining tablespoon oil in a small skillet over medium heat, and when hot, add the urad dhal (optional) and the mustard seeds.
- Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown.
- Add this shallot mixture to the meat, stir well, remove from heat and serve with rice.
Nutrition Facts : Calories 943.6, Fat 78.3, SaturatedFat 35.7, Cholesterol 183.7, Sodium 751.8, Carbohydrate 15.7, Fiber 5.6, Sugar 2.6, Protein 45.6
WEST INDIAN LAMB CURRY
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
Provided by Melissa Clark
Categories dinner, curries, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
- Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
- Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
- Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
- Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use high-quality lamb: Opt for lamb shoulder or leg for a tender and flavorful curry.
- Marinate the lamb: Marinating the lamb in yogurt, spices, and herbs helps infuse it with flavor and tenderize it.
- Cook the lamb slowly: Allow the lamb to cook slowly over medium-low heat to ensure it becomes fall-off-the-bone tender.
- Use a variety of spices: Southern Indian lamb curry typically includes a blend of spices such as cumin, coriander, turmeric, chili powder, and garam masala. Adjust the amount of each spice to suit your taste preferences.
- Don't skimp on the coconut milk: Coconut milk adds a rich, creamy texture and a subtle sweetness to the curry. Use full-fat coconut milk for the best results.
- Garnish with fresh herbs: Before serving, garnish the curry with fresh cilantro, mint, or basil for an extra burst of flavor and color.
Conclusion:
Southern Indian lamb curry is a delicious and flavorful dish that is sure to impress your taste buds. With its tender lamb, aromatic spices, and creamy coconut milk, this curry is a perfect meal for any occasion. Whether you are a seasoned cook or a beginner, this recipe provides all the necessary steps to create a restaurant-quality lamb curry in the comfort of your own home. So, gather your ingredients, put on your apron, and embark on a culinary journey to Southern India with this tantalizing lamb curry recipe.
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