Lamb Curry
Rich lamb curry with toasted cumin, coconut milk and curry leaves. Simmer 1-2.5 hrs for deep flavor. Tips on substitutions and thickening.
Minimum cooking time is one hour but I let mine cook for 2.5 hours to let all the flavors mature.
Submitted by: Kathleen from Riverdale, Georgia
Yield: 6
- Toast and grind whole cumin for brighter spice flavor, then make a spice paste with water and the other spices.
- Brown the lamb, sauté onions, add spice paste, potatoes, pearl onions, curry leaves, coconut milk and stock, then simmer at least 1 hour.
- For thicker gravy remove the lid for the last 30 minutes; recipe works with other meats and can be adapted for vegetarian versions.
Spices
Featured in this Recipe
Preparation Instructions:
Place cumin seeds in a dry, hot tagine base (large) or wok and heat until fragrant (about 5 minutes). Place seeds in a mortar and grind to a powder with the pestle. Place cumin in a small bowl along with the next ten ingredients. Stir well to mix the spices. Add enough water to make a paste. Set aside.
Heat oil and butter on high in the tagine base or wok. Brown meat on all sides. Remove and set aside.
Saute the sliced onions until translucent. Stir in the spice paste and cook for about three minutes. Replace the meat. Add the potatoes, pearl onions, curry leaves, coconut milk, and the chicken stock. Simmer covered for at least one hour. The longer it simmers, the more flavors come out. I let mine cook for 2.5 hours or so.
Serve over rice or couscous.
thespicehouse.com
More About This Recipe
This is great with any meat. For a thicker gravy, remove lid for last thirty minutes of cooking time.
If you enjoyed this recipe, check out more curry recipes here.
Frequently Asked Questions
How long should I cook this lamb curry?
Cook at a low simmer for at least 1 hour. For deeper flavor and more tender meat, simmer 2 to 2.5 hours as in the recipe. If you use a pressure cooker, cook under high pressure for about 25 to 35 minutes and then release pressure.
How can I thicken the gravy if it is too thin?
Remove the lid and simmer uncovered for the last 30 minutes to reduce liquid. You can also mash a few potatoes into the sauce, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until thickened, or add a tablespoon of tomato paste for body.
Can I use other meats or make a vegetarian version?
Yes. This spice mix works with beef, goat, chicken or lamb shanks. For a vegetarian version use hearty vegetables and legumes like eggplant, cauliflower and chickpeas. Reduce simmer time for vegetables so they do not overcook.
What can I substitute for curry leaves, dried lemon peel and saffron?
If you cannot find curry leaves, use a bay leaf plus a little lime zest for a similar aroma. Replace dried lemon peel with fresh lemon zest or a small piece of preserved lemon. Saffron has a unique flavor; you can omit it or use a pinch of turmeric for color, but the taste will differ.
Do I need a tagine, or can I use other cookware?
You can use a heavy-bottomed Dutch oven, large pot or a wok. A tagine adds an earthy aroma but is not required. For very long, low cooking use a slow cooker for 6 to 8 hours on low. For faster results use a pressure cooker.
How do I make the spice paste without a mortar and pestle?
Use a spice grinder, small food processor or blender to grind toasted cumin seeds and other spices. If short on time, you can substitute ground cumin, but toasting whole seeds first gives more flavor.
How can I reduce the heat if the curry is too spicy?
Cut or omit the cayenne. Add more coconut milk, a splash of cream, or a spoonful of sugar or honey to mellow heat. Acid from a little lemon juice can also balance heat.
How should I store and reheat leftovers?
Cool the curry to room temperature, refrigerate in a sealed container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove over low heat with a splash of stock or coconut milk to restore texture.
How long should I cook this lamb curry?
Cook at a low simmer for at least 1 hour. For deeper flavor and more tender meat, simmer 2 to 2.5 hours as in the recipe. If you use a pressure cooker, cook under high pressure for about 25 to 35 minutes and then release pressure.
How can I thicken the gravy if it is too thin?
Remove the lid and simmer uncovered for the last 30 minutes to reduce liquid. You can also mash a few potatoes into the sauce, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until thickened, or add a tablespoon of tomato paste for body.
Can I use other meats or make a vegetarian version?
Yes. This spice mix works with beef, goat, chicken or lamb shanks. For a vegetarian version use hearty vegetables and legumes like eggplant, cauliflower and chickpeas. Reduce simmer time for vegetables so they do not overcook.
What can I substitute for curry leaves, dried lemon peel and saffron?
If you cannot find curry leaves, use a bay leaf plus a little lime zest for a similar aroma. Replace dried lemon peel with fresh lemon zest or a small piece of preserved lemon. Saffron has a unique flavor; you can omit it or use a pinch of turmeric for color, but the taste will differ.
Do I need a tagine, or can I use other cookware?
You can use a heavy-bottomed Dutch oven, large pot or a wok. A tagine adds an earthy aroma but is not required. For very long, low cooking use a slow cooker for 6 to 8 hours on low. For faster results use a pressure cooker.
How do I make the spice paste without a mortar and pestle?
Use a spice grinder, small food processor or blender to grind toasted cumin seeds and other spices. If short on time, you can substitute ground cumin, but toasting whole seeds first gives more flavor.
How can I reduce the heat if the curry is too spicy?
Cut or omit the cayenne. Add more coconut milk, a splash of cream, or a spoonful of sugar or honey to mellow heat. Acid from a little lemon juice can also balance heat.
How should I store and reheat leftovers?
Cool the curry to room temperature, refrigerate in a sealed container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove over low heat with a splash of stock or coconut milk to restore texture.
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