Ingredients
– 2.2 lbs (1 kg) bone-in lamb (shoulder or leg, cut into 1½ inch pieces) for tender, flavorful protein
– ¼ cup plain yogurt (or lemon juice/vinegar as a substitute) to tenderize and add acidity
– 2 to 3 teaspoons Kashmiri red chili powder (adjust to taste) for heat and color
– ½ teaspoon turmeric for subtle bitterness and health benefits
– 2 to 3 teaspoons garam masala (or meat/biryani masala) for aromatic depth
– ¾ to 1 teaspoon cumin powder for earthiness
– 1 tablespoon coriander powder for citrusy notes
– 2 teaspoons salt (adjust as needed) for seasoning
– 1 tablespoon ginger garlic paste (half of the total 2 tablespoons) for warmth and zest; note that the full amount is 2 tablespoons, with half used in marinade
– ½ tablespoon kasuri methi (optional) for a hint of dried fenugreek leaves
– Half the ground spice mix (as per the recipe, this includes portions of the above spices) to layer flavors
– 1 to 2 tablespoons oil or ghee for sautéing
– 1 bay leaf for added aroma
– 6 green cardamoms for spicy warmth
– 3-inch cinnamon piece for sweet undertones
– 2 black cardamoms (optional) for deeper flavor
– 1 to 2 star anise (optional) for licorice notes
– 4 tablespoons chopped fresh mint leaves for freshness
– 4 to 5 cups hot water (half used initially) to create the sauce
– 2 cups finely chopped onions for sweetness and base
– 1 to 2 slit and deseeded green chilies (optional) for extra heat
– Remaining 1 tablespoon ginger garlic paste for the masala
– 1½ cups tomatoes (chopped, pureed, or bottled like passata) for the curry base
– ¼ cup chopped coriander leaves (optional) for garnish
– 4 to 5 tablespoons oil or ghee (remaining amount) for the masala
Instructions
1-Marinate the lamb: Combine 2.2 lbs (1 kg) bone-in lamb with ¼ cup plain yogurt, half the spices (including 2 to 3 teaspoons Kashmiri red chili powder, ½ teaspoon turmeric, etc.), 1 tablespoon ginger garlic paste, 2 teaspoons salt, and ½ tablespoon kasuri methi. Let it rest at room temperature for 1 hour or refrigerate overnight.
2-Heat 1 to 2 tablespoons oil or ghee in a heavy-bottom pan and add whole spices: 1 bay leaf, 6 green cardamoms, a 3-inch cinnamon piece, 2 black cardamoms (if using), and 1 to 2 star anise.
3-Add 4 tablespoons chopped fresh mint leaves and the marinated lamb, then braise for 8 to 10 minutes over medium heat.
4-Add half of 4 to 5 cups hot water, cover, and simmer on low to medium heat for 1 hour, stirring every 15 minutes and adding water if needed.
5-In a separate pan, heat the remaining 4 to 5 tablespoons oil or ghee. Sauté 2 cups finely chopped onions and 1 to 2 slit green chilies until golden, about 15 to 20 minutes.
6-Add the remaining 1 tablespoon ginger garlic paste and cook for 1 to 2 minutes, then stir in the rest of the ground spices and 1½ cups tomatoes. Cook until the raw tomato flavor disappears.
7-After the lamb has simmered for 1 hour, add the onion-tomato masala, mix well, cover, and cook for another 50 minutes on low heat until tender. Stir every 5 to 7 minutes and adjust water as needed.
8-Before serving, check seasoning and add more salt, garam masala, kasuri methi, or pepper if desired. Garnish with ¼ cup chopped coriander leaves and let it rest for 2 to 3 hours for full flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use bone-in lamb cuts for better flavor and texture.
🧅 Maintain oil or ghee quantity while sautéing onions for richness.
⏳ Allow the curry to rest for a few hours to fully develop flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course, Dinner
- Method: Marinating, Braising, Sautéing, Simmering
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg