Indian lamb curry

Indian lamb curry

Preparation: 25 min | Cooking: 135 min


  • 1 C. cumin seeds
  • 10 cardamom seeds
  • 1 C. 1 tsp fennel seeds
  • 1 C. turmeric
  • 1 C. curry powder
  • 1 C. cayenne pepper
  • 1/4 cup vegetable oil
  • 1 thinly sliced ​​onion
  • 3 garlic cloves, finely chopped
  • 1 C. peeled and chopped fresh ginger
  • 1 kg (2 lb) leg of lamb, cut into 1.5 inch (4 cm) cubes
  • Salt and freshly ground pepper
  • 2 tomatoes, diced
  • 4 cups of water
  • 1 russet potato, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and cut into thick slices
  • 1 foot of celery, cut into thick slices
  • 2/3 cup fresh peas
  • 1/2 cup coconut milk
  • 2 cups of fresh spinach
  • Steamed basmati rice


  • Dry roast all the seeds over medium heat for 8 min. Let cool.
  • Using a mortar and pestle, reduce the seeds to a powder. Add the cayenne pepper, curry powder and turmeric. Heat half the olive oil over medium-high heat in a large pot.
  • Sauté onion 8 min. Or until slices are lightly browned. Add the garlic and ginger and sauté 2-3 min. Or until tender. Add the spices and leave for 2 min more. Transfer the mixture to a bowl. In the same pot, heat the remaining olive oil over high heat.
  • Season the lamb with salt and pepper. Brown the meat for 10 min, until all sides of the cubes have browned. Return the first mixture to the pot, add the tomatoes, then the water.
  • Bring to a low boil and simmer for 1 hour, stirring occasionally. Add the potato, carrot and celery. If necessary, add water to cover the vegetables and meat. Cook for 30 minutes, stirring occasionally. The vegetables will be almost tender. Add the peas. Season with salt and pepper and cook for 5 more minutes. Add the coconut milk.
  • Simmer 5 min. Or until the vegetables and meat are tender and the sauce is a little thicker. Add spinach and stir 1 to 2 min. Serve with basmati rice.
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