SPICY LAMB CURRY RECIPESpicy Indian lamb curry, also called lamb bhuna spicy, spicy lamb vindaloo, is one of the most ordered dishes at Indian restaurants worldwide, a firm crowd favorite along with Butter Chicken, Chicken Tikka Masala, and Tandoori dishes.
- 3.5 tbsp ghee (butter can be substituted)
- 1 cinnamon stick
- 6 green cardamom pods (lightly bruised)
- 4 cloves
- 1 large onion (finely chopped)
- 3 cloves garlic (finely minced)
- 1 tbsp ginger (finely grated)
- 5 tbsp tomato puree
- 1 tsp salt
- 750g/1.5lb boneless lamb shoulder, cut into bite-sized cubes
- 1-½ cups/375ml lamb stock (broth)
- 2 tbsp paprika
- ¾ tsp Alcoeats Red Chili Powder (or to taste)
- 4 tsp ground coriander, or Alcoeats coriander powder
- 4 tsp ground cumin, or Alcoeats cumin powder
- 2 tsp Alcoeats turmeric powder
- ¼ tsp nutmeg
- 1 tsp Alcoeats Garam Masala
- ½ tsp fennel powder
- ½ tsp extra Alcoeats garam masala
- ½ tsp extra fennel powder
- ½ cup/125g plain yogurt (though Greek yogurt is better)
- Chopped coriander leaves
- Finely shredded ginger
- Basmati rice
- Take a large heavy-based pot. Melt ghee over medium heat in this pot. Add cardamom, cloves, and cinnamon, and cook these for a minute.
- Add the finely chopped onions and cook for about 7-8 minutes, stirring frequently, until the onion pieces turn golden and start to brown on their edges.
- Now, add the ginger and garlic, and cook these for yet another minute.
- Slowly stir in the spices and cook for about 30-40 seconds.
- Pour in the tomato puree and salt. Add the meat stock and mix.
- Add the lamb cubes now. Keep stirring regularly and bring the curry to a simmer.
- Seal the pot now and adjust the heat to low or medium-low, so it simmers gently.
- Cook for around 1 hour and 45 minutes, stirring occasionally till the lamb meat becomes very tender – use forks to check, the meat should come apart quite easily.
- Remove the lid and continue cooking for another 15 minutes (to reduce the curry sauce slightly) – the lamb cubes should be very tender by this stage.
- Gently stir in the extra garam masala, extra fennel, and yogurt. Cook for a few more minutes.
- That’s all! Delicious, lip-smacking spicy lamb curry is ready!
- Serve with basmati rice, topped with fresh coriander leaves and other garnishes if desired.
Faqs On Spicy Lamb Curry Recipe
Rogan Josh is a traditional North Indian mutton (lamb) dish from the Indian state of Kashmir. This mutton curry is medium spicy, but for those who want their curry even milder, just reduce the chili or easily add more chili, if you like it spicier.
Rogan josh is a curry dish from Kashmir. It’s an authentic Indian lamb curry that's distinguished by its thick red sauce and easily-coming-apart meat. The word “Rogan” means “red” in Hindi and “oil” in Persian, while “josh” means “fiery”, “spicy” or “hot” — this dish is cooked in an oil-based sauce with intense heat.
Rogan Josh and Bhuna are very similar in their DNA. Both dishes are big on tomatoes, but the Bhuna is drier when compared to Rogan Josh.
Indian Lamb curry is also called Mutton curry, kosha mangsho, or goat curry in different places. It is a dish prepared from goat meat (or lamb meat) and vegetables.
Slow-cooking lamb meat in liquid transforms the tougher cuts of lamb into fork-tender meat. The shoulder, neck, and belly, of the lamb, either diced or as whole parts, are the best cuts for slow cooking and need to be cooked for at least 2 hours at 150°C to soften the meat.
Mutton is generally older than a year, or up to 2 to 3 years old, whereas lamb is less than 1 year old meat from a sheep. Lamb is around 60 to 70% more expensive than Mutton. In addition, lamb is more tender and can be quickly fried or grilled.
- Choosing a selection results in a full page refresh.