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Spicy Lamb Curry Recipe

blog_alco-forbidden-lamb-easy-indie-bowls, blog_alco-garam-masala-all-purpose-indian-seasoning, blog_alco-kashmiri-chilli-powder-kashmiri-lal-mirch-premium-chilli, blog_bay-leaves, blog_cinnamon-sticks, blog_cloves, blog_cumin-seeds, blog_green-cardamom, blog_mace, blog_star-anise -

Spicy Lamb Curry Recipe

Firstly, the Difference Between Lamb and Mutton- The definition is quite simple

  • Lamb: Meat from a sheep under 12 months old.
  • Mutton: Meat from a sheep over the age of one year.

Lamb means the meat of a sheep under one year of age. It is a nutritious form of red meat. The nutritional value of lamb is impressive; it contains a range of beneficial nutrients including protein, healthy fats, vitamins, and minerals. Health Benefits of Lamb Meat.

1. Lamb Meat – A Fantastic Source of Iron
2. A Vitamin B Powerhouse
3. A Way to Boost Your Immune System
4. Anti-Inflammatory Assets
5. A Healthy Source of Protein.
Let's Make Chicken Wings With White Sauce. 

Prep Time: 3-4 hours

Cook Time: 1 hour

Note: All ingredients in blue is available at alcoeats.com

Ingredients

Ingredients Quantity
lamb pieces 300g
Ginger- Garlic Paste 2 tbsp.
Salt To taste
ALCO Forbidden Lamb Gravy Powder 100g
Water 700ml
Oil/ Ghee 2 tabs.
Onion  1 cup
Red Chili 2-3
ALCO Kashmiri Chili Powder 1 tbsp.
Tomato Puree 1 cup
ALCO Garam Masala 1 tbsp.
Coriander Leaves for garnish
Cinnamon stick 1
Cloves 2-3
Green Cardamom 3-4
Cumin Seeds 2 Tsp 
Mace 1
Bay Leaf 2-3
Star Anish 2-3
alcoeats Spicy Lamb Curry Recipe

METHOD:

  1. Firstly, marinate, the lamb pieces with salt, Kashmiri chili powder, ginger, and garlic paste, for 15-20 min.
  2. Then mix 1 whole container (100g) of Forbidden lamb Gravy Powder with 3 medium glass (700)ml of water and make a paste. Chop 1 small (25g) onion and red chili, and keep aside.
  3. Now boil the marinated pieces of mutton, in a pressure cooker, till they become soft. Then separate the mutton pieces from the hot water.
  4. In a heavy bottom pot, heat the ghee or oil on medium then add the mace, bay leaf, star anise, cumin seed, clove, cinnamon stick to the oil.
  5. Once the oil heats up, sauté the previously chopped onion for 2-3 min.
  6. Then add the tomato puree, garam masala, salt, and previously prepared gravy to the pan and cook on heat for 2-3 min. Add pieces of lamb to the gravy and cook for 10-12 min. or till the gravy thickens.
  7. Garnish with coriander leaves and serve hot.