Spicy lamb curry

    Spicy lamb curry

    Recipe photo: Spicy lamb curry
    2

    Spicy lamb curry

    (6)
    3hr15min


    5 people made this

    About this recipe: This spicy lamb dish uses my grandmother's recipe for homemade chilli paste made from dried chillies, garlic, ginger, tomato puree and lots of spices. Once you taste the final dish, you'll know it was worth all the effort! Served with hot basmati rice.

    Ingredients
    Serves: 6 

    • 1 teaspoon cumin seeds
    • 6 dried red chilli peppers (preferably Kashmiri)
    • 4 tablespoons apple cider vinegar
    • 1 clove garlic, coarsely chopped - or more to taste
    • 3 tablespoons vegetable oil
    • 2 onions, finely chopped
    • 2 teaspoons ginger-garlic paste
    • 5 tablespoons tomato puree
    • 1 teaspoon cayenne pepper, or to taste
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1kg lamb stew pieces
    • 1/2 teaspoon salt
    • 700ml water
    • 1 tablespoon freshly chopped coriander

    Method
    Prep:25min  ›  Cook:1hr50min  ›  Extra time:1hr soaking  ›  Ready in:3hr15min 

    1. Place the cumin seeds into a dry pan over medium heat; toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
    2. Remove stems of chillies if necessary and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chillies with vinegar, cumin and garlic into a blender or food processor, and pulse until ground into a chilli paste, 30 seconds to 1 minute or as needed.
    3. Heat the vegetable oil in a large pot over medium heat; cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger-garlic paste and about 1 teaspoon of the chilli paste mixture, or as desired. Reduce heat to medium-low; fry the onions with the spice pastes for 5 minutes to blend flavours. Stir in tomato puree, cayenne pepper, turmeric, cinnamon and cloves; bring to a simmer. Cook to blend flavours, about 20 minutes.
    4. Mix in the lamb pieces and stir in salt to taste; simmer for 20 minutes; stir in the water. Bring the lamb and sauce to the boil; reduce heat to simmer and cook until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped coriander to serve.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (3)

    by
    3

    Very flavorful, even with just 3/4 teaspoon of the chile paste. (Leftover paste was nice in scrambled eggs another day. Spicy huevos!) The halal grocery store was closed the day I went to get my lamb, so I ended up making it with pork from the freezer instead. I served it over black rice, for a full-on Indian-Asian-American mashup.  -  09 Feb 2015  (Review from Allrecipes US | Canada)

    by
    2

    The more I ate the better it tasted .. Made it with lamb steaks ..  -  11 Sep 2014  (Review from Allrecipes US | Canada)

    by
    2

    I reduced the amount of water and cayenne, and also had to replace the lamb with pork because it wasn't available this time of year. It came out absolutely delicious! No leftovers!  -  13 Aug 2014  (Review from Allrecipes US | Canada)

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