When I say Classic, Quick, Easy Lamb Curry, I really mean it. Usually, Indian Non-Vegetarian dishes are work, with mile-long ingredient lists. There is a reason for that. The dishes are complex in flavor and nature.., and usually made with home made spice blends. For example, I have never seen my mom or mom-in-law, using ready made Garam Masala. They make their own and there is a big difference in flavor when you make your own spice blends versus the store bought ones.
As for me, I make my own spice blends as well except for Sambar Powder or Curry Powder. I make my own Garam Masala. But here is the thing, don’t worry about making it on your own if you can’t get hold of all the ingredients. Just buy garam masala from the stores. These days they are readily available. I’m sure CostCo carries it too.
Indian cooking is all about varieties of spices and flavors. We mostly use garlic, ginger, onion, turmeric, cumin, coriander, curry blends and garam masala (a blend on its own, garam masala can be used alone or with other spices) in almost all our curries. So if you wish to make an Indian dish, you better get familiar with all these spices. :). But for this Classic, Quick, Easy Lamb Curry.., you don’t have to stress over buying a lot spices. You can make do with a handful and yet, you will end up with this delisiously spicy lamb/goat meat curry.
Coming back to my Classic, Quick, Easy Lamb Curry.., this is a dish I make once a week – invariably. It’s an easy filling dish to make and goes very well with Basmati rice or Rotis with some greens on the side. You can make modify the length of cooking the Lamb/Mutton curry to suit your taste. It could be either made with a lot of gravy.., kind of soupy or just the right amount of gravy coating up the chunks of lamb/mutton.
- 1 pound lamb/goat meat chunks (I used goat meat with bones here)
- 1/4 cup vegetable oil
- 2 bay leaves (optional)
- 2 large red onions, finely chopped
- 1 TBSP fresh ginger paste
- 2 TSP minced garlic
- 3 or 4 green chilies chopped
- salt, 1 TBSP turmeric
- 2 TSP coriander powder
- 1 TBSP cumin Powder
- 2 TSP garam masala
- 1 TBSP Red Chili Powder
- 1 cup diced tomato
- 1⁄3 cup plain yogurt
- 2 tablespoons chopped fresh cilantro leaves
- Heat oil in a deep bottomed pan;
- Add bay leaves and cinnamon and 1 TSP sugar
- When sugar starts caramelize and bay leaves begin to release a fragrance, add onions and sauté until lightly golden, about 12-15 minutes, stirring frequently.
- Stir in the ginger, garlic paste, red chili powder, coriander powder, cumin powder, chopped tomatoes, yogurt, salt, turmeric and sauté over low heat until the oil separates and the smell of garlic are gone.
- Add lamb/mutton chunks
- Continue cooking for about 20 minutes more
- After 20/25 minutes, the lamb should soften up
- Add 2 cups of water and simmer for 15 minutes covered until the meat is tender.
- Then cook until meat is done to your liking and sauce is thickened.
- Garnish with cilantro leaves.
- Serve with steamed basmati rice, or hot Indian bread, such as Naan.