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Author Notes: My grandma's classic Indian lamb curry; This curry is spicy + flavorful + tangy. It's my perfect Indian comfort food + my favorite thing to eat. It does require a bit of prep and ingredients, but it's totally worth it. Every time I eat this dish, it reminds me of my family. I get a rush of nostalgia thinking about the time spent with my grandma, who lives far away in India while I am in the US. She is truly a phenomenal cook that puts love into every one of her recipes, and it is seen very clearly through this dish.
My family is from a group in India called "CPKs" - essentially, we love lamb, fish. This is my grandma's authentic Maharashtrian lamb curry recipe! —Karishma
For the lamb marinade:
- 1/2 onion, roughly chopped
- 6 cloves garlic
- 1" ginger
- 1/3 cup cilantro leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon chili powder*
- 1/2 teaspoon asafoetida (optional)
- 3/4 teaspoon garam masala
- 1/2 tablespoon salt
- Juice of 1/2 a lime
- The marinade is made up of spices, oil and lime, and a ginger garlic paste. To prepare the ginger garlic paste, in a food processor or small blender, blend/pulse the onion, garlic, ginger, and cilantro leaves until completely pureed and a thick paste forms (This can be kept in the fridge about 3 weeks).
- Marinate the lamb in ginger garlic paste and the other marinade ingredients for a minimum of 1 hour, preferably overnight.
- *Note: Chili powder in India is MUCH spicier than chili powder in the U.S. so judge this on taste (before adding the lamb in, obviously). 1 tsp hot chili powder is likely 2-3tsps for most chili powders in the U.S.
For the lamb curry:
- 1 tablespoon neutral oil
- 1 stick of cinnamon
- 1 medium onion, grated for pulp + 1/2 medium onion thinly sliced for frying
- 3 medium tomatoes grated for pulp
- 2 cloves garlic, minced
- 1/2 cup boiling water
- Salt, for seasoning
- 1/2 russet potato, chopped into 1 inch cubes
- 1/4 cup roughly chopped cilantro
- Lime wedges, yogurt, naan/roti, and rice for serving
- In a large pot, add the oil and a stick of cinnamon over medium heat about 1 minute.
- Add the thinly sliced onion and fry for 10 minutes until cooked through and slightly browned.
- Add the pulp (remaining onion and tomatoes) to the pan and simmer for 20 minutes, covered. Season with salt.
- Add the marinated lamb and cook uncovered for 30 minutes at a simmer for 30 minutes.
- Add the boiling water to the pan, cover, and cook at a simmer until the lamb is just about tender — about 20 minutes.
- Add the potatoes and cook for another 10-15 minutes max until the potatoes are cooked through -- you want to watch this carefully so they don't get mushy!
- Season again with salt and garnish with cilantro. Serve with lime wedges, yogurt, naan/bread, and rice. Enjoy!
- This recipe was entered in the contest for Your Best Family Recipe, Part 2