Cooking lamb curry might seem tough, but it’s actually pretty simple once you break it down.
I’ll guide you through making this tasty dish with clear, easy steps.
No fancy cooking terms or complicated techniques here.
Just a straightforward way to cook up a lamb curry that’s full of flavor.
We’ll look at what ingredients you need, how to prepare them, and the cooking steps.
I’ve kept everything beginner-friendly, so even if you’re new to the kitchen, you can nail this dish.
So, let’s start cooking and make this seemingly complex dish an easy win for you!
Ingredients:
To serve approximately 4-6 people, you’ll need:
- Lamb: 1 kg, bone-in, cut into pieces
- Oil: 3 tablespoons (45 ml)
- Onions: 2 large, finely chopped
- Garlic: 4 cloves, minced
- Ginger: 2-inch piece, grated
- Tomatoes: 2 large, pureed
- Potatoes: 3 medium, quartered
- Fresh coriander (cilantro): A handful, chopped for garnishing
Spices:
- Curry powder: 2 tablespoons (30 ml)
- Turmeric powder: 1 teaspoon (5 ml)
- Cumin seeds: 1 teaspoon (5 ml)
- Coriander powder: 1 tablespoon (15 ml)
- Garam masala: 1 teaspoon (5 ml)
- Red chili powder: To taste
- Salt: To taste
Additional:
- Water: As required
- Lemon juice: From 1 lemon
Instructions:
Preparing the Ingredients:
- Wash the Lamb: Rinse the lamb pieces under cold water and pat dry.
- Chop the Vegetables: Finely chop the onions, mince the garlic, and grate the ginger. Puree the tomatoes in a blender.
- Prep the Potatoes: Peel and quarter the potatoes, then soak in water to prevent browning.
Cooking Process:
1. Browning the Lamb:
- Heat the Oil: In a large pot, heat the oil over medium heat.
- Brown the Lamb: Add the lamb pieces and brown them on all sides. This should take about 5-7 minutes. Remove the lamb and set aside.
2. Sautéing the Aromatics:
- Add the Cumin Seeds: In the same pot, add the cumin seeds and let them sizzle for a few seconds.
- Cook the Onions: Add the chopped onions and sauté until golden brown.
- Add Garlic and Ginger: Incorporate the minced garlic and grated ginger, cooking until aromatic.
3. Incorporating Spices:
- Mix in the Spices: Add the curry powder, turmeric, coriander powder, and chili powder. Cook the spices with the onion mixture for about 2 minutes, stirring constantly to prevent burning.
4. Combining the Ingredients:
- Return the Lamb: Add the browned lamb back into the pot.
- Add Tomatoes and Water: Pour in the pureed tomatoes and enough water to cover the meat. Stir well to combine.
5. Simmering the Curry:
- Let it Simmer: Bring the curry to a boil, then reduce the heat, cover, and let it simmer for about 1 hour or until the lamb is tender.
- Add Potatoes: Incorporate the quartered potatoes and continue to cook until the potatoes are soft, approximately 20-30 minutes.
6. Final Touches:
- Garam Masala and Lemon Juice: Once the lamb and potatoes are cooked, sprinkle the garam masala and pour over the lemon juice. Give the curry a gentle stir.
- Garnish: Garnish with chopped fresh coriander before serving.
Serving Suggestions:
Lamb curry is traditionally served with rice, rotis, or naan bread. For a truly South African experience, try serving it with a side of sambals or chutney.
Tips for Beginners:
- Lamb Selection: Opt for a mix of bone-in pieces for added flavor.
- Low and Slow: Allowing the curry to simmer slowly tenderizes the meat and enhances the flavors.
- Adjusting Spices: Feel free to adjust the level of heat and spices according to your taste preferences.
Have you found this guide helpful? We’d love to hear about your cooking experience and any personal twists you added to your lamb curry.
Share your thoughts and let us know how your culinary adventure went!