"This is a tender ground lamb in a curry, bursting with flavor. The trick to this recipe is the 'kosha' which means sautéing the meat in oil and spices until the meat is nicely browned all over and develop flavors. No extra water is needed as the meat cooks in its own juices which gives it an amazing depth of flavor."
Lamb Madras Curry
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Prep time 20mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 8 ounces ground lamb
- 2 tbsp canola oil
- 3 cloves grated garlic
- 1 finely chopped onion
- 1 tbsp grated ginger
- Handful of curry leaves
- 1 finely chopped tomato
- salt
- 2 tsp turmeric
- 2 tsp sugar
- 2 tsp black pepper powder
- 1 tbsp red chili powder
- 2 tsp cumin powder
- 1 tbsp coriander powder
- 2 tbsp yogurt
- 10 peppercorns
- 2 tsp mustard seeds
- 2 whole red chilies
- 2 tsp Garam Masala powder
- 2 tbsp for garnish coriander leaf
Method
Step 1
Heat oil. Sauté curry leaves till slightly crispy and aromatic. Add chopped onion and garlic. Cook till translucent. Add lamb mince. Sauté till brown.
Step 2
Add turmeric, salt, red chili powder, cumin powder, black pepper powder and coriander powder. Cook.
Step 3
Add yogurt. Cook till the oil floats. Add tomato and grated ginger. Cook till the tomato is done. Add garam masala powder and sugar. Add water. Cook covered. Sprinkle coriander leaves on the curry.
Step 4
In a small pan add 1 tsp oil. Sauté mustard seeds, peppercorns and red chilies. Let it come to a sizzle. Pour the mixture into the lamb curry. Sprinkle coriander leaf. Serve with basmati rice or naan bread.