Basic Lamb Curry Recipe: 59 Photos
Lamb Curry illustrations
Instant Pot Indian Lamb Curry photo frames
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FAQ
Usually the most important elements of basic curry are: onions (fried till translucent or browned in oil) spices/herbs– some for heat(chilli/masala/pepper) and some for depth of flavour (garam masala, cinnamon sticks, cardamom, curry leaves and fresh coriander) & others (turmeric, saffron)
For this recipe, we personally prefer bone-in lamb shoulder, leg or shanks. Bone-in meat imparts the unique flavors of marrow to your curry. However if you prefer using bone-less meat, cut down the spices or optionally use stock or bone-broth/ yakhni.
Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.
The key is slow cooking the tougher cuts of lamb.. Chewy. You need at least 2 to 2 1/2 hours to get the meat so tender that it is falling off the bone. Want to speed up the process? You can cut the time in half if you use a pressure cooker.
Curry powder
| Type | Curry |
|---|---|
| Place of origin | India |
| Region or state | Indian subcontinent |
| Main ingredients | Spices (coriander, turmeric, cumin, chili peppers) |
| Cookbook: Curry powder Media: Curry powder |
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Lamb Curry pictures
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Lamb Curry photo images
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
