Red Curry Lamb Recipe: 59 Photos
Grilled Lamb with Red Curry Sauce |
FAQ
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.
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.
Red curry is an every-curry paste – it's perfect for just about anything. It is bold with a mild spiciness. It's a good starting point if you aren't afraid of spice. The deep, rich flavor and color comes from the red chilies that are used to make this paste.
red chilies. Red Curry. This type of curry is moderately spiced and one of the most versatile. Red curry is made with several red chilies, which gives it a bold and spicy flavor. Ingredients for the curry base include coriander, cumin, red bell pepper, red chile, lemongrass, and ginger.
Lamb needs long slow cooking to ensure the end result is tender and I agree with Mamta, marination will help. However I did buy some Goat in Goa once to make a meal for some friends, I could have cooked it for a week and it would still not have been tender, so make sure you know where your meat has come from.
Red curry lamb with coconut what it looks like
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Slow-cooked coconut and red curry lamb shanks
Video gallery
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Thai Red Curried Lamb illustrations
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!
