Description
A luxurious, creamy lamb curry where tender lamb pieces simmer in a rich blend of yogurt, cream, and aromatic spices for a wonderfully decadent dish.
Ingredients
- 1 kg lamb leg or shoulder, cut into chunks
- ⅓ cup plain yogurt
- 2 tbsp heavy cream
- 1 tbsp ginger‑garlic paste
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp fennel powder
- 1 tsp garam masala
- ¼ tsp saffron threads, soaked in 2 tbsp warm water
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 2 tbsp ghee or butter
- 1 large onion, finely chopped
- 2 green chilies, slit
- 2 cinnamon sticks
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 1 black cardamom pod
- ½ tsp fennel seeds
- Salt, to taste
- Pinch of sugar (optional)
- Handful fresh mint leaves, chopped
Instructions
- In a bowl, combine yogurt, ginger‑garlic paste, turmeric, chili, cumin, coriander, fennel powder, garam masala, saffron water, tomato paste, lemon juice, chopped mint, and salt. Add lamb pieces and coat thoroughly. Marinate for at least 1 hour (or overnight for best flavor).
- Heat ghee or butter in a heavy-bottomed pot over medium heat. Add fennel seeds, cinnamon sticks, bay leaves, green and black cardamom. Sauté until fragrant (about 1–2 minutes).
- Add chopped onion and green chilies. Cook, stirring occasionally, until onions are golden brown.
- Add marinated lamb along with all the marinade. Stir well and bring to a gentle boil.
- Lower the heat, cover the pot, and simmer for about 45–60 minutes, stirring occasionally and adding a splash of water if the sauce becomes too thick or starts sticking.
- Once the lamb is tender, stir in the heavy cream. Simmer uncovered for another 5–10 minutes to thicken the gravy. Taste and adjust seasoning, adding a pinch of sugar if needed to balance acidity.
- Garnish with more fresh mint leaves. Serve hot with steamed rice, naan, or roti.
Notes
- For even richer flavor, marinate the lamb overnight in the refrigerator.
- Add boiled potatoes or peeled boiled eggs in the last 10 minutes of cooking for variation.
- Kashmiri chili gives color without excessive heat; increase quantity if you prefer it spicy.
- This curry keeps well—store in an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.