lamb stew curry

Lamb Curry – Juicy, Succulent Spring Lamb

lamb stew curry

Nothing couldn’t be easier to make something so pleasing to your family or guests than this dish, as it has everything they always are fond of –  the delicious taste, mouthwatering aroma and the juicy appearance .

Kids love the silky and succulent lamb pieces that melt into their mouths and the gravy, which is not so spicy, but full of flavours.  The secret of bursting flavours in this dish is that it is boiled with all the spices first and then added to the fry-up with pieces and juices altogether.

 What you need to make this delicious dish:

Spring lamb in medium size pieces 300 g
Onion 1 large or 2 medium
Coriander powder 2 tsp
Cumin powder 2 tsp
Salt to taste 1 tsp
Turmeric 2 tsp
Tomato 1 large
Green chilies 2
Chili powder 2 tsp
Ginger garlic paste  2 tbsp
Olive oil or any kind of oil 2 tbsp
Garam masala for sprinkling on top  1 tsp

Let’s get started:

Pressure cook it

  • Add half of all above listed ingredients to the pressure cooker with meat and pressure cook until meat gets tender.  4 – 6 whistles depending on your pressure cooker
  • Keep the pressure cooked  lamb aside which will look like this,

lamb stew3

Fry it

  • Now, in a wide wok, add 2 tbsp of oil.
  • Drop a clove, a stick of cinnamon, 2 cardamoms and a few curry leaves and fry.
  •  Now add the remaining half of the chopped onion.  Saute until golden.
  • Add a slit green chili.
  • Add ginger garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
  • Add all the spices, chili powder, turmeric, pepper powder and salt.  Fry.
  • Add the chopped tomato.

lamb stew1

  • Fry until all comes together and oil separates.

Add lamb pieces first then gravy

  • Drain the gravy and add only the pressure cooked lamb pieces into the wok and fry a little while
  • Now pour the gravy into the wok.  If the gravy is not enough add a little hot water
  • Mix thoroughly, cover and simmer under  low flame
  • After 5 mins, open the lid, give a good stir and raise the flame high for 2 mins to thicken the gravy and oil to float up.
  • Sprinkle garam masala on top
  • Garnish with chopped coriander leaves.
  • Cover and let the stew to rest.  This allows the meats to absorb all the aromatic flavours of spices
  • Time to serve for all hungry mouths!!!
Mutton curry

Mutton curry – Juicy, spicy and aromatic

 

Mutton curry

mutton curry

mutton curry

Good quality mutton, bought from a reliable butcher,  has its own juicy flavour stored in it; we do not have to make a big effort to make it delicious.

The only secret that makes all the juices run – and stimulate your tasted buds, of course – is the use of good quality spices. In my case, as shown on my website under tips, I always use my homemade curry powder, a sure taste enhancer.

(Link to how to make roasted curry powder at home)

http://happyrecipes.co.uk/roasted-curry-powder/

Remember to  buy the shoulder joints, from your butcher which has less fat content and a few bones, as some bones should be there to enhance the flavour.  The meat should stand at least 2 hrs or preferably over night in the marinade before cooking.

And, remember that this curry tastes even better, the next day with all the juices and flavours blended to a glorious gravy and the pieces of mutton absorbed the essense of spices.

What you need to make it:

 Good quality mutton from shoulder -medium size 300 g
Onion and green chili – slit in the middle 1 each
Ginger and garlic – freshly grated 2 tbsp
Roasted curry powder 2 tbsp
Chili powder 1 tbsp
Vinegar 2 tbsp
Salt 1 tsp or more to taste
Pepper powder 1 tsp
Maggi coconut milk powder or thick fresh coconut milk 1 tbsp
 Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves

Let’s make it:

Marinate it

  • Marinade the mutton pieces with :   Roasted curry powder, chili powder, grated ginger and garlic, vinegar, salt and pepper powder
  • Cover and keep aside for at least 2hrs or preferably over night

Fry it

  • Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
  • Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
  • Add the green chili.
  • Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.

Simmer it

  • Immediately cover, lower the flame to the minimum and leave for 10-15 mins.  This will allow all the natural juices of mutton pieces to ooze out.  Open after 10 mins and see if the process has been done. If not, cover for another 5 mins.  Scrape the juices and mix thoroughly until all come together.  Check the taste.  Add more salt or pepper if needed.

Cook it

  • Now pour warm water a little above the mutton pieces
  • Cover and cook under  low flame, about 1/2 hr while string from time to time
  • Cook until the mutton pieces are tender
  • Add 1 tbsp of Maggi coconut milk which will enhance the flavours in a great deal
  • Toss some fresh curry leaves on top, switch the flame off , cover and let the pan rest for at least 1/2 hr
  • Serve with a dome of hot rice, bread or rotis