Traditional Indian Lamb Curry | FoodiBase

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Traditional Indian Lamb Curry

Nutrition Info Per Serving


Energy 585.64 Cal Protein 46.45 g
Lipid 31.48 g Carbohydrate 29.16 g
Fiber 4.93 g Sugar 10.29 g


Ingredients List of Traditional Indian Lamb Curry

Grocery List
Quantity Units Ingredients Notes
1.50 lb LAMB BONESLESS AND CUBED
50.00 gm POTATOES MEDIUM SIZE
1.00 tbsp SALT ADD TO TASTE
0.50 cup YOGURT
2.00 tsp CHILI POWDER
0.50 cup ONIONS
3.00 tbsp SUNFLOWER OIL OR ANY OTHER OIL
1.00 tbsp GINGER GROUND
1.00 tbsp GARLIC GROUND INTO PASTE
0.50 tsp TURMERIC GROUND
1.00 tsp CORIANDER SEED GROUND INTO POWDER
2.00 CLOVES
2.00 BAY LEAF
6.00 CARDAMOM
1.00 tsp FENNEL SEED
3.00 RED CHILI

Traditional Indian Lamb Curry Tags: Healthy National Traditional

hazie Date: September 7, 2018
Region: INDIAN
Cuisine: Kashmiri
Type: Red Meat
Course: Main Course

Prep Time

15 Mins

Cooking Time

35 Mins

Servings

4 servings


Introduction of Traditional Indian Lamb Curry


ORIGIN OF THE TRADITIONAL INDIAN LAMB CURRY

An aromatic lamb dish of Persian origin, distinguished by its fiery, red flavourful sauce. Now more popularly associated with the Kashmir area of India, the name is thought to have originated from the word “Rogan” meaning oil in Persian, and “Josh” meaning heat.

Now a staple in northern Indian cuisine, there are many variations in how the Rogan Josh is prepared, however, the main ingredients remain the same. The distinctly red pigment of the dish is born from the Kashmiri chilli’s used for the heart of the sauce. Traditionally made with lamb, this curry is both tender and rich in taste, making it a popular choice for all palettes.

There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use praan, a local shallot tasting of garlic, and petals of maval, the Cockscomb flower, for colouring (and for its supposed “cooling” effect); Hindus do not use praan, onion or garlic but add yogurt to give additional body and flavour.

MORE ABOUT THIS RECIPE OF THE TRADITIONAL INDIAN LAMB CURRY or THE LAMB ROGAN GHOSH

This recipe of the traditional Indian lamb curry is a delicacy throughout the world. In case one prefers cooking lamb in a slow cooker and not a pressure cooker, it takes over 5 to 6 hours to tenderize the meat.

However, the pressure cooker provides the same outcome but saves on a lot of time. The addition of yoghurt enhances the overall richness and flavour bomb of the dish. Not only does it make the red colour creamier and delicate but also makes the taste delicate.

Some may prefer the addition of coconut milk but that is not the authentic method. The addition of cream and butter, however, is permissible and simply creates a stronger flavour profile. This dish, without a doubt, speaks the true essence of the Indian spirit.

Preparation Steps of Traditional Indian Lamb Curry


  1. Heat oil in a wide heavy bottom pan and add chopped onions and saute until brown. This takes over 8 minutes.
  2. While onions are cooking, gather all dried spices such as cloves, bay leaf, cardamom, fennel seeds and dried red chillies.
  3. Also, mix paprika or chilli powder with water to make a chilli paste and set aside.
  4. Once onion is brown, add the whole spices, ginger-garlic paste, chilli paste, coriander powder, turmeric powder and saute for a minute on low flame.
  5. Now add in the lamb and saute for 2 minutes until the lamb has caramelised and is no pinker in colour.
  6. Lower the heat and add yoghurt (room temperature) in 3 batches.
  7. Mix well after each batch to avoid curdling.
  8. Remove from heat.
  9. Transfer the lamb and spice mix into a pressure cooker with some diced potatoes adn1 to 1.5 cups of water and add salt.
  10. Cover the lid and let it cook on slow for 20 minutes until the lamb is tender.
  11. Add fresh coriander leaves and serve after picking out the bay leaves and cloves.

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