From the award winning Michelin starred Indian chef, restaurateur, and cookbook writer Vikas Khanna comes this recipe for an authentic North Indian style lamb curry. Lamb is simmered until tender in a rich gravy infused with traditional aromatic spices. So easy to make, everyone will think you're an award winning chef when you make this too!
|Mr Khanna on one of his cookbooks looking Sexy & Alive!|
On perusal of this recipe on Mr Khanna's website I noticed it had no garlic or ginger. I can't imagine a traditional North Indian meat curry without garlic or ginger so I added a bit. Other than that I've just rewritten the recipe in simpler form. The liberal use of spices and manner of preparation are typically Punjabi and the resulting dish is truly authentic. I usually start the marination for this dish the morning of or the day before the evening meal or dinner party I wish to serve it at. Then with less than an hour's cooking time your curry is ready to go. This super easy recipe also works well with beef, mutton/goat, venison, or water buffalo. If you are new to making curries or are an "old pro" this is a great recipe to try!
1kg/2lbs lamb or mutton, cut into 2-3 inch pieces
3 TBS cooking oil or ghee
5 green cardamoms/elaichi, bruised with mortar and pestle
3 cassia leaves/tej patta
2 inch piece of cassia bark/dalchini (or cinnamon stick)
1 tsp cumin/jeera seeds
3-4 green chilis/hari mirch, chopped finely (optional, omit for less heat)
1 large tomato/tamatar, diced finely
2 C water or stock/shorba
Grind to smooth paste for marinade:
1&1/2 C yogurt/dahi
3 onions, chopped roughly
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS Kashmiri mirch (or 1&1/2tsp paprika plus 1&1/2tsp cayenne powder)
1 TBS coriander/dhania
1 TBS cumin/jeera
2 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt
Here's what to do:
1) Grind all ingredients listed under marinade to paste in mixie, food processor, or blender. Coat all meat pieces with marinade. Allow meat to marinate for 4 to 6 hours in the refrigerator sealed in an airtight container.
3) Add meat and marinade to frying spices. Stir well and cook for 4 minutes. Add diced tomato and chopped green chilis/hari mirch and allow to simmer for 4 more minutes.
This recipe also works well with beef, mutton/goat, venison, or water buffalo. Simply adjust cooking time accordingly to the meat used