Twice Cooked Lamb Curry Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the lamb pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat oil in a pan and add the marinated lamb. Cook until the lamb is browned and cooked through. Remove from the pan and set aside.
• STEP 3.In the same pan, add onions, green chilies, and curry leaves. Sauté until the onions are golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute. Then add tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
• STEP 5.Add the cooked lamb back to the pan and mix well with the masala. Cook for a few minutes.
• STEP 6.Add water and bring the curry to a boil. Reduce the heat and simmer for about 30 minutes or until the lamb is tender and the flavors are well blended.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• For a spicier curry, increase the amount of red chili powder or add some chopped green chilies.
• You can adjust the consistency of the curry by adding more or less water according to your preference.
• To enhance the flavor, you can add a teaspoon of ghee (clarified butter) at the end of cooking.

Storage and Serving

• Leftover lamb curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the lamb curry with steamed rice, naan bread, or roti for a delicious and satisfying meal.