Oh my!! Finally, I know!! My all time favourite lamb curry recipe has arrived! At last!.
I know quite a few friends and keen fans of Ramona’s Cuisine have been asking and waiting for my lamb curry recipe. I feel terribly bad for not prioritising this but only time is to blame.
Time is unfairly flying, way too fast and I’ve had so many exciting recipes that I wanted to share! …. But here it is at last, the much awaited VIC (very important curry) recipe of this wonderful and much awaited for – lamb curry.
Oh, la, la!! This is a heck of a dish that anyone I know LOVES it big time.
It’s been some time now since my love for Asian cuisine started. What a loss if I didn’t, you know? I would be lost without a curry nowadays. Delicious and super healthy as far as I am concerned.
I was very lucky to have an old friend that I’ve learned how to cook a lot of Sri Lankan dishes from. And not long after….. I’ve met and married my darling Sri Lankan hubby.
Asian food! Oh my!! Have I not known about it or refuse to try I would have been loosing out big time. Thankfully, I love food and I’m always open to trying new dishes.
Sri Lankan cuisine I must say – it stood and still stands out for me a great deal. The simplicity and the flavours just totally blows me away.
I do enjoy my curries a great deal as you may have guessed and I must have one almost every week in order to feel complete and totally happy with my life. Ha ha. I’m lucky my lovely hubby cooks a nice curry every now and again for me whenever that very rare occurrence that I don’t fancy cooking arrises.
I love cooking a curry which I have to admit I’m not cooking it very traditionally all the way because the only aspect that I suffer with is the frying…. and…. in Asian cuisine…. frying is THE thing – the issue with that is that whenever eat fried and/or too oily food I do suffer greatly after. My digestive system just cannot have it, so I had to adapt it and it works, it works for my husband to the extent that he never has a heartburn after which is great.
Well, my curries have a twist. They involve NO frying and have NO added oil which is why I am saying they are super healthy. Additional to all that extraordinary ingredients like the turmeric, ginger, garlic, and all that seeds and curry, cumin and garam masala powders which are so amazing.
Oh yes, you may think I’ve lost the plot but I can reassure you they come out delicious and almost as authentic as a traditionally cooked one by my Sri Lankan friends or family.
Here are some more curry recipes that you may like , try this Thai duck curry or why not try this Ox tongue curryor a seafood one like this squid curry. All delicous and super healthy made from scratch food.
I just can’t wait to go to Sri Lanka, the only issue with that is that I fear I might not want to come back home. My husband is really afraid of that 😉 reason why perhaps he is postponing it, but I will, I will go, very, very soon and I will tell you all about it when I come back mainly with a pad filled with recipes. I actually CANNOT wait!
I must have made this curry about 10,000 times so here is the recipe folks. Here is how I make it!
Delicious and super healthy Lamb Curry
Ingredients
- 800 g lamb meat (cubed) approx 2 pounds
- 1 large onion
- 3 tbsp curry powder (for hot)
- 1 green chili (fresh- for extra hot)
- 1/2 tsp seeds (mixed)
- 1 tsp turmeric powder
- 8 leaves curry (fresh, frozen or dry)
- 2/3 tbsp tomato puree
- 1 tsp cumin powder
- 1/2 tbsp garam masala
- 1 can tomato (chopped)
- 2 cloves garlic
- 1/4 pepper (freshly ground)
- 1 tsp ginger (grated)
- 1/2 lemon (its juice)
- 1 tsp salt
Instructions
- Cut the washed lamb meat into chunks/pieces. I usually cut the meat into small cubes of about 1 cm sq. Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the meat marinades the better.
- Meanwhile, peel wash and chop the onion. Wash the fresh chilli, peel, crush and chop the garlic. Set aside ready for action.
- Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly. You can cover to speed up the softening by using its own steam to cook the onion.
- Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion becomes nice'n soft. All in all cook for about 3 mins.
- Add the meat which has marinated for a while (even overnight if you can - it’s amazing), add some water (aprox. 100-200ml depending on how juicy you want your curry to be) and stir. Cover and cook for about 15-20 min.
- Add the chopped tomato, the tomato paste, the crushed and chopped garlic, the curry leaves, the grated ginger, the garam masala, turmeric and cumin powders and grind some black/mixed pepper. Stir and cook for another 10-12 min covered or uncovered. I prefer uncovered so that the juices reduce slightly.
- Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.
Notes
More about the seeds mix .....
In almost all my curries (with very little exceptions) use a seed mix of cumin, fennel, mustard, fenugreek, black sesame and about 10% caraway seeds which can be bought separately in any Asian or even supermarket, a good online wholefood or street specialized on spices store. I mix these in pretty much equal quantities apart from caraway ones. Of course you can mix and match them as you wish and if there is any flavor that you don’t like, just leave it out and this is the beauty of this as you create your own best liked mix. Mix them all and store in a jar. This seed combo goes very well with any meat or vegetable curry.
.... and the curry powder
I usually use is a mixture of ground red chili, turmeric, fennel, fenugreek, cumin, coriander, cinnamon, clove, curry leaves, ginger and black pepper. I buy a Sri-Lankan make which is generally hot and very flavorsome as they do a really good and balanced mix that is just perfect for my taste.
I have tried many curry dishes but never tried this Lamb Curry and it’s delicious and super healthy, I’ll love to try this one. Thank you for sharing.
Oh Melve, lamb curry is the absolute ultimate curry for me. It’s the best. You must try it. It’s delicious ?, it really is. ?
Oh my what a wonderful sounding collection of ingredients, I envy your ability to get curry leaves… It is the only ingredient missing from my Indian store cupboard, I finished my last stock about 6 months ago and have not been able to top up since 🙁
Thank you Brian,
I seriously would send you some if allowed via post. I have a big bag of organic dry curry leaves that I can happily share. Now I’ve got a little curry leaves tree in house that I look after – came all the way from Sri Lanka couple of years back – nothing like fresh leaves but so hard to get nowadays even here. No longer available in supermarket big stores like tesco Sainsbury’s etc. Not quite sure why.
Let me know if you want me to send you some – will happily do that. Shame we don’t drive to Romania this summer – would have brought you some. ??
I love lamb curry and I think it’s great to make a curry that is not swimming in oil. Can’t wait to try this!
Thank you Amanda, you’re so right, the super amounts of oil in curries can be so off putting- for me at least. I always say and feel that there is absolutely no point to add oil whenever cooking with meat. ??
I do not cook with curry much but these flavors sound incredible!! I will have to try this recipe soon!!
Indeed Aleka,
Since I have discovered curries, I can no longer live without one and make one almost weekly – curries are very healthy too of course unless cooked unheathily with loads of oil added and too much frying involved 😉
Can I have some curry leaves too? Haha! Not so easy to find here in Italy either! I love the sound of your tree! Sri Lanka is top of my bucket list! I’m hoping to go soon, maybe next year! AND lamb curry is my favourite type of curry. Your recipe sounds delicious. I’d love to make it!
Hi Jacqui,
The curry leaves, the fresh ones are soo amazing, oh the flavours these give to a curry it is so unique. When you will be going to Sri Lanka you will taste the real stuff – they cook pretty hot curries and when you will make it to Lndon, a curry will be waiting for you over here 😉 Happy cooking lovely. 😉
I am a big lamb fan and love it in curries as well. Yours looks so tasty!
Thank you Caroline, I am happy you like it – hopefully you will give it a go soon.
Your curry looks scrumptious Ramona and I’d love to dip some of your flatbread in the sauce! I don’t make my curry mixes for lack of info about what they are made of but anyway I would also have a problem finding the curry leaves. I will try your way with my Moroccan micnext time I make a curry and serve it with your flatbread!
Thank you dearest Patty! I love a good old curry and your idea for submissions sound delicious too. Enjoy ?
I have made this recipe last night and wow it was great what a delicious lamb curry that was! I followed this simple recipe and I love the fact that you did not add any oil. I agree with your statement. No need to adding any oil when cooking with meat. I’ve bookmarked your website I really love your recipes and will see what’s next that I want to cook now. keep up the great work!!
Thank you so much Gemma – your comment made my day ! I am so happy you found this recipe a delicious one! I know what you are saying as I am in love with this recipe. Thank you so so much lovely. I really hope you will find other recipes to try and enjoy and hope to hear from you again soon xx
My Dad loves lamb curry and would just love this meal! I can’t wait to make it for him! It sounds so full of flavor.
Thank you so much, I hope you will make this lamb curry for your dad, I am sure he will be over the moon.
This lamb curry looks so flavorful, savory and delicious! Thank you so much for this fabulous recipe. I can hardly wait to try it!
Thank you so much Denay, I do hope you will make it soon. I am positive you will absolutely love it.
I love the twist that your curries usually have. No frying – sounds great to me. No added oil – even better! Great way to enjoy curry absolutely guilt-free. Oh, and this lamb curry looks delicious!
Thank you dear Danielle,
it really is a super healthy recipe – in fact I never fry anything in my cooking and it still tastes absolutely great.
This is my Sunday favourite curry. We love a good spicy curry with rice for a relaxed Sunday afternoon brunch. This curry would be perfect for that
Hi Jo, and thank you for stopping by!
I never thought to have one for brunch but I would definitely like it. I should definitely try that, – a curry a day will definitely keep the doctor away. It is so healthy 😉
This sounds wonderful. So much delicious flavors going on in this dish. I think I never tried curry lamb. But I definitely must now. I saved the recipe to give it a try.
Thank you Natalie,
Lamb is definitely my favourite meat for a curry, I so recommend it! Let me know if you will giving it a try, I would love to know how you find it.