• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Spicy Lamb Curry with Onions

  • Recipe Submitted by on

Category: Indian

 Ingredients List

  • 3 1/3 lb Shoulder of lamb or mutton
  • 6 c Onions
  • 6 Cloves garlic
  • 1 1/2 ts Finely grated fresh ginger
  • 3 tb Yoghurt
  • 2 ts Chilli powder
  • 1 ts Paprika
  • 3 tb Chopped fresh coriander
  • -Leaves
  • 2 tb Ground coriander
  • 2 ts Black cummin seeds
  • 3 tb Ghee
  • 3 tb Oil
  • 8 Cardamon pods
  • 1 ts Garam masala


Cut meat into large cubes. Slice half the onions finely and chop the rest.
Put the chopped onions into container of electric blender with garlic,
ginger, yoghurt, chilli powder, paprika, coriander leaves, ground coriander
and black cummin seeds. Blend until smooth.

Heat ghee and oil in a large heavy pan and fry the sliced onions, stirring
frequently, until evenly browned. Remove from pan. Add cubed meat to pan,
not too many pieces at one time, and fry on high heat until browned on all
sides. Remove each batch as it is browned and add more. When all the meat
has been done and removed from pan, add a little more ghee or oil if
necessary and fry the blended mixture over medium heat, stirring all the
time, until it is cooked and gives out an aromatic smell. Oil should start
to appear around the edges of mixture. Return meat to pan, add cardamon
pods, stir well, cover and cook on low heat until meat is almost tender.
Sir occasionally. It might be necessary to add a little water, but usually
the juices given out by the meat are sufficient. When meat is tender and
liquid almost absorbed add garam masala and reserved fried onions, replace
lid af pan and leave on very low heat for a further 15 minutes.

Serve with rice or Indian bread.

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