Thursday 31 January 2013

Rajasthani Lamb Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

I don't usually eat lamb, but I had to make an exception for this wonderful and easy curry. It uses a paste made using dried red chillies and whole spices. When cooked long enough, the marinaded lamb is tender and falls off the bone - just how I like it.

A Simple List of Ingredients:

1. Lamb

2. Yoghurt
3. Ground Cumin
4. Ground Coriander
5. Red Chilli Powder
6. Dried Red Chillies
7. Water
8. Garlic
9. Bay Leaf
10. Green Cardamom
11. Cloves
12. Onion
13. Vegetable Oil
14. Fresh Coriander
15. Lemon Juice

Bismillah, let's start!

To make the marinade, place 2 pounds of leg of lamb (cut into pieces) into a bowl.

To the lamb, add 3 tablespoons of yoghurt.

Add 2 teaspoons of ground cumin.

And, 2 teaspoons of ground coriander.

And, 2 teaspoons of red chilli powder.

Mix together, and marinade overnight.

Next, take 10 dried red chillies.

Cover the chillies in water, and soak for 30 minutes.

Take 3 peeled garlic cloves.

1 bay leaf
3 cloves
4 green cardamoms

Place them into a blender, along with the garlic cloves.

Add the red chillies and the soaking water.

Blitz until smooth.

Next, chop 2 onions.

Heat a few tablespoons of vegetable oil in a pan, and add the chopped onions.

Saute the chopped onions until golden brown.

Add the red chilli paste, and stir-fry for 2 minutes.

Add the marinated lamb.

Stir-fry for 15 minutes ...

... until the lamb has browned. Cover and simmer for 1 hour until the lamb is tender.

Next, take a handful of fresh coriander leaves.

Finally, a splash of lemon juice.

Add the coriander leaves and the lemon juice, and stir.

Serve hot with roti or naan bread!


Rajasthani Lamb Curry


To Marinade the Lamb
·     2 pounds Leg of Lamb, cut into pieces
·     3 tablespoons Plain Yoghurt
·     2 teaspoons Ground Cumin
·     2 teaspoons Ground Coriander
·     2 teaspoons Red Chilli Powder

For the Curry
·     10 Dried Red Chillies
·     Water
·     3 Garlic Cloves, peeled
·     1 Bay Leaf
·     3 Cloves
·     4 Green Cardamoms
·     2 Onions, peeled and chopped
·     Few tablespoons of Vegetable Oil
·     Handful Fresh Coriander, chopped
·     Splash of Lemon Juice


1. Mix all the marinade ingredients together, and allow to marinade overnight.

2.     Cover the dried chillies in water, and soak for 30 minutes.

3.     Place the garlic, bay leaf, cloves, green cardamoms, dried chillies and the soaking water into a blender. Blend until smooth.

4.     Sauté the chopped onions in the oil until golden brown. Add the blended paste and stir fry for 2 minutes.

5.     Put in the marinated lamb, and stir fry for 15 minutes until the lamb has browned. Cover and simmer for 1 hour until the lamb is tender.

6.     Stir in the chopped coriander and lemon juice, and serve!

{adapted from maunika gowardhan}

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