his is 3.5 lbs or 1.5 kg of lamb cut up into cubes. I used a leg of lamb with the bone taken out. 1 tsp of coarse salt, 1 tsp of ground black pepper, 1 tsp of red chili powder, ½ tsp ground turmeric, and 1.5 tablespoons of white vinegar. Mix this really well. It’s best to use your hands so you can massag all the spices into the meat. Cover this and marinate in the fridge for at least one hour or overnight. The longer you marinate, the more tender the meat will be.
Here are the whole spices we need. 2 teaspoons of black peppercorns, 1 star anise, a small cinnamon stick, 4 cardamom pods, 9 cloves, ½ tsp cumin seeds, 1 tsp fennel seeds and 2 tablespoons coriander seeds. This will all be toasted and ground to a powder. We’ll also need 2 bay leaves, little piece of cinnamon stick, 3 cardamom pods and 4 cloves. These will go into hot oil and won’t be ground up. This is a 3 inch piece of ginger cut up and about 15 garlic cloves - a whole head and a half. I’ll grind this in the food processor with a little water to make a ginger garlic paste - should give you about 4 tablespoons. We have a lot of lamb so we need a lot of ginger and garlic. 2 medium tomatoes chopped. About 1 lb or 450g of yellow onion chopped and 4 green chiles slit. Here is the marinated lamb, take it out of the fridge half hour before you cook it, you don’t want it to be ice cold when cooking. Heat up all the whole spices on low heat, about a minute until you smell them. Set aside to cool. Put the spices in a grinder and grind to a powder. And here is our garam masala. It really is better when you grind it yourself. Heat up a pot and add a few tablespoons of oil. I’m making this in the crockpot pressure cooker that I reviewed on my bestkitchenreviews channel, but you can make it in a regular pot over the stove. If you like to see reviews of kitchen and household products, subscribe to that channel below. The lamb is boneless, cut into small cubes and is tender after the marination so it will cook pretty quickly even without a pressure cooker. Add the whole spices, bay leaves, cinnamon stick, cardamom and cloves. Stir for 30 seconds until you smell the spices. Now add the onion and green chiles, a little salt. Sautee until golden brown. Add the ginger garlic paste and cook for two or 3 minutes until the raw flavor of the ginger and garlic goes away. Add ½ tsp of ground turmeric. Sautee this for 30 seconds. Add the 2 chopped tomatoes. 1 tsp of salt. Add the marinated lamb. Stir really well. Add the garam masala and mix really well. Whether you’re cooking in a pressure cooker or on the stove, you don’t need to add too much water since the meat is already very tender from the marination. I added one and a half cups in the pressure cooker and it was more than enough. Cooking time really depends on your pressure cooker. It’s generally 30 minutes or less. On the stove stop, cover your pot and cook until the lamb is tender. If you need to add to more water during cooking, add boiled water. My lamb is cooked well. I’ll leave the lid off and reduce the liquid down. Here is the lamb in a nice thick gravy. It’s medium spicy. If you like it very spicy, add more green chiles and black pepper. This curry is perfect served over rice or with any kind of bread. As with most curries,Read More