Indian cuisine is one of our favorites. When we travel to see Kaitlin at university, we always end up at the same Indian buffet, gorging ourselves on ridiculous amounts of daal, aloo gobi, and saag paneer. We stuff ourselves silly with naan, rice, and samosas without feeling guilty or remorseful. As we’re sure you know, we’re big fans of Indian cuisine. Especially the Indian Lamb Curry, that’s why I made this easy-to-follow cook guide of it.
One of my closest friends dropped by last week for a culinary marathon. He bought us pappadum, a special garam masala, coconut flakes, and the biggest bay leaves we’ve ever seen, from India, which he visits frequently. At the party we hosted, he taught us to make an incredible Indian lamb curry. This is not one of those laborious Indian curry recipes you’ll find online. If this is your first time having curry, you should start here.
- 3 pounds of lamb shank (chop into large chunks)
- 5 cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 medium chopped onions
- 2 finely chopped red chilis (or mashed into a paste)
- 2 chopped tomatoes
- 2 tablespoons of ginger garlic paste
- 2 tablespoons of unsweetened coconut flakes
- 1 1/2 tablespoons of chili powder
- 1 1/2 tablespoons of garam masala
- 1 teaspoon of salt (to taste)
- Mix together the lamb, ginger-garlic paste, and chili powder in a large bowl. Toss together and marinate for at least two hours, preferably overnight.
- Brown the lamb in a large saucepan. Toss in the chopped onions, tomatoes, and chili peppers, and simmer for a few minutes, or until the veggies begin to soften. The garam masala, salt, cinnamon stick, cloves, and bay leaves should be added now. Maintain a healthy blend. Put in the two cups of water and start the stove. Reduce heat, cover pot, and simmer for 90 minutes to two hours, checking and stirring regularly.
- In the meantime, you can toast the coconut flakes in a dry skillet over low heat until they are golden brown.
- Add the coconut flakes to the curry when the meat is tender. Serve!