On the weekend, we picked up a pack of low carb lavash bread and I wanted to make some curry to go with it. After stopping at our butchers, we left with 2 lbs of boneless lamb. I dug through the recipes that I had and I modified my rogan josh recipe to make a lamb curry.
For the dried red pepper, I used a reshampatti pepper that a friend brought back from India for me and is a medium hot chili. Feel free to use a guntur red (short red) for a hotter kick or dabbi or kashmiri pepper for a mild kick. For the yellow curry, I used store bought yellow curry from our local Indian grocer, but you could also use homemade yellow curry.
As a side note, I not only got the stamp of approval from the Hubby, but from a friend who I gave a container of it to, as well! It’s not a super wet curry, almost dry, but super tender and flavorful.
- 6 whole cloves
- 1 dried red pepper
- 6 green cardamon pods
- 1 teaspoon black pepper corns
- 1 two inch piece of cinnamon
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon ground mace
- 2 tablespoons yellow Indian curry
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon garam masala
- 2 large onions, chopped small
- 2 tablespoons ginger and garlic paste
- 2 pounds lamb, cut into 1 inch size pieces
- Ghee or Oil for cooking
- 1 small can coconut cream
- Toast the whole spices until fragrant. Let cool a bit before pulsing in a spice grinder.
- Heat the ghee/oil in a large saucepan over medium high heat.
- When the oil is nice and hot, add the toasted spices and stir. Cook for a minute or so, until the aromas are released, but do not burn.
- Add the onions and stir to coat with the oil and spices.
- Cook on medium low heat for about five minutes, until the onions are translucent, before adding the garlic and ginger puree.
- Add the meat and the rest of the spices.
- Brown the meat for a couple of minutes and then add the coconut cream, cover and simmer for about one hour to one and a half hours until the meat is nice and tender. Stirring occasionally.