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Pre-Cooked Indian Style Lamb

Ingredients

  • 2 tablespoons ghee or vegetable oil

WHOLE SPICES

  • 6 whole cloves
  • 1-2 Kashmiri dried peppers
  • 16 green cardamon pods
  • 1 teaspoon whole black pepper corns
  • 1 two inch piece of cinnamon
  • 1/2 teaspoon ground mace
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds lightly crushed

OTHER

  • 2 large onions chopped small
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic puree
  • 3 bay leaves
  • 2 pounds leg of lamb cut into 1 inch size pieces - retain the bone
  • 2 tablespoons mild paprika
  • 1 teaspoon chilli powder
  • Salt and pepper to taste
  • 1 tablespoon garam masala

Instructions

  • Heat the ghee/oil in a large saucepan over medium high heat.
  • When the oil is nice and hot, add the whole 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 before adding the garlic and ginger puree. Cook until the onions are translucent.
  • Add the meat (and the bone if not using bone-in pieces) and the rest of the spices.
  • Brown the meat for a couple of minutes and then add just enough water to cover and simmer for about one hour to one and a half hours until the meat is nice and tender.

Notes

1 1/2 hours for lamb, goat
1 hour for beef, veal
Adapted from Great Curry Recipes