Simple, Delicious, and Flavorful Indian-Style Lamb Curry Recipe

How to make Lamb Curry

• 1

  Prepare the lamb

  Use coarse salt to rub on the lamb for 30 minutes, then wash thoroughly with water. Use a towel to pat the lamb ribs dry.

  You should cut the lamb ribs according to the bone sections, then season with 20g of chicken seasoning, 1g of pepper, 1g of coriander powder, 1g of dill powder, 1g of turmeric powder, 1g of Indian spice powder, 1g of Hue chili powder, and mix all the ingredients together. Add 30ml of vegetable oil and mix well. Let the lamb rest for 15 – 30 minutes to absorb the spices.

  Tip: How to eliminate the smell of lamb before cooking

  • You should remove excess fat from the lamb as the fat can cause the lamb to have an unpleasant odor.
  • You can also use white wine and ginger or crushed roasted ginger to rub on the lamb for 30 minutes. Finally, wash it clean with water before cooking.

  

  

  
• 2

  Prepare other ingredients

  Wash the tomatoes, cut them in half, and remove the seeds. Then dice them.

  Similarly, wash the onions, peel them, and chop them into cubes.

  See more: How to prepare onions without stinging the eyes.

  

  

  
• 3

  Sear the lamb

  Place a pan on the stove, add about 2 tablespoons of cooking oil to the pan, medium heat. When the pan starts to heat up, place the lamb in the pan, then add star anise and cinnamon on the other side of the ribs. Sear for about 2 – 3 minutes then flip over

  Use a spoon to continuously drizzle the oil over the lamb so that the meat does not dry out and cooks evenly on both sides. Once the meat is cooked evenly, take the lamb ribs out onto a plate, turn off the stove

  

  
• 4

  Cook the curry sauce

  Add chopped onion and tomato along with 10g of garlic, 2 chili peppers, 5g of Hue chili powder, 3g of turmeric powder, 3g of coriander powder, 3g of fennel powder, 1g of Garam Masala (Indian spice powder), 5g of sugar, and 80ml of cooking oil into a blender or use an immersion blender to puree the mixture.

  Add an additional 50ml of water to thin the sauce, continue blending until the mixture is smooth, then turn off the machine.

  Place a pan on the stove, add the onion, then slowly pour the sauce into the pan, mixing well. Once the mixture boils, add star anise and 2g of cinnamon along with 20ml of coconut milk, 30ml of water, and 5g of sugar, mixing well to combine the ingredients into a smooth curry sauce, then turn off the stove.

  For the dipping sauce, place 100g of yogurt in a bowl along with some lemon juice, and mix well together.

  

  

  

  
• 5

  Decoration

  Sauté the onions with the marinated ribs.

  Clean the pan, then add 30g of breadcrumbs and toast for about 2 minutes, then add the sautéed onions to the pan, stir-frying until the mixture is dry, then turn off the heat.

  Cut the Naan bread in half and press it onto the pan until both sides are golden brown, then remove it. Cut into small triangular shapes and arrange on a plate.

  Place the lamb on a plate, then use a spoon to spread the curry sauce around the piece of rib. Add 2 tablespoons of yogurt on top of the sauce to create a visually appealing two-tone base.

  Next, add the sautéed onions and breadcrumbs on the side, then sprinkle the fried basil leaves on top of the rib surface.

  

  

  
• 6

  Final Product

  The dish has an eye-catching appearance. The lamb curry has a fragrant hint of warm cinnamon and the distinctive aroma of curry. The lamb ribs are seasoned just right. When you eat it, you will experience a spicy flavor combined with a rich creaminess that is sure to captivate you with this dish.