Make curry night easy with this slow cooked lamb for Indian curry dishes recipe, perfect for adding to restaurant style curries.
Whether it’s a fiery madras, a creamy tikka masala, or a sweet & sour chasni, every great lamb curry starts with delicious tender lamb. So, with a curry pan sizzling and a pile of breads prepared, this slow cooked lamb for curry dishes recipe makes life easy. Great to prepare ahead, store in the fridge or freezer and match with your favourite sauces, rice and breads.
The beauty of preparing this cooked lamb in advance is that it just makes life easy. When you’ve picked up a fresh pack of lamb steaks, you can cook them straight while they’re as fresh as can be, then store the cooked curry lamb ready for when you need it. It’s great for preventing waste too, as you can take just as many lamb pieces as you want for your curry dish.
Ingredients For Slow Cooked Lamb For Curry Dishes
This Indian takeaway style recipe uses diced lamb leg steaks, simmered in a mix of oil, water and spices. Cumin, coriander, cardamom, cinnamon and cloves are all used to give the lamb pieces a mild aromatic flavour. It’s subtle and delicious, making the lamb ideal for use in a range of different Indian curry dishes.
How To Make Slow Cooked Lamb For Curry Dishes
It’s so easy to make this Indian restaurant style slow cooked lamb for curry dishes. First, oil and water are mixed with spices and cooked together in a pot for a few minutes to create an aromatic and flavour filled stock. Next, diced lamb leg is added and simmered until melt in the mouth tender. After being set aside to cool, the lamb for curry dishes is ready to use in your favourite Indian restaurant style curry sauces.
Step 1: Spices
In a pot or large frying pan, add 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/4 teaspoon black peppercorns, 2 green cardamom pods, crushed, 2 cloves, 1/4 cinnamon stick or cassia bark, 1 Indian bay leaf (Tej Patta), 1/4 teaspoon garam masala, 1/4 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/4 teaspoon beetroot powder, Pinch dried fenugreek leaves (methi), 1/2 teaspoon sea salt, 50 millilitres sunflower oil and 200 millilitres water. Bring to the boil, mix well and reduce the heat to medium. Allow the spices to simmer in the oil and water for 5 minutes.
Step 2: Cook Lamb
Add 400 grams leg of lamb, diced. Reduce the heat to low and simmer for 45 minutes, or until the lamb pieces are tender. Remove from the heat and set aside to cool (leave the lamb in the spiced stock as it cools). Strain the lamb and discard the stock. The cooked lamb pieces are now ready to use in your favourite Indian curry dishes.
I hope you’ll try this Indian restaurant style slow cooked lamb for curry dishes. If you do, let me know in the comments how it went!
Lamb For Indian Curry Dishes Recipe Tips
- Storage: Indian restaurant style cooked lamb keeps well in a sealed food safe container in the fridge for up to two days or in the freezer for up to one month.
- Batch Cook: You can double or triple this recipe in a larger pot. With your freezer stocked with cooked lamb and curry broth, you can cook an Indian restaurant style curry anytime!
Lamb For Indian Curry Dishes (Indian Takeaway Style)
Equipment
- 1 Pot or Large Frying Pan
Ingredients
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 2 green cardamom pods, crushed
- 2 cloves
- 1/4 cinnamon stick or cassia bark
- 1 Indian bay leaf (Tej Patta)
- 1/4 teaspoon garam masala
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon beetroot powder
- Pinch dried fenugreek leaves (methi)
- 1/2 teaspoon sea salt
- 50 millilitres sunflower oil
- 200 millilitres water
- 400 grams leg of lamb, diced
Instructions
- In a pot or large frying pan, add 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/4 teaspoon black peppercorns, 2 green cardamom pods, crushed, 2 cloves, 1/4 cinnamon stick or cassia bark, 1 Indian bay leaf (Tej Patta), 1/4 teaspoon garam masala, 1/4 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/4 teaspoon beetroot powder, Pinch dried fenugreek leaves (methi), 1/2 teaspoon sea salt, 50 millilitres sunflower oil and 200 millilitres water. Bring to the boil, mix well and reduce the heat to medium. Allow the spices to simmer in the oil and water for 5 minutes.
- Add 400 grams leg of lamb, diced. Reduce the heat to low and simmer for 45 minutes, or until the lamb pieces are tender. Remove from the heat and set aside to cool (leave the lamb in the spiced stock as it cools). Strain the lamb and discard the stock. The cooked lamb pieces are now ready to use in your favourite Indian curry dishes.
Lamb For Indian Curry Dishes Recipe FAQ
What is slow cooked lamb for Indian curry dishes?
Lamb for Indian curry dishes is a way to precook diced lamb leg, ready to add to your favourite Indian takeaway style curry sauces. The lamb is lightly spiced and cooked ahead of time, just like your Indian takeaway chef might do in preparation for service in the restaurant. After being cooked until tender, the lamb is set aside to cool, ready to be paired with madras sauce, jilander sauce, korma sauce and much more!
Is this the same as lamb tikka / tandoori lamb?
Whilst some of the spices used to flavour the lamb are the same, Indian restaurant lamb tikka and tandoori lamb pieces are cooked in a tandoor oven that offers a uniquely delicious char and smoky flavour to cooked meats. Whilst it’s unlikely you have access to a clay tandoor oven, you can make your own tandoori chicken at home with good results.
Do you like this Indian takeaway style slow cooked lamb for curry dishes recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Glasgow style chicken pakora, Scottish pink pakora sauce, South Indian garlic chilli curry, mushroom rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.
- Make your favourite Indian takeaway dishes at homeKenny McGovern’s obsession with recreating takeaway and fast food dishes over the years has led him to the belief that Indian cooking is perhaps the greatest example that variety really is the spice of life
- The different herbs and spices used in Indian dishes creates a vast range and depth of flavour, from spicy, sweet, savoury and sour curry sauces to fragrant and aromatic sides
- The Indian Takeaway Secret is a meticulously researched love letter to Indian cooking, containing delicious examples of traditional Indian cooking and street-food style dishes alongside popular recipes honed and developed largely in the UK, as well as the fusion food offered in many Indian restaurants today
- Inside you will find restaurant classics like pakoras, bhajis, Dansak and Tikka Masala; classic dishes such as Sharabi and Tarka Dal; as well as street food favourites including Disco Fry Egg, Akoora and Aloo Subzi
- With this vast array of tasty takeaway recipes for every occasion, you’ll be able to enjoy all your favourite Indian food from the comfort of your own home – and at half the price!
