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Lamb For Indian Curry Dishes (Indian Takeaway Style)

Make curry night easy with this restaurant style slow cooked lamb for Indian curry dishes recipe, perfect for adding to takeaway style curries.
Course ingredient, Main Course
Cuisine British Indian, Indian, Indian Restaurant, Indian Takeaway, Scottish Indian
Keyword indian curry, indian lamb curry, lamb curry, slow cooked lamb
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 portions

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.