Description
A rich, slow-simmered lamb curry with warming spices, silky yogurt, and a luxurious cream finish.
Ingredients
Scale
- 1 kg Lamb (bone-in or boneless)
- 1 cup Yogurt
- 1/2 cup Heavy cream
- 2 Onions, sliced
- 2–3 tbsp Cooking oil or ghee
- 1 tbsp Ginger-garlic paste
- 2 Tomatoes, chopped
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 4–5 Green cardamom pods
- 1 Cinnamon stick
- 3–4 Cloves
- Pinch of Saffron strands
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil or ghee in a heavy pot; sauté sliced onions until deep golden.
- Add whole spices (cardamom, cinnamon, cloves) and ginger-garlic paste; cook until fragrant.
- Add lamb pieces, season with salt, and brown well on all sides.
- Stir in tomatoes, coriander, cumin, turmeric, and chili powder; cook until oil separates.
- Lower heat and whisked yogurt gradually, stirring constantly to keep it smooth.
- Cover and simmer gently until lamb is tender and sauce thickens.
- Finish with cream, garam masala, saffron, and fresh coriander before serving.
Notes
- For a richer flavor, marinate the lamb in yogurt and spices for a few hours before cooking.
- Adjust the spice levels according to your preference.
- Serve with naan or rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mughlai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg