Best Lamb Curry Recipe | Tasty Lamb Curry

First thoroughly wash Lamb pieces and drain water.

Now chop onions, tomatoes, green chillies, garlic cloves and grate ginger. You can also dice ginger if you prefer to do so.

To make thick gravy you can use 1 small/medium potato. Many prefer to use corn-starch but this may spoil the taste of Lamb curry.

If you prefer to use potato then wash, peal and dice it into small pieces.

Take Vegetable oil in a deep pan or pressure cooker. Once the oil is hot, add whole red chillies, black cardamom, whole black pepper, bay leaves, cloves and cinnamon sticks.

Saute them for 30 sec and add pinch of Asafoetida (as per taste) to it. Add chopped onions to it and saute them until onions turn golden brown in colour.

Now add chopped green chillies, garlic cloves and grated or diced ginger to it. Take care that the quantity of garlic and ginger is in equal proportion. Saute them for few minutes.

Now add chopped tomatoes and cook it until they become soft and meshed. If required add 1/4 cup of water to cook. If required cover it with a lid to speed up the process. If you are going to add potatoes, now is the time to add them.

Add all spices to the gravy mixture and cook it for two minutes. Add 2 - 3 cups of water and let it cook for 5 minutes.

Now add diced lamb pieces to the gravy and add Kasoori methi on top of it. Stir it and let it cook for 5 minutes. Add 2-3 cups water to it.

Close the pressure cooker and let it take 3 - 4 whistles on high flame and 3 - 4 whistle on low flame. Number of whistles may vary between pressure cooker brands so this you may have to experiment with yours.

Now turn down the flame and let the cooker release pressure gradually.

By this time the lamb pieces should be soft and ready to eat.

Your tasty Lamb curry is ready to be served. Garnish it with chopped Coriander leaves and top it up with some Clarified butter and serve with Steamed rice (preferably Basmati Rice).

If you do not have Clarified butter, then top it up with Unsalted butter.