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Indian lamb curry in copper bowl
Print Recipe

Laziz Lamb Handi

Course: Side Dish
Cuisine: Indian, Pakistani, Punjabi

Ingredients

  • 1 kg lamb – cut into medium-sized pieces on the bone
  • 300 gm ghee
  • 2 tbsp vegetable oil
  • 6 onions – finely chopped
  • 2 tbsp ginger – crushed
  • 2 tbsp garlic paste
  • 3 bay leaf
  • 3 green cardamom
  • 1 inch cinnamon bark
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp mace/javitri – grated
  • 1 ½ tsp dry ginger powder
  • 1 tbsp red chilli powder
  • Salt – to season
  • 4 ripe red tomatoes – chopped
  • 1 – 1 ½ cups yoghurt
  • 1 tbsp cream

Instructions

  • Heat ghee and oil in a pot and add the chopped onions; sauté till light brown.
  • Then add crushed ginger, garlic paste and sauté.
  • Next, add all the other spices with tomatoes and cook for 10-15 minutes. Add water if the lamb gets too dry.
  • Now add the lamb pieces, season with salt and cook for another 10-15 minutes.
  • Add 2 cups water and cook covered on low flame for 30 minutes or till the meat has become tender. Check in between and add more water if necessary.
  • Stir yoghurt and cream to make a smooth mixture and add this to the lamb curry. Stir continuously till the yoghurt has mixed in well to prevent splitting.
  • Cook for a while till the gravy has thickened up and coated the lamb pieces well.
  • Garnish with a dollop of cream and serve hot with Indian flatbreads or rice.
  • Tuck in!