Lamb in Curry
8 servings
30 minutes
Lamb curry is a vibrant dish of Indian cuisine filled with rich flavors and aromas. Tender meat soaked in a spicy sauce gains incredible juiciness and depth thanks to the combination of curry, tomatoes, and fruit chutney. Curry is the heart of Indian spices that gives warmth and zest to the dish. Onions and garlic create the flavor base while carrots add a light sweetness balancing the spices. Slow cooking allows each ingredient to unfold, creating harmony. This dish pairs perfectly with basmati rice or Indian naan bread, highlighting its richness and depth of flavor. Lamb curry is not just food; it's a true gastronomic journey into the world of Indian culture and traditions.
1
Remove excess fat and sinews from the meat. Heat oil in a pan and add the lamb. Cook on medium heat for 2 minutes on each side, or until golden brown. Transfer to a paper towel.
- Lamb cutlets on the bone: 8 pieces
- Vegetable oil: 2 tablespoons
2
Place finely chopped onion and garlic in the pan and sauté for 2 minutes until soft. Add curry and flour and fry for another minute.
- Onion: 2 heads
- Garlic: 2 cloves
- Curry: 1 tablespoon
- Wheat flour: 1 tablespoon
3
Return the meat to the pan, add tomatoes and 375 ml of water, add chutney and chopped carrots, bring to a boil.
- Lamb cutlets on the bone: 8 pieces
- Canned tomatoes: 425 g
- Fruit Chutney: 70 g
- Carrot: 2 pieces
4
Reduce the heat, cover with a lid, and simmer for 40 minutes until the meat is tender.