This is a lamb curry like no other! Delicious.
I was first served a lamb curry like this at a Rajasthani restaurant in Mumbai. It was so good I asked for the recipe and actually got to go back to the kitchen to watch the chefs prepare it for another customer.
It’s so simple and I have to say I was really surprised about the amount of ghee used.
Well actually, I wasn’t overly surprised as the lamb curry sauce had a beautiful shine to it that was so obviously made with ghee.
Usually ghee and oil are used simply to fry onions or other ingredients. They aren’t ‘the sauce’! With this recipe the meat is slowly cooked in the ghee which actually becomes the sauce for the curry.
In the photo above, I thought I would use less ghee but ended up adding more. I had to so that the melted ghee completely covered the meat.
We are talking one heck of a lot of ghee here!
Please don’t be scared off by the amount of ghee used though.
The meat juices melt into the ghee which gives the curry a delicious meaty flavour. As the meat cooks, it becomes really tender.
As I don’t want to eat a lot of ghee in one sitting, I serve the meat chunks on top of rice and then just drizzle the rice with the rich sauce.
A little sauce is all that’s needed. It is so rich and delicious.
When adding the chilli powder and dried chillies, be careful! Personally I love a really spicy curry but if you don’t, think about using a mix of chilli powder and mild paprika or just paprika.
I also like to serve this over warm chapatties with a twist of lime juice, freshly diced tomatoes and coriander and mint chutney.
International & UK Orders
- 250 - 350ml Melted ghee*
- 1k (2 lbs.) lamb cut into small 5cm (2 inch) pieces on the bone
- 20 dried Kashmiri chillies
- 2 tbsp Kashmiri chilli powder (or to taste)
- 2 tbsp coriander seeds
- 12 large cloves garlic
- Salt to taste
- Slice 8 of the garlic cloves lengthwise in half and blend or pound the remaining cloves into a paste. Set aside.
- Heat the ghee over medium high heat. When bubbly hot, stir in the lamb, chillies, chilli powder, coriander seeds and garlic paste and slivers.
- Give it all a good stir and simmer for 45 minutes. Stir regularly and continue cooking until the lamb is succulent and tender. Don’t rush this.
- If after 45 minutes it is not tender, continue cooking until it is. Season with salt to taste.
- An optional squeeze of lime juice over the curry is a nice touch. It wasn't added when I tried the recipe for the first time but I like it.
*This is a traditional way of cooking this curry with lots of ghee. If you would rather go for a healthier option, just use about 2 tbsp ghee and add just enough water to cover the meat. There are plenty of curries on my blog that use less oil though so I recommend giving this one a go just as it’s meant to be.