I get asked for a staff lamb curry recipe all the time. Here’s a good one!
What exactly is a staff lamb curry? It could really be any lamb curry that is prepared in a traditional way unlike British curry house style lamb curries. As popular as British curries are, the staff at busy restaurants prefer to eat something more like they would get at home. Although any lamb curry could be a staff lamb curry, the curries cooked up by and for restaurant staff are usually quite simple just like this recipe.
This lamb curry is great served with plain Basmati rice or flavoured rice. It also goes down well with homemade naans or chapattis.
What makes this lamb curry so good?
The secret behind this lamb curry is in its simplicity. This is literally a recipe you can whip up in no time so it’s perfect for an after work meal.
As in busy curry houses where the staff want something home cooked, this lamb curry is prepared with lamb meat on the bone. The bones, with all that bone marrow gives the sauce a rich and delicious and mouthwatering flavour.
If you would prefer to make this lamb curry without the bones, go ahead and prepare the recipe with boneless lamb pieces. You will not achieve the same flavour as if you cook with bone-in lamb but it will still taste amazing.
Can you make this curry ahead of time?
Yes! Just like most curries, this lamb curry will get even better if you cook it and allow it to sit, covered in your fridge for a day or two!
That’s just one of the reasons curry feasts are so easy to prepare. You can do all the work before you serve it. Just heat it all up before serving and you’ve got an amazing curry without having to cook on the day you serve it.
How long can you keep this curry in the fridge?
You should be able to keep it in the fridge for at least 4 days.
Can you freeze this lamb curry?
Yep. It freezes really well for up to 6 months. Just let it defrost completely and heat it up in a pan or in your microwave.
Are there any variations to this recipe?
You bet! This is a very simple lamb curry recipe and you can add other ingredients. What you add is down to you. If it sounds good, add it.
You might like to add cubed potato for example. How about some keema? That always tastes great added to a curry.
Really, what you add to this lamb curry is limited to your own imagination. Go for it.
Pro Tips…
1.) Be sure to allow the meat plenty of time to cook. It’s ready when it’s ready. You want that lamb meat to be super tender. Not only because the meat will be better but it will also flavour the sauce.
2.) Use the freshest spices and other ingredients you can get your hands on.
3.) Taste as you cook! While you are cooking the curry, it’s your chance to ensure it is perfect. You can adjust the spicing and also add salt and pepper to taste.
Step by step photographs.
Get all of your ingredients together before you start cooking. It’s much easier that way.
Heat the ghee in a pan over a medium-high heat. When hot, add the whole spices to infuse for about 30 seconds and then add the chopped onions.
Fry for about 10 minutes or until the onion is turning golden brown. Then stir in the garlic and ginger paste and fry for a further 30 seconds.
Add the meat with all the ground spices.
Stir it all up well to combine while you are browning the meat. A couple minutes should do the trick.
Add just enough water to cover and bring to a simmer. Then cover the pan and cook for about 40 minutes or until the meat is fall off the bone tender.
Whisk in the yoghurt. If you are not used to doing this, add it one tablespoon at a time to avoid curdling.
Continue simmering until you are happy with the thickness of the sauce. Season with salt to taste.
Serve topped with julienned ginger, chopped coriander, chopped chillies and a good squeeze of lime juice.
Dig in!
Have you tried this lamb curry recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
Staff Lamb Curry
Ingredients
- 4 tbsp ghee
- 5 cloves
- 3 bay leaves
- 5 black cardamom pods
- 5 green cardamom pods
- 1 inch cinnamon stick
- 3 large onions - finely sliced
- 1 tablespoon cumin seeds
- 3 tbsp ground coriander
- 1 - 2 tbsp Kashmiri chilli powder
- 1 teaspoon ground turmeric
- 3 tbsp garlic and ginger paste
- 1 Shoulder of lamb/mutton on the bone - cut into large chunks
- 4 tbsp plain natural yoghurt
- Salt to taste
- TO SERVE
- 3 limes, quartered
- Finely chopped coriander (cilantro)
- Chopped chillies,
- Julienned ginger
Instructions
- Heat the ghee in a high-sided frying pan over a medium-high heat and throw in the whole spices. Infuse the spice in the hot ghee for about 40 seconds and then add the chopped onions.
- Brown the onions until they are golden brown. This could take about 10 minutes. Then stir in the garlic and ginger paste and fry for a further 30 seconds.
- Stir in the lamb with all the ground spices and stir well to combine. Brown the meat for a couple of minutes and then add just enough water to cover.
- Bring this all to a simmer and then cover the pan. Allow the meat to simmer over a medium heat for about 40 minutes or until it is really tender.
- Stir in the yoghurt one tablespoon at a time. This will thicken the sauce some. Continue simmering until you are happy with the consistency of the sauce.
- Season with salt to taste and serve hot with rice or naans.
- At the table you can serve a selection of lime wedges, coriander (cilantro), julienned ginger and chopped chillies which can be added to taste.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 395Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 75mgSodium: 511mgCarbohydrates: 27gFiber: 8gSugar: 8gProtein: 15g