Punjabi lamb curry
By Sukhi Singh
October 12, 2016
Punjabi lamb curry is the highlight in a carnivore Punjabi’s kitchen. With the cold winter fast approaching it will defiantly warm you up from the inside, whether it be the warmth of the spices or the warmth of fulfilment. We grew up eating this lamb curry and I was taught by my dad who was a master at this. My version uses ingredients you tend to have in your pantry as whole spices weren’t readily available when my parents first moved to England, this dish worked then and most certainly still holds it’s magical appeal. The thick gravy can be mixed with rice when eating or scooping it up with roti or naan. My dad would make a huge pan of lamb curry when he’d be hosting a drinks party with his friends. They would eat bowls full whilst drinking their whisky and these are the fond memories we all like to cherish. Give my lamb curry a try and you’ll end up creating happy memories of your own.
Directions
1Heat the oil on a medium/high heat in a large saucepan. Add the cumin seeds and let them sizzle, when you smell the sweet aroma of cumin add the onions and salt. Cook the onions for 8-10 minutes until they're caramelised and a deep shade of brown.
2Add the ginger and garlic and cook for a couple of minutes stirring continuously as the fibrous ginger trends to stick to the bottom of the pan. Reduce the heat to low and follow with cumin powder, coriander powder, Kashmiri chilli powder and turmeric then cook for around 1 minute. You need to let the spices cook and start releasing their oils, please make sure you stir all the time to ensure the spices don't burn.
3Add the tomato puree and cook for 1-2 minutes. Increase the flame to medium then add 250ml of hot water and reduce the mixture again, this should take 4-5 minutes, it sounds weird but it will really helps develop the flavours in your gravy.
4Add the lamb and stir with the fragrant masala. Cook for 5-7 minutes stirring continuously.
5Add 750ml of hot water from the kettle and stir throughly scraping down the sides for any caramelised masala residue. Put a lid on the pan, reduce the heat to medium/low and simmer for 30-35 minutes stirring every 3-4 minutes.
6Once the lamb has cooked, if you prefer to have a runnier sauce add more water from the kettle and cook for 2-3 minutes. Stir in the coriander and garam masala. Serve with pilau rice, naan or roti.
26 Reviews
Lee Mac
July 22, 2018
Superb Recipe, thanks so much for that, worked really well, lamb melted in in the mouth.
Dani
March 24, 2018
I used stewing lamb with bone in and the flavours are lovely! Great recipe! Thanks!
Leena Kuner
March 19, 2018
Absolutely Devine! I usually use lamb chops always get nervous about using lamb chops in case I over do them. This dish was straight forward I just added potatoes! Thank you Sukhi hope you have more of these gorgeous dishes to come! x
Soval
March 15, 2018
Omg all these years I’ve been cooking and your recipes are spot on
Ray
March 12, 2018
Delicious best curry I’ve made so far would highly recommend this
Dave
March 12, 2018
Great recipe added green chilli for a kick
Ray
March 10, 2018
Delicious I followed recipe ,only used 1/2 kg of meat ,if you like heat add a little fresh chilli this is the best curry I’ve done to date full of flavours can’t wait to try more of Mr Singh’s creations
Kaine
March 4, 2018
Amazing!!. I improvised abit but it was . Thank you sushi Singh
Maciej
February 3, 2018
Wow ! Its very nice !! I added bit of Asafoetida. Just testing this spice. But the recipe its nice.
Would you add some recipe with lamb and lentils my friend please. I love this combination but have problem to cook nicely.
Sukhi Singh
January 14, 2018
Kashmiri chilli powder isn’t very hot but gives a rich red colour. Try it with half the quantity of chilli powder and if it seems mild add the other half. Good luck!
Sukhi Singh
January 14, 2018
Hi- Add 250ml less water and see how it work out. I wouldn’t recommend you add a thicker but taking the lid of will help but do it once the lamb is cooked 2/3 of the way through!
Nen
January 9, 2018
I’d like it a little thicker. Can I leave the lid off or add thickener?
Judith Mead
January 9, 2018
Getting ready to make this dish tomorrow. Just wondering how hot is the Kashmiri chili powder? Most of the family are wimps when it comes to heat. Don’t want to make it inedible. Thanks.
River
December 11, 2017
Excellent Recipe
I just tried this over the weekend and I am glad I did. This was my first attempt at home-made curry and I don’t think the instructions could have been made any easier. This recipe is definitely going into my repetoire of meals. Thank you for sharing!
Sukhi Singh
September 18, 2017
It isn’t! i hope it works out for you!
Tricky
September 5, 2017
Is the Lamb pre cooked before adding at stage 4
Sajan
June 16, 2017
I’m making that tonight!
Kirsty
June 13, 2017
I made this a while back and it was so flavoursome. The lamb melted in our mouths it was so tender.
Even though it takes longer, it is far better than having a takeaway!
Sukhi Singh
April 3, 2017
Asian food stores stock it. It is also called Deggi mirch.
Sonia
April 1, 2017
Where can I buy Kashmiri chilli from?
Sukhi Singh
March 15, 2017
I have never cooked in a slow cooker but looking at the guidelines it should take 6-7 hours on a low setting? Stage 5 would be the right time to add it to the slow cooker! Let me know how it turns out for you!
Mrs H
March 14, 2017
Could you do steps 1-4 as above, then at step 5 add to a slow cooker? If so, for how long?
Angela McVeigh
February 24, 2017
Delicious, will definitely be trying more of your recipes. Thank you
Sukhi Singh
November 26, 2016
It’s 1kg of boneless leg of lamb!
pam
November 25, 2016
Lookds delicious Tjks for sharing and a must try. May i ask weight of lamb to be used for this recipe.? Thank you.
Dave
May 8, 2021
Can I add Kasuri methi