Roasted Lamb Leg Curry is a spicy Indian dish, which when cooked properly will give you a taste to remember for a long time. If the meat has just the right tenderness with the rich aroma and diverse taste of the Masala Curry, served with plain Basmati rice,, you’ll have an true authentic experience of an Indian recipe.
I’m delighted to showcase a wonderful slow cooked lamb recipe that would make a perfect dish for any dinner or indeed at any occasion when you want to seduce your guests with this enhanced flavors of authentic spicy Indian wholesome meal.
Serve the lamb leg curry with plain rice or with Indian breads and a salad and you’ll have everyone eating out of your hands! A spicy combo of tomato juice and flour creates a thick sauce. This curry has an incredibly warm and slightly spicy touch when it comes to taste. The slight bite from the onion, and flavors of spices with subtle sweetness from the tomato make this curry into an incredibly satisfying and aromatic dish that will melt your stress away. Whenever I take a bite of this stuff… my eyes roll into the back of my head with curry brimmed pleasure. Not to mention I could honestly see this as a comforting healthy meal to eat when you have been out in the cold and rain or have had a bad day. So, try this simple yet tasty dish.
|Quick Tip: Use a pressure cooker to cook Lamb Leg Curry and it will be done in half the time it takes to cook in an open pot but it tastes better when cooked slowly.|
Ingredients for Lamb Leg Curry
- Lamb leg – around 500 gms or more
- Coarse black pepper to taste
- 2 large onions sliced thin
- 2 large tomatoes diced
- 2 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 2 teaspoon garam masala powder
- Salt to taste
- Chopped coriander to garnish
Preparation method for Lamb Leg Curry
- Heat the cooking oil in a heavy bottomed pan, on medium heat.
- When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in colour. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
- Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
- Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
- Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
- Now add the tomato paste and all the powered spices. Mix well.
- Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.
- Now add the lamb leg to the masala, season with salt to taste and stir to fully coat the lamb with the masala. Sauté till the lamb is browned well.
- Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have fairly thick gravy when done.
- When the lamb is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flat bread) or plain boiled rice.
I do have other versions of the same recipe, but I like this one better coz it’s simple and extremely tasty. So if you guys have any tips and suggestions to make this one even more awesome … please don’t hesitate to share it in the comments below 🙂