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Jamie Oliver’s North Indian Lamb Curry

10 Comments

 

North Indian Lamb Curry

Delicious. Warm. Inviting. Spicy. All these make a simple curry a perfect one. When you add another word, “easy” to the above words, you’re definitely talking about this north Indian lamb curry. Can’t believe? This is one of the easiest curries to make as most of the cooking is done in the oven. Why wait then?

 

North Indian Lamb Curry

Yield: 8-10

Jamie Oliver’s North Indian Lamb Curry

North Indian Lamb Curry

Jamie Oliver's easy oven-baked north Indian lamb curry.

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 2 kg lamb, cut into small pieces
  • 2 big onions, thinly sliced
  • 8 cm ginger, finely chopped
  • 10 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 8 cloves
  • 6 cardamom pods
  • 2 cinnamon quills
  • 4 bay leaves
  • 400g canned tomatoes, or 5 large tomatoes quartered
  • Coriander (cilantro) leaves, to garnish
  • Oil
  • Salt to taste

Instructions

  1. Preheat the oven to 180 degree Celsius.
  2. Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
  3. Throw in the whole spices – cloves, and cardamom pods, and fry for few minutes. Now add the ground spices – ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
  4. Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don’t need to cook the lamb. Now remove from flame.
  5. Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
  6. When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
  7. If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
  8. Garnish with more coriander leaves. Serve with rice and mint yogurt.
  9. I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 400Total Fat 44gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 23gCholesterol 194mgSodium 268mgCarbohydrates 11gFiber 4gSugar 4gProtein 51g
© Nish Kitchen
Cuisine: Indian / Category: Curry Recipes
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Comments

  2. Smitha says

    Nish, you won’t believe! The moment I saw the first picture of the curry, I literally could smell the flavorful aroma and my mouth started watering. Wish I could have made for this weekend dinner. Spice and color is real appetizing. I can see the chunks and the curry would have vanished if it was here.

    Reply

  3. Javier Diez says

    This is a very tasty and fool-proof recipe, and it all happens in the oven so you are free for 2 hours.. I made this for a dinner party and it was absolutely delicious. I did add a bit of mild Madras to the spice blend, for a little more depth of flavor.

    Reply

  5. Victor Ivan Elijah Bienaime says

    Greetings Nish’s Kitchen! I am going to try this recipe for a group dinner. Was wondering if you had any advice on stove top large saucepans. Online I see recommendations for low to medium heat, occasional stirring, keeping an eye out from burning the curry. Let me know what you think 🙂 Excited to try this recipe out!

    Reply

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