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?
Jamie Oliver’s North Indian Lamb Curry
Jamie Oliver's easy oven-baked north Indian lamb curry.
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Servings -10
Ingredients
- 2 kg lamb cut into small pieces
- 2 big onions thinly sliced
- 8 cm ginger finely chopped
- 10 garlic cloves finely chopped
- 1 teaspoon ground turmeric
- 4 teaspoon ground cumin
- 4 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 8 cloves
- 6 cardamom pods
- 2 cinnamon quills
- 4 bay leaves
- 400 g canned tomatoes or 5 large tomatoes quartered
- Coriander cilantro leaves, to garnish
- Oil
- Salt to taste
Instructions
- Preheat the oven to 180 degree Celsius.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with more coriander leaves. Serve with rice and mint yogurt.
- I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 11g | Protein: 51g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 23g | Cholesterol: 194mg | Sodium: 268mg | Fiber: 4g | Sugar: 4g
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Pooja says
Looks yum 🙂
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.
Chris says
Hi, I’m looking at making this but can’t help noticing that there isn’t any stock or water added. Does the sauce just come from the tomatoes and lamb?
Rose Mary George says
It depends on the type of cut used. I used lamb shoulder, and got a thick sauce from lamb and tomatoes. But, you can add a little stock or water.
Nikki McWilliam says
Made this awhile ago and it was delicious, just wondering how I would adapt it to make it in a crock pot?
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.
Rose Mary George says
Thanks Javier! So glad you loved it!
Sandra says
Jamie Oliver's Indian curry was yummy! Five stars
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!
Rose Mary George says
That sounds perfect, you can make this over stove top, but stir occasionally, add more water if needed, and adjust the cooking time.
Rose Mary George says
And use a heavy bottomed pan
Jessica Wigg says
About to put mine in the oven but a bit concerned there is no liquid covering the lamb? Is this right?
Rose Mary George says
Lamb releases plenty of water while cooking depending on the cut. But you can always add a little water and then check halfway through cooking.