Name: Jamie Oliver’s North Indian Lamb Curry
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8-10
Cuisine: Indian
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

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?

More Lamb Recipes

Yield: 8-10

Jamie Oliver’s 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

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 Information

Yield

Serving Size

1
Amount Per Serving Calories 400 Total Fat 44g Saturated Fat 18g Trans Fat 0g Unsaturated Fat 23g Cholesterol 194mg Sodium 268mg Carbohydrates 11g Net Carbohydrates 0g Fiber 4g Sugar 4g Sugar Alcohols 0g Protein 51g

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Comments

Pooja says

January 6, 2016 at 7:53 pm

Looks yum 🙂

Smitha says

May 8, 2016 at 10:03 pm

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.