This is a tender ground lamb in a curry, bursting with flavor. The trick to this recipe is the ‘kosha’ which means sautéing the meat in oil and spices until the meat is nicely browned all over and develop flavors. No extra water is needed as the meat cooks in its own juices which gives it an amazing depth of flavor. The Garam Masala powder recipe I’ve added here is the same I used in Malai Kofta @sarchakra
PREP TIME: 20 mins
COOK TIME: 30 mins
YIELDS: Serves or makes 2
- Thomas Farms Premium Grass Fed Ground Lamb 8 oz
- Canola oil 2 tbsp
- Garlic 3-4 cloves, grated
- Onion 1, finely chopped
- Ginger 1 tbsp, grated
- Curry leaves a handful
- Tomato 1, finely chopped
- Salt to taste
- Turmeric 2 tsp
- Sugar 2 tsp
- Black pepper powder 2 tsp
- Red chili powder 1 tbsp
- Cumin powder 2 tsp
- Coriander powder 1 tbsp
- Yogurt 2 tbsp
- Peppercorns 8-10
- Mustard seeds 2 tsp
- Whole red chilies 2
- Garam Masala powder 2 tsp
- Coriander leaf 2 tbsp, for garnish
- Heat oil. Sauté curry leaves till slightly crispy and aromatic.
- Add chopped onion and garlic. Cook till translucent.
- Add lamb mince. Sauté till brown.
- Add turmeric, salt, red chili powder, cumin powder, black pepper powder and coriander powder. Cook.
- Add yogurt. Cook till the oil floats.
- Add tomato and grated ginger. Cook till the tomato is done.
- Add garam masala powder and sugar. Add water. Cook covered.
- Sprinkle coriander leaves on the curry.
- In a small pan add 1 tsp oil. Sauté mustard seeds, peppercorns and red chilies. Let it come to a sizzle.
- Pour the mixture into the lamb curry. Sprinkle coriander leaf. Serve with basmati rice or naan bread.
Garam Masala literally means ‘hot spices’. It is a mixture of aromatic spices that add a tremendous amount of flavor to dishes.
- Coriander seeds (dhania) 2 tbsp
- Cumin seeds (jeera) 1 tbsp
- Star anise (chakri phool) ½
- Dried red chilies 2, broken
- Bay leaf (tej patta) 1, broken
- Fennel seeds (saunf) 2 tsp
- Caraway seeds (shah jeera) 1 tsp
- Black cardamom (badi elaichi) 1
- Peppercorns (kali mirch) 2 tsp
- Green cardamoms (elaichi) 3-4
- Cinnamon (dalchini) 1 inch
- Cloves (laung) 3-4
- Mace (javitri) 2 stands
- Nutmeg (jaiphal) ½
- Dry ginger 1 tsp
Making the Garam Masala
- Take a non stick pan. Dry roast the spices EXCEPT dry ginger on a low heat.
- Cool completely before grinding into a fine powder with a coffee grinder.
- Add the ginger powder. Store in a air tight container in the fridge. I store a lot of my homemade spices in the fridge or freezer. I find that they retain their fragrance and freshness really well that way.
I use Thomas Farms All Natural Premium Grass Fed Ground Lamb. It is grass fed lamb that has no antibiotics or added hormones. This is not a sponsored post 🙂