Who doesn’t like a simple no fuss one pot lamb curry with lamb shoulder chops? Marinating the meat overnight ensures all those flavors goes into the meat and it is tender and juicy. Remember to take the meat out of the fridge at least an hour before you start cooking. Very little oil and spices are used in this recipe. The oil naturally seeps from the lamb fat making the dish even tastier @sarchakra
PREP TIME: 10 mins
COOK TIME: 40 mins
YIELDS: Serves 4
- Lamb Shoulder pieces 1.5 lb
- Salt to taste
- Turmeric 1 tbsp
- Black pepper 2 tsp
- Cumin seeds 1 tbsp
- Coriander seeds 1 tbsp
- Oil 1 tbsp
- Red chili powder 2 tsp
For the curry
- Potato 1 large, cut into quarters
- Purple onion 1, large, cut into thin slices
- Garlic 5 cloves, grated
- Oil 2 tbsp
- Roast cumin seeds and coriander seeds for a few seconds till aromatic. Cool and grind in mortar and pestle. Keep aside.
- Rub lamb pieces with salt, turmeric, pepper, roasted cumin powder, roasted coriander powder, oil and red chili powder. Keep marinated overnight or at least for an hour.
- Heat oil. Sauté the lamb pieces on high heat till they get browned. Add the onion slices and grated garlic. Lower the heat. Cook, stirring intermittently.
- Once the onion starts to caramelize, add the cubed potatoes. Lower the heat, cover and cook for 4 mins.
- Add 1 cup of water and cook again till lamb and potatoes are completely done.
- Increase the heat towards the end to get the sauce to desired consistency.
I like to serve this with Saffron Pulao.
Even though no sugar is used, the caramelized onions release sugar and gives the dish a slightly sweet taste which balances really well with the robust taste of the lamb.