Rajasthani Red Lamb Curry

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Rajasthani Red Lamb Curry

Rajasthani Red Lamb Curry

This rich and colourful Curry really took my breath away the first time I saw the dish and it tastes as good as it looks. Those of you who have followed me will know how much I love my spices and a good curry. Well, here is the story of how I got to know about this curry.

I went to a South Indian restaurant to enjoy my favourite dosa with all the trimmings and the waitress noticed how much I loved my food. She then recommended how beautiful and how famous the food  from Rajasthan is and how lovely the country is. Well, I always love anything new, so as soon as I arrived home I got right into it. I found lots of recipes, but the one which caught my eye was a recipe from a blogger Aarthi Satheesh.

The next day I made it and do you know what – it was just as beautiful as the waitress said the dishes would be! The colour was amazing and it was nice and easy to make with hardly any spices added to it. I must leave a comment for the blogger to let her know how beautiful this dish was. I am not just saying this – so please try it.The photo really does not do it justice, I really need to take another photo to show you the true colour of it.

Let’s see how beautiful and tasty this dish is:

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Rajasthani Red Lamb Curry
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Curry
Prep Time 15 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
For the paste:
For the rest of the ingredients:
Course Main Dish
Cuisine Curry
Prep Time 15 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
For the paste:
For the rest of the ingredients:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a heavy based oven proof pan, with a lid, on a medium heat, add the sliced onions, cardamom, cinnamon stick, and the salt, and fry until nice and golden in colour.
  2. Add the lamb and toss well until all the meat is nice and brown.
  3. Now mix the yoghurt with all the ingredients to make a paste, then pour into the lamb and the onion.
  4. Toss well for about 5 mins, making sure you keep tossing, then add one cup of water, mix well then bring to the boil.
  5. Remove from the heat, cover with a lid and then place in a medium hot oven on middle shelf, gas mark 4 / 180c and cook for about 50 mins.
  6. Remove from the oven and give it a stir - the meat should be very tender. Leave to rest then serve with naan bread, see below. Enjoy.
  7. I made this for a dinner party, Seekh Kebab, Naan Bread, and this Rajasthani Red Lamb Curry.
Recipe Notes

This dish goes well with Seekh Kebab and  Naan bread.

You can use a pressure cooker but I prefer the oven as sometimes the meat will stick to the bottom of the pressure cooker.

You can make this curry with mutton, but very rarely do I cook mutton. Why eat mutton when you can have lamb?

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