Bengali Lamb Curry
Course: MainCuisine: BengaliDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
1
hourCalorieskcal
Cook Mode
Keeps the screen of your device on.
Equipment
- Large Saucepan
- Wooden Spatula
Ingredients
- Marinade
1 kg Lamb pieces (alternative: mutton or goat)
1 tbsp Garlic (minced)
1 tbsp Ginger (minced)
1 tsp Salt
1 Green Chilli (bruised)
2 tbsp Natural Yoghurt
1 tsp Turmeric Powder
1 tbsp Chilli Powder
1 tbsp Mustard Oil
- Sauce
3 Bay Leaves
1 Cinnamon Stick (~5 cm)
1 tsp Black Pepper Powder
5 Cloves
3 Cardamoms
3 Dried Red Chillies
1 cup Fried Onions
1.5 tbsp Coriander Powder
1 tsp Cumin Powder
1 tbsp Garam Masala Powder
Sugar
Salt
Fresh Coriander Leaves (for garnish)
2 Green Chillies
Directions
- Marinate the meat with all the ingredients for at least an hour or ideally overnight in the fridge.
- Place a large saucepan on medium heat.
- Add mustard oil.
- Add bay leaves.
- Add cloves.
- Add cardamoms.
- Add cinnamon stick.
- Add black pepper (powder).
- Add red chillies.
- Fry for a few minutes.
- Add ginger and garlic paste
- Fry for a further 2 minutes.
- Add brown onions.
- Add a little water to deglaze pan.
- Add lamb marinade mixture.
- Fry until meat is browned.
- Add turmeric powder.
- Add red chilli powder.
- Add a pinch of garam masala.
- Add coriander powder.
- Add cumin powder.
- Add salt.
- Add sugar.
- Add water.
- Add the natural yoghurt.
- Cover and cook for an hour.
- Garnish with some sliced green chillies and freshly chopped coriander leaves.
- Serve with rice or roti.
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