DevKabow, Executive Chef/Owner // PHOTO: JACLYN SAVITZ

Punjabi Lamb Curry (North Indian Style) With Rice

Serves 3-4


2 lbs boneless leg of lamb
1½ tsp salt
2 dried bay leaves
2 tbsp cumin seeds
½ tsp chili powder
2 tbsp ground coriander
2 tbsp garam masala
2 tbsp tumeric powder
1 lb chopped fresh tomatoes 
¾ tbsp ghee
1 tbsp vegetable oil
3 large chopped onions
2 tbsp chopped fresh garlic
2 tbsp chopped fresh ginger
3-5 green chilies (optional)
1 bunch fresh coriander  (garnish)
Boiled rice 


Wash the lamb well with water and drain. Place the lamb, garlic, salt, ginger, chili powder, ground coriander, turmeric, cumin, onions and tomatoes into a saucepan and mix well. Put on low heat to simmer for 45 minutes. 

After 45 minutes, add ghee and/or 1 tbsp vegetable oil and simmer for another 15 minutes until lamb is tender.  

Add garam masala (important to add at end) and mix well. Garnish with chopped coriander and serve with rice and naan. 

March 2019
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