How to Make South Indian Lamb Curry

A quick curry made by mom and me which is more like a fusion of "east meets weast" haha!

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How to Make South Indian Lamb Curry Recipe
16 Steps
Ingredients
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1
Grind the whole spices (all except for masala) in the mortar and pestle. Don't hit stone onto stone. This pic shows partial grinding. You want a real powder.

Grind the whole spices (all except for masala) in the mortar and pestle. Don't hit stone onto stone. This pic shows partial grinding. You want a real powder.

2
Toast the dry spices on a dry pan with medium heat until the aroma is noticeable (don't let it smoke!). Then set aside.

Toast the dry spices on a dry pan with medium heat until the aroma is noticeable (don't let it smoke!). Then set aside.

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3
This is one leaf of a curry tree (not the same thing as a curry plant used in the West). The "leaves" you see are more like leaflets. Drying is much less potent. Pull the leaflets from the stem.

This is one leaf of a curry tree (not the same thing as a curry plant used in the West). The "leaves" you see are more like leaflets. Drying is much less potent. Pull the leaflets from the stem.

4
Peel the ginger and the garlic

Peel the ginger and the garlic

5
Slice the garlic and ginger

Slice the garlic and ginger

6
Save some curry leaves for frying

Save some curry leaves for frying

7
Crush the curry leaves, basil, garlic, and ginger into a paste. Use water to rinse residue.

Crush the curry leaves, basil, garlic, and ginger into a paste. Use water to rinse residue.

8
Slice the onion

Slice the onion

9
Mix the herbal paste and ground spices with the meat to marinate in a mixing bowl. My mom likes to wash all meat, but it's not mandatory.

Mix the herbal paste and ground spices with the meat to marinate in a mixing bowl. My mom likes to wash all meat, but it's not mandatory.

10
Add the salt (here using the mixing spoon to limit the number of utensils touching the raw meat)

Add the salt (here using the mixing spoon to limit the number of utensils touching the raw meat)

11
In a medium saucepan, stir fry the onions and peppers with half the vegetable oil

In a medium saucepan, stir fry the onions and peppers with half the vegetable oil

12
Add the masala after a minute or so of sautéing, and cook until onions are browned and translucent.

Add the masala after a minute or so of sautéing, and cook until onions are browned and translucent.

13
Transfer everything from the sauce pan to the mixing bowl for further marination. Mix well.

Transfer everything from the sauce pan to the mixing bowl for further marination. Mix well.

14
(There's a missing step of adding the remaining oil briefly fry the mustard seeds in the pan - use a splatter guard, not a lid because a lid will condense steam and splatter) Add everything back

(There's a missing step of adding the remaining oil briefly fry the mustard seeds in the pan - use a splatter guard, not a lid because a lid will condense steam and splatter) Add everything back

15
The lamb should be first cooked on high to brown the meat briefly and reduce the liquid. Then, add one cup of water, mix, and cover with a lid to cook on low for an hour or more (until meat is tender)

The lamb should be first cooked on high to brown the meat briefly and reduce the liquid. Then, add one cup of water, mix, and cover with a lid to cook on low for an hour or more (until meat is tender)

16
Voilà! Goes well with any flatbread (chapati, naan, pita, tortilla) or rice. :3

Voilà! Goes well with any flatbread (chapati, naan, pita, tortilla) or rice. :3

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