Aromatic Lamb Curry: A Flavorful Delight
The Ultimate Lamb Curry Recipe: A Perfect Blend of Lamb and Curry
My daughter, who absolutely adores lamb, requested lamb curry! It’s impressive how she knows such delicious pairings. 🥩 This dish harmoniously blends the rich flavor of lamb with the comforting aroma of curry, creating a unique culinary experience that even those new to lamb might enjoy. Elevate your meals with this delightful recipe for a special occasion or a comforting weeknight dinner.
Main Ingredients- 300g fresh lamb, cut into bite-sized pieces for curry
- 1 potato, peeled and cut into large chunks
- 1/2 carrot, peeled and cut into large chunks
- 1 onion, roughly chopped
- 10 whole garlic cloves, peeled or left whole
Seasoning & Spices- 30g curry powder (mildly spicy recommended)
- Pinch of dried basil (for added aroma)
- Pinch of black pepper (to taste)
- 1 Tbsp ketchup (for subtle sweetness and umami)
- 1 Tbsp red chili powder (optional, for extra heat)
- 30g curry powder (mildly spicy recommended)
- Pinch of dried basil (for added aroma)
- Pinch of black pepper (to taste)
- 1 Tbsp ketchup (for subtle sweetness and umami)
- 1 Tbsp red chili powder (optional, for extra heat)
Cooking Instructions
Step 1
Wash all the vegetables thoroughly. Peel the potatoes and carrots, then cut them into large chunks. Roughly chop the onion. You can peel the whole garlic cloves or leave them whole if preferred. Cutting them into larger pieces helps them maintain their shape and texture after cooking.
Step 2
For an enhanced curry flavor, chop the whole garlic cloves coarsely. Each bite will release a burst of garlic aroma, adding depth to the dish. Using whole garlic instead of minced offers a distinct and pleasant experience.
Step 3
Cut the lamb into substantial pieces, roughly the same size as the vegetables (about 2-3 cm). This size ensures a satisfying bite and a good balance with the other ingredients in the curry.
Step 4
Heat a generous amount of cooking oil in a pan over high heat. To highlight the natural flavor of the lamb, we won’t be using specific methods to remove its characteristic aroma. Instead, the spices in the curry will harmonize with it, creating an exotic and appealing taste.
Step 5
Once the oil is hot, add the coarsely chopped whole garlic cloves. Sauté over medium heat until their fragrance infuses the oil, being careful not to burn them. This step gently extracts the garlic’s essence.
Step 6
After the garlic becomes fragrant, add the roughly chopped onion. Sauté until the onions turn translucent and release their sweet aroma. Thoroughly cooking the onions is key to developing their sweetness and enriching the curry’s overall flavor profile.
Step 7
As the onions begin to turn golden brown, add the lamb pieces. Sear them over high heat until the exterior is browned, locking in the juices. Searing the meat quickly is important to retain its moisture and tenderness.
Step 8
During the searing process, sprinkle in some black pepper and dried basil. Basil enhances the lamb’s natural flavor, while pepper helps to subtly mask any gamey notes, contributing to a more rounded taste.
Step 9
Once the lamb and onions are partially cooked, add the chunky potato and carrot pieces. Stir-fry for another 2-3 minutes, allowing the vegetables to get lightly coated in the oil. This step helps to caramelize the vegetables’ natural sugars and prevents them from breaking apart too easily.
Step 10
To prevent burning and to start the simmering process, add about 200ml of water. This will help the ingredients cook evenly. You can substitute water with broth for an even richer flavor.
Step 11
In a separate bowl, whisk 30g of Ottogi mild curry powder with 200ml of warm water until smooth. Dissolving the curry powder in warm water (not cold) prevents lumps and ensures a silky texture. (Note: 50g is typically for two servings, but we’ve adjusted the amount here.)
Step 12
Pour the dissolved curry mixture into the pot with the lamb and vegetables. Stir well to combine everything evenly.
Step 13
Add 1 tablespoon of ketchup and stir it into the curry. The ketchup provides a pleasant tanginess and a complex layer of flavor that complements the curry spices beautifully.
Step 14
Finally, add 1 tablespoon of red chili powder and additional black pepper to your liking for a touch of heat and spice. Stir everything together and simmer over medium-low heat for 5-7 minutes, or until the curry thickens to your desired consistency. Your delicious lamb curry is now ready to be served!
