I just don’t get it!
I’ve been to many Indian restaurants and have tasted curries from tons of take away places, as well as food courts inside shopping malls (We actually call them shopping centres here). But every time i ordered a lamb curry, the meat tends to be really lean…too lean!
Sure, lamb probably has one of the highest fat content out of all meats, but did you know that around 50% of those are actually good fat, monounsaturated fat?
That’s why lamb is considered a staple in Mediterranean diets.
Now i’m not gonna go into full details about the health benefits of eating lamb and why you should include it in your diet.
There are far more important things to focus here today.
So let’s just leave that aside…
No, don’t get me wrong, Mr Sheep.
I love lamb very much. I actually prefer this over every other red meat.
But for me, lamb without a bit of fat is like a cheeseburger without cheese.
Really…eating a curry full of lean meat from young sheep just destroys the whole dish for me.
So the other day, i was craving for a nice curry lamb. I thought about buying take away from a place that’s only 5 mins drive down the road. I love their nann breads, but they also make lovely curries and will occasionally throw in a piece or 2 that actually comes with some fat.
But since i had some time on my hands and the fact that I really wanted to chew on a piece of REAL lamb, one that comes with all the extra calories (which we humans need anyway) and monounsaturated fat.
So I decided to make my own.
Off i went to my local butcher and bought a chuck of really good quality lamb shoulder. Now in case you’re wondering, meat from lamb shoulders tends to be really tender and guess what else?
IT COMES WITH ENOUGH FAT!!!
So after some knife works and a bit of slicing and dicing.
This is what i came up with.
Simple, fragrant and delicious lamb curry using everyday ingredients with plenty of meat, sauce and vegetables for everyone!
- Lamb Meat - 600g (Diced)
- Potato - 2 qty (Diced)
- Carrot - 2 qty (Sliced)
- Curry Powder - 2 tbsp
- Coconut Milk - 400ml
- Tumeric Powder - 1/2 tbsp
- Cumin Powder - 1/2 tbsp
- Chilli Powder - 1/2 tbsp
- Paprika Powder - 1 tsp
- Five Spice Powder - 1/2 tbsp
- Dried Oregano - 1 tsp
- Dried Parsley - 1 tsp
- Dried Thyme - 1 tsp
- Bay Leaf - 2 qty
- Lime Leaf - 1 qty
- Salt - 1 tsp
- Sugar - 2 tsp
- Fish Sauce - 1 tbsp
- Extra Virgin Olive Oil - 1 tbsp
- Brown Onion - 1 qty (Diced)
- Garlic - 5 gloves (Finely Chopped)
- Fresh Milk - 200ml
- Water - 500ml
- Water - 2 tbsp
- Cut and dice lamb meat (600g). Leave aside
- Heat pot on medium low heat and add extra virgin olive oil (1 tbsp).
- Finely chop garlic (5 gloves) and dice brown onion (1 qty). Add both ingredients into the pot and stir fry for 1 min.
- Turn stove to medium high heat. Add curry powder (2 tbsp), tumeric powder (1/2 tbsp), cumin powder (1/2 tbsp), chilli powder (1/2 tbsp), paprika powder (1 tsp), five spice powder (1/2 tbsp) and fish sauce (1 tbsp). Continue to stir fry for 2 mins.
- Add lamb meat (600g), dried oregano (1 tsp), dried parsley (1 tsp) and dried thyme (1 tsp). Stir fry for 5 mins to ensure all the meats are well coated.
- Turn to medium heat. Allow the meat to cook and fully absorb all the flavours from the spices. Stir occasionally for 10 mins. If meat and spices becomes too dry, add 2 tbsp of water, or more if needed.
- Add coconut milk (400ml), fresh milk (200ml) and water (500ml) into pot.Then add bay leaf (2 qty), lime leaf (1 qty - make sure stems are removed including the center).Turn to high heat.
- Now add sugar (2 tsp), salt (1 tsp), potatoes (2 qty - diced) and carrots (2 qty - sliced). Give it a good stir, cover and bring to a boil.
- Once boiling, turn heat to medium low and allow curry to simmer for 40 mins. Stir occasionally to avoid sticking on the bottom.
- Open lid after 40 mins and check if curry sauce is reduced to desired thickness, If not allow to simmer for another few mins. Lamb curry is ready to serve!
Every stove top is different so your curry sauce may or may not reduced to the texture that you'd like. Simply adjust simmering time or add extra water if needed.
I hope that you and your loved ones will enjoy this curry as much as we did. While this may not taste like your traditional curry, you will find that the spices used in this recipe are very common and general.
So most people will have these in their kitchen. If not, these spices are easily available in your local supermarkets or grocery stores.
Obviously, there are more authentic Indian curries out there, but those spices may not be easy to find unless you eat curries everyday and know your way around.
I like to keep things simple and work with the ingredients i have on hands.
See how you go and don’t forget to use lamb shoulder meats for this recipe, because it really does lift up the whole dish. Of course, if you want to stay away from fat altogether, you can opt for leaner meats.
That’s just me and that’s also the beauty of cooking.
The freedom to control WHATEVER ingredients you want to put in.
Like anything, moderation is the key and staying balance is my theme!
So love your tongue, respect the food, look after your body and enjoy cooking.
P.S Good foods are meant to SHARE. So don’t forget to share this amazingly simple lamb curry recipe with your friends and family.