Lamb Curry with Fresh Spices

1. 1
   Prep. Cut the lamb into small pieces. Peel the garlic and ginger and set out the whole spices.
   ▶ Watch at 0:33
2. 2
   Make the paste. Mash the ginger and garlic for about 5 minutes into a paste.
3. 3
   Cook the lamb first. Add 1 tbsp of the paste, half the whole spices, the bay leaf, salt, a pinch of turmeric, ¼ tsp chilli powder and 1 cup of water. Pressure cook on high (about 5 minutes on induction, or 5–7 whistles), or simmer 20–25 minutes with more water. Keep the cooking liquid.
   ▶ Watch at 1:27
4. 4
   Start the masala. Heat oil on medium, sauté the rest of the paste for a couple of minutes, then add the remaining whole spices for about a minute.
   ▶ Watch at 3:24
5. 5
   Cook the onions for about 10 minutes, until really soft and starting to brown.
6. 6
   Add tomatoes and spices: ½ tsp salt, ½ tsp turmeric, 2 tbsp coriander powder, ¼ tsp garam masala and a few curry leaves. Cover and cook 5 minutes.
7. 7
   Blend or not. Cool and blend for a smooth gravy, or leave it as is. I keep it chunky for the crunch of the whole spices.
8. 8
   Bring it together. Add the lamb and its cooking liquid to the masala and cook on medium-high for about 10 minutes, stirring, until the gravy thickens.
   ▶ Watch at 7:40
9. 9
   Finish with chopped coriander and serve with plain rice.
   ▶ Watch at 8:49

Tips from the video

💡 Extra tips, not in the video Bonus tips