Authentic Handi Lamb Curry

Ingredients

• 1.2 kg Spring Lamb (with fat and bone marrow) (cut into bite‑size pieces, keep fat on for flavor)
• 3 pieces Bay Leaves
• 1 piece Cinnamon Stick (about 4 inches long)
• 6 pods Green Cardamom Pods
• 2 medium Onion (thinly sliced)
• 10 cloves Garlic Cloves (minced)
• 2 tsp Ginger (heaped, minced)
• 1 piece Green Bell Pepper (chopped)
• 4 medium Tomatoes (chopped)
• 10 pieces Green Chilies (sliced lengthwise)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 2 tsp Chili Powder
• 2 tsp Curry Powder (Eastern brand)
• 1 tsp Garam Masala (Bangladeshi blend)
• 0.5 tsp Turmeric Powder
• 4 tbsp Mustard Oil (for authentic flavor)
• 2 tsp Salt (adjust to taste)
• 2 cup Water (added if sauce reduces too much)

Instructions

1. Marinate the Lamb

   In a large mixing bowl combine the lamb pieces with yogurt, ginger, garlic, garam masala, coriander, cumin, chili powder, curry powder, turmeric, salt and mustard oil. Mix thoroughly until every piece is coated. Cover with cling film and refrigerate for at least 1 hour.

   Time: PT30M

2. Toast Whole Spices

   Heat the mustard oil in the heavy‑bottom pot over medium heat. Add bay leaves, cinnamon stick, and cardamom pods. Stir for about 1 minute until fragrant.

   Time: PT5M

   Temperature: Medium heat

3. Sauté Onions

   Add the sliced onions to the pot. Cook, stirring occasionally, until they turn golden brown, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium heat

4. Add Ginger‑Garlic and Fresh Garlic

   Stir in the minced ginger, ginger‑garlic paste and the minced garlic cloves. Sauté for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium heat

5. Incorporate Vegetables

   Add chopped tomatoes, green bell pepper and sliced green chilies. Cook, stirring, for about 5 minutes until the tomatoes soften.

   Time: PT5M

   Temperature: Medium heat

6. Blend Yogurt

   Stir in the cup of yogurt, mixing well to avoid curdling. Cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Add Ground Spices

   Sprinkle coriander powder, cumin powder, chili powder, curry powder, turmeric, garam masala and salt over the mixture. Stir thoroughly so the spices coat the vegetables.

   Time: PT2M

8. Introduce Marinated Lamb

   Add the marinated lamb pieces to the pot, turning them to coat with the spiced sauce. Cook for 5 minutes, allowing the meat to sear lightly.

   Time: PT5M

   Temperature: Medium heat

9. Slow Simmer

   Reduce the heat to low, cover the pot with a tight‑fitting lid, and let the curry simmer gently for 1 hour 30 minutes. Stir occasionally and check that the liquid is not evaporating completely.

   Time: PT1H30M

   Temperature: Low simmer

10. Adjust Consistency & Continue Cooking

    After the initial simmer, check the lamb tenderness. If it is not yet fork‑tender, add about 2 cups of water, increase heat to medium‑low, and continue cooking for another 30‑45 minutes until the meat is melt‑in‑your‑mouth soft.

    Time: PT45M

    Temperature: Medium‑low

11. Final Flavor Boost

    Stir in a half‑teaspoon of fresh garam masala and sprinkle chopped fresh coriander over the curry. Let it sit for 5 minutes before serving.

    Time: PT5M

12. Serve

    Serve the hot Handi Lamb Curry with steamed basmati rice or warm naan. Enjoy!

    Time: PT0M

Nutrition Facts

Calories

950

Protein

60 g

Carbohydrates

15 g

Fat

70 g

Fiber

4 g