Thai Lamb Curry

Prep time
10 min
Cooking time
60 min
Cousine / Course
Indian-Nonveg
Servings
3

Ingredients – Masala

  • जीर / जीरा / Cumin seeds – 1 tsp
  • धने / धनिया / Coriander seeds – 2 tsp
  • मीरे / काली मिर्च / Black peppers – 8-10
  • इलायची / Cardamom – 2
  • लवंग / लौंग / Clove – 2
  • लसुन / लेहसुन / Garlic – 7-8 cloves
  • अदरक / Ginger – 1 inch
  • छोटा कांदा / प्याज / Baby Onion- 10-12
  • लाल मिरची/ Red dry chili – 1/2 cup

Making Masala

  1. Heat pan on low to medium
  2. Add cumin seeds, roast till aromatic
  3. Repeat the same for coriander seeds, black peppers, cardamom and cloves
  4. Transfer roasted masala to grinder, add garlic, ginger, baby onions (shallots) and red dry chili. Grind the fine paste
  5. Set aside masala

Ingredients – Cooking Lamb

  • तेल / Oil – 1 tbsp
  • दालचीनी / Cinnamon – 1 inch
  • तमालपत्र/ तेज़पत्ता / Bayleaf – 1
  • इलायची / Cardamom – 1
  • जायफळ / Nutmeg – a pinch
  • Lamb/Mutton – 500 gm
  • मीठ / नमक / Salt – as per taste
  • Masala paste – 1 tsp
  • Coconut milk – 1/2 cup
  • Add water 1-2 cups
  • Lime peel from half lime
  • Coriander stems – 2 stems

Cooking Lamb

  1. Take pressure cooker, add oil and heat on medium, add cinnamon, bayleaf, cardamom, nutmeg fry till aromatic
  2. Add cut, cleaned lamb, add salt, mix well
  3. Add masala paste, mix well
  4. Add coconut milk mix well
  5. Add water, lemon peel, coriander stems and mix well
  6. Close the lid and pressure cook lamb, takes about 6-7 whistles
  7. Set aside

Ingredients – Curry

  • तेल / Oil – 1 tbsp
  • कांदा / प्याज / Onion – 1 chopped
  • Red masala paste – 3 tbsp
  • Chili flakes – 1 tsp
  • बटाटा / आलू / Potato – 1 cut
  • कोथंबीर / धिनया / Coriander
  • Cooked Lamb
  • Coconut milk – 1 cup
  • चिंच / इमली / Tamrind concentrate-1 tsp
  • साखर / शक्कर / Sugar – 1 tsp

Making Curry

  1. Heat deep pot on medium heat
  2. Add oil, once oil heats add onion, cook till onion is soft
  3. Add red masala paste, mix well
  4. Add chili flakes, mix well
  5. Add potato, use little coconut milk if masala is dry, mix well
  6. Add chopped coriander leaves, mix well
  7. Add 1/2 cup coconut milk, coriander leave, and mix well, bring to boil
  8. Add cooked lamb, mix well
  9. Add tamarind, sugar, mix well, cook till potato is soft
  10. Add another 1/2 cup coconut milk, stir well, simmer for 2-3 min
  11. Garnish with coriander, Creamy Juicy Thai lamb curry is ready!

Tips

  1. Lamb/Mutton with bone works well too
  2. Regular onion is alternative to baby onions (Shallots)
  3. Adjust pressure cooker whistles as per meat type and desired tenderness of meat
  4. Ginger is used as substitute to Galangal, which is used in tThai recipes
  5. Serve with Rice

How to serve

  1. Serve hot
  2. Serve with rice

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