Awadhi Spiced Lamb Curry

Ingredients

In this adaptation of Podi Mamsam to Awadhi cuisine, we incorporate the distinct flavors and techniques of Awadhi cooking. The original Indian dish is known for its spicy and tangy flavors, while Awadhi cuisine is renowned for its rich and aromatic dishes. We use a blend of Awadhi spices such as cardamom, cinnamon, and cloves to infuse the curry with a warm and exotic flavor profile. Additionally, we incorporate the traditional Awadhi cooking technique of slow-cooking the lamb to achieve a tender and melt-in-your-mouth texture. We alse have the original recipe for Podi mamsam, so you can check it out.

• 500g (1.1 lb) lamb, cut into pieces 500g (1.1 lb) lamb, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 2 green cardamom pods 2 green cardamom pods
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pan over medium heat. Add cumin seeds, cardamom pods, cinnamon stick, and cloves. Sauté for a minute until fragrant.
2. 2.
   Add chopped onions and cook until golden brown.
3. 3.
   Add minced garlic and grated ginger. Sauté for another minute.
4. 4.
   Add the lamb pieces and cook until browned on all sides.
5. 5.
   Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the lamb with the spices.
6. 6.
   Cover the pan and let the lamb cook on low heat for about 1.5 to 2 hours, or until tender. Stir occasionally and add water if needed.
7. 7.
   Sprinkle garam masala over the curry and mix well.
8. 8.
   Garnish with fresh cilantro leaves.
9. 9.
   Serve hot with rice or naan bread.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb for the best results. You can also marinate the lamb in yogurt and spices for a few hours before cooking to enhance the flavor and tenderness.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of almond or cashew paste to the curry.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Letting the curry rest for a while before serving allows the flavors to develop further.

Serving advice

Serve the Awadhi Spiced Lamb Curry hot with steamed rice or naan bread. It pairs well with a side of raita (yogurt dip) and pickles.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional copper or silver serving dish to enhance the royal appeal.