Spicy Andhra Lamb Curry

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add the finely chopped onions and sauté until golden brown.
2. 2.
   Add the ginger-garlic paste and sauté for another minute until fragrant.
3. 3.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
4. 4.
   In a separate small pan, dry roast the fenugreek seeds until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder.
5. 5.
   Add the red chili powder, turmeric powder, coriander powder, cumin powder, ground fenugreek seeds, and salt to the tomato mixture. Mix well.
6. 6.
   Add the lamb pieces to the pan and coat them evenly with the spice mixture.
7. 7.
   Cover the pan and cook on low heat for about 45 minutes to 1 hour, or until the lamb is tender and cooked through.
8. 8.
   Garnish with fresh cilantro and serve hot with naan or rice.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb, such as leg or shoulder, for the best results. Trim any excess fat before cooking.
• Fenugreek seeds — Dry roasting the fenugreek seeds enhances their flavor. Be careful not to burn them while roasting.

Tips & Tricks

• For an extra kick of heat, add a few slit green chilies to the curry.
• Marinating the lamb in yogurt for a few hours before cooking can help tenderize the meat.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Spicy Andhra Lamb Curry with steamed basmati rice or naan bread. A side of raita (yogurt sauce) and pickles complements the flavors of the curry.

Presentation advice

Garnish the Spicy Andhra Lamb Curry with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Indian copper or brass serving dish for an authentic touch.