Mughlai Lamb Curry

Mughlai Lamb Curry is a rich and aromatic dish that originates from the Mughlai cuisine, known for its elaborate and flavorful recipes.

Non Vegetarian Gluten Free Main Course Mughlai Lamb Curry Indian
Mughlai Lamb Curry

Ingredients

  • 1 kg lamb, cut into pieces
  • 1 cup yogurt
  • 2 onions, finely chopped
  • 4 tomatoes, pureed
  • 1/4 cup cashew nuts, ground into a paste
  • 2 tbsp ghee
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Marinate the lamb pieces in yogurt for 30 minutes.
  2. Heat ghee in a large pot and add cinnamon, cardamom, and cumin seeds. Sauté until fragrant.
  3. Add the chopped onions and cook until golden brown.
  4. Stir in the ginger-garlic paste and cook for 2 minutes.
  5. Add the marinated lamb and cook until the yogurt is absorbed and the meat is browned.
  6. Pour in the tomato puree and cook for 10 minutes.
  7. Add the turmeric, red chili powder, and salt. Cook for another 10 minutes.
  8. Pour in the cashew nut paste and simmer for 15 minutes.
  9. Sprinkle garam masala and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pot Knife Cutting board Measuring cups and spoons

Tools

Serving bowls Serving spoons

Serving suggestions

Serve the Mughlai Lamb Curry with steamed rice or naan bread.

Tips & tricks

For a richer flavor, you can add a splash of heavy cream at the end of cooking.

Cost

$25