Slow-Cooked Spiced Lamb Curry — Hyderabadi Lamb Curry
A Hyderabadi lamb curry in a deeply spiced coconut-and-yogurt gravy with toasted poppy seeds, sesame, and curry leaves, slow-simmered until the lamb is fork-tender.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 440g lamb pieces with 6 tbsp yogurt, 3 tbsp ginger-garlic paste, and 0.5 tsp salt; rub to coat and rest 8 minutes. Toast 4 tbsp desiccated coconut in a dry skillet over medium heat for 90 seconds until light golden. Add 2 tbsp sesame seeds, toast 60 seconds until fragrant, cool 1 minute. Drain 2 tbsp soaked poppy seeds. Blend toasted coconut, sesame, poppy seeds, and 8 tbsp water into a smooth thick paste.
Bloom
Heat 4 tbsp oil in a heavy saucepan over medium heat. Add 20 curry leaves, let crackle 10 seconds until fragrant. Add 300g thinly sliced onion, cook 8 minutes stirring until deep golden brown.
Build 1
Add 4 slit green chillies, cook 30 seconds on medium. Add 160g finely chopped tomato, 3 tsp kashmiri chilli powder, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, and 0.5 tsp salt. Cook 4 minutes on medium-low, mashing tomato, until oil beads on the surface.
Sear
Add marinated lamb with all marinade to the pan. Sear 5 minutes over medium-high heat, stirring, until lamb edges colour and yogurt absorbs into the masala.
Build 2
Add the coconut-poppy-sesame paste, cook 2 minutes on medium-low stirring until aromatic. Add 500ml hot water, stir, cover, and simmer on low heat 32 minutes stirring once until lamb is fork-tender.
Reduce
Uncover and cook 2 minutes on medium if gravy is too loose—finished gravy should be thick and clinging to meat. Stir in 1.5 tsp garam masala off heat, rest 2 minutes covered.
Plate
Garnish with 2 tbsp fresh coriander and serve with bagara baingan, basmati rice, paratha, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.