Lamb aloo curry
Curries With Bumbi · ♥ 1.2K likes · 47.5K views · 5 min video
Read about shoulder (roast, chops, stew meat) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 913 g lamb shoulder pieces with bones
- 250 g chopped onions
- 1 tsp paprika
- 2 tsp red chili powder
- 1 tsp jeera (cumin seeds)
- 2 tsp salt
- 618 g potatoes
- 2–3 tbsp oil
- 1 tsp garam masala powder
- 2 tbsp plain yogurt
Optional: rub the lamb with the yogurt and leave about an hour or overnight, then rinse very well, to remove the strong smell and tenderize.
- 1 whole tomato
- garlic
- ginger
Purée the tomato, garlic and ginger to a smooth paste in a blender jar.
- 1 whole dried bay leaf
- 1 whole cinnamon stick
- 1 whole black cardamom
Put the washed lamb in the pressure cooker with the bay leaf, cinnamon stick and black cardamom.
Loading the pressure cooker
- turmeric powder
Add the chopped onions, the tomato-ginger-garlic paste, paprika, red chili powder, turmeric, coriander powder and cumin seeds.
- coriander powder
- 1 cup hot water
Halve any large potatoes; prick the whole ones with a knife so they soak up the gravy.
Back on very high heat, stir from time to time until most of the liquid evaporates; this frying step is not to be skipped.
Add oil according to how much fat the meat has released, then garam masala, the potatoes and a sprinkle of sugar; mix.
- sugar
- 2 cup hot water
Add two cups of hot water (one cup if serving with naan); pressure cook 10 minutes and release naturally.
Potatoes, garam masala and second cook
- serrano peppers
- lemon juice
- coriander leaves
Remove the bay leaf and cinnamon stick; add serrano peppers, a dash of lemon juice and plenty of coriander leaves.
Finishing with chillies, lemon and coriander