This lamb curry is made by gradual cooking lamb shanks and chunks of lamb shoulder in a flavorful curry base with chopped apple, potatoes, onions, garlic, lemon, and raisins till it’s collapse tender.
It’s so good! The apples, onions, and raisins give the lamb curry some sweetness, whereas a pair slices of lemon add some acidity and bitter to stability the flavors of the dish.
I first encountered this lamb curry at my buddy Elizabeth Abbott’s dad or mum’s home and begged her mom Maria for the recipe, which, fortunately, she gave me. I’ve performed round with it through the years, upped the spices, added raisins, cooked it on the stovetop, cooked it in an On the spot Pot. All of it works.
The Secret to Nice Lamb Curry
The secret is gradual cooking the harder cuts of lamb. Each the shanks and the shoulders of a younger lamb get loads of train, which makes the meat way more flavorful than, say, a fragile lamb chop. However this exercise additionally makes the meat robust, and so you could prepare dinner it for an extended period of time to melt the connective tissue and make it tender.
These 1-hour lamb stews? Chewy. You want at the least 2 to 2 half hours to get the meat so tender that it’s falling off the bone. Wish to pace up the method? You possibly can lower the time in half in the event you use a stress cooker.
Lamb Curry within the On the spot Pot
You possibly can simply make this lamb curry in a stovetop stress cooker or On the spot Pot. Brown the lamb and onions as directed on the stovetop or utilizing the sear perform of the On the spot Pot. Prepare dinner the curry for 50 minutes on excessive stress. Then launch the stress, add the potatoes, and prepare dinner for one more 10 minutes at excessive stress.
Lamb Curry in a Gradual Cooker
To make in a gradual cooker, brown the lamb and onions as directed on the stovetop, then put the entire components right into a gradual cooker. Gradual prepare dinner for six hours on low, then add the potatoes and prepare dinner on excessive for 45 minutes extra earlier than serving.
Bone-in or Boneless Lamb?
I usually use bone-in lamb shanks, shoulder, and stew meat for lamb curry due to the extra taste and marrow goodness you may get from the bones. By the top of cooking the meat simply falls off the bones making it very easy to pick the bones earlier than serving.
That stated, use boneless if that’s what you want and also you don’t wish to take care of bones. Simply ensure you are utilizing meat from the extra flavorful cuts like a lamb shoulder or shank.
Tip for Cooking Rice
This curry is nice served over rice. For extra-flavorful rice, do this tip: If you’re utilizing ghee or butter to brown the lamb, add a pair tablespoons to the rice with the water once you put together it.
For instance, put a cup of basmati rice, 2 Tbsp of butter or ghee, 1 half cups of water in a saucepan. Convey to a boil, decrease the warmth to a simmer, cowl and prepare dinner for 15 minutes. Take away from warmth, let sit for 10 minutes and fluff with a fork.
The best way to Retailer and Freeze Leftovers
This curry will hold within the fridge for at the least 5 days, and like many stews, the flavors proceed to enhance with time.
This recipe additionally freezes fairly nicely, although the potatoes is perhaps a bit on the tender facet as soon as thawed. Freeze for as much as three months, thaw within the fridge in a single day, and reheat over low warmth on the stovetop to serve.
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Up to date April 23, 2019 : We spiffed up this publish to make it sparkle with new images and updates to the headnotes. No modifications to the unique recipe. Take pleasure in!