Peshawar-style Lamb Curry

The Lamb Pasanda Curry I blogged about at the start of the year, has become a firm family favourite and we have had it a few times since then, loving it every time.

Having been given another shoulder of lamb, I decided I would try a new lamb curry from my curry bible. I chose the Peshawar-style Lamb Curry as I had all the rest of the ingredients in the cupboard and fridge.

Peshawar in the North West Frontier Province, was created during the British Raj to safeguard India from foreign invaders. The cuisine of this area is famous for its robust flavours and colours. This Lamb Curry is in a class of its own.

The recipe that I have listed below is the recipe and instructions from the book – however I made a small change to the recipe and roasted the lamb in the oven first of all for 3 hours at 160C, so that the meat would be so tender and fall off the bones. This meant that I could reduce the cooking/simmering time from 45-50 minutes to 10-15 minutes. The meat tasted amazing and so succulent. I will give the book version a go on another occasion but have to say this tasted great doing it this way!

Source: Curry Bible – Mridula Baljekar

(Printable Recipe)

Serves 4

Ingredients:
1lb 5oz/600g Boneless Shoulder or Leg of Lamb, cut into 1 inch cubes
4 tbsp Sunflower Oil
1 Cinnamon stick
5 Green Cardamom pods, bruised
5 Cloves
2 Bay Leaves
1 Large Onion, finely chopped
2 tsp Ginger Purée
2 tsp Garlic Purée
1 tbsp Tomato Purée
1 tsp Ground Turmeric
1 tsp Ground Coriander
1 tsp Ground Cumin
125g/4oz Thick Set Natural Yogurt
2 tsp Corn Flour
1 tsp Chilli Powder
150ml/5fl oz Warm Water
1 tbsp Chopped Fresh Mint Leaves
2 tbsp Chopped Fresh Coriander Leaves

1 In a saucepan, heat the oil over a low heat and add the cinnamon, cardamom, cloves and bay leaves. Let them sizzle for 25-30 seconds.

2 Add the meat, increase the heat to medium-high and cook until the meat begins to brown.

3 Add the onion, ginger and garlic purées, cook for 5-6 minutes, stirring regularly, then add the tomato purée, turmeric, ground coriander and cumin. Continue to cook for 3-4 minutes.

4 Mix together the yogurt, flour and chilli powder and add to the meat.

5 Reduce to a low heat, add the warm water, cover and simmer, stirring to ensure the sauce does not stick to the base of the pan for 45-50 minutes, or until the meat is tender. Simmer uncovered, if necessary, to thicken the sauce to a desired consistency.

6 Stir in the fresh mint and coriander and remove from the heat.

Serve with Indian bread.

Enjoy!

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10 thoughts on “Peshawar-style Lamb Curry”

    1. Thanks for the words of encouragement 🙂 I love how tender the pre-roasted lamb is, so I think I will be sticking with it!

  1. Ok, so I will have to admit that looks amazing I adore curry, just added my own tasty plum curry to my own blog, if you have about tried plum curry I suggest you check it out its amazing!
    Plum Curry
    Please do let me know if you make this and enjoy!

  2. My mouth is watering just from reading the recipe ingredients. I love curry and lamb too, and must try this soon.

  3. Hello,

    I am an Assistant Producer at ITV Productions and we are currently searching for potential contestants for Britain’s Best Dish. In case you haven’t seen the show before Britain’s Best Dish is an annual competition hosted by ITV for amateur cooks. In it we look for Britain’s best starter, main course and dessert. The winner of the competition receives the accolade of Britain’s Best Dish and takes home a £10,000 cash prize. We’re starting another series in the coming weeks and will be holding our regional auditions in May. As you are clearly a keen foodie you are just the sort of person we are looking for so if you are at all interested in taking part or know anyone who may be interested and haven’t already featured in the Best Dish studio finals, please email ASAP with your name, contact number, and where you’re from to bestdish@itv.com and we’ll be in touch soon.

    Thanks,

    Jude

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