Lamb
Lamb Biryani
Lamb biryani layers tender shoulder masala with fragrant, separate basmati grains. Mint, coriander and whole spices perfume the covered pot. The meat is braised…
Lamb
Nepali Lamb Curry
This lamb curry uses a cumin-scented onion-tomato masala with ginger, garlic and coriander. Slow cooking allows lamb shoulder to become tender while the gravy takes on the meat’s savoury flavour. Fresh coriander and garam masala brighten the finish.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Cut shoulder into even cubes and retain enough surrounding fat for flavour without leaving large untrimmed lumps. Tomato moisture affects the water needed. Ground spices should be measured so turmeric and chilli do not overwhelm the lamb.
Cook the masala until the onion is soft and tomato no longer tastes raw. Coat the lamb, then simmer gently with the measured water, checking periodically for sticking and tenderness. Finish seasoning after the gravy has reached its final concentration.
A watery curry needs uncovered reduction once the meat is tender. Tough lamb needs more time with moisture, not vigorous boiling. If the base scorches, transfer the unburnt portion without scraping the pan.
About This Recipe
This lamb curry uses a cumin-scented onion-tomato masala with ginger, garlic and coriander. Slow cooking allows lamb shoulder to become tender while the gravy takes on the meat’s savoury flavour. Fresh coriander and garam masala brighten the finish.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy lidded pot
- ✓ Wooden spoon
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Colour the meat: Pat lamb dry and brown in half the oil in a heavy pot, working in batches. Set aside.
- Build the masala: Add remaining oil, cumin seeds and onion. Cook for 10–12 minutes until golden, then add ginger and garlic for 1 minute.
- Cook tomatoes: Stir in ground coriander, turmeric and chilli, then tomatoes and salt. Cook for 8–10 minutes until the mixture thickens.
- Braise slowly: Return lamb with bay leaves and water. Cover and simmer gently for 1½–2 hours, stirring now and then, until fork-tender.
- Set the consistency: Add hot water if the gravy reduces before the meat is tender. Once tender, uncover briefly if the sauce needs thickening.
- Finish: Add garam masala, cook for 3 minutes and remove bay leaves. Scatter with coriander and serve after a 5-minute rest.
Chef Notes & Tips
Lamb shoulder needs a gentle braise. Judge tenderness with a fork rather than stopping simply because the timer has finished.
Ingredient choices: Cut shoulder into even cubes and retain enough surrounding fat for flavour without leaving large untrimmed lumps. Tomato moisture affects the water needed. Ground spices should be measured so turmeric and chilli do not overwhelm the lamb.
Cooking control: Cook the masala until the onion is soft and tomato no longer tastes raw. Coat the lamb, then simmer gently with the measured water, checking periodically for sticking and tenderness. Finish seasoning after the gravy has reached its final concentration.
If something goes wrong: A watery curry needs uncovered reduction once the meat is tender. Tough lamb needs more time with moisture, not vigorous boiling. If the base scorches, transfer the unburnt portion without scraping the pan.
Ingredient Substitutions
- ↔ Lamb shoulder → goat shoulder, usually with a longer braise
- ↔ Fresh tomato → canned chopped tomato
- ↔ Coriander leaves → omit
Food Safety & Doneness
For intact lamb chops and roasts, reach at least 63°C and rest for 3 minutes. Shoulder and other braising cuts need longer to become tender. Use separate raw-meat utensils.
Serving & Plating
Serve with steamed rice and a cooked vegetable side. Add chopped coriander immediately before serving for a fresher aroma.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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