Bihari lamb curry recipe
Atul Kochhar says: This lamb curry recipe is from Bihar, where I was born and raised. I have always loved the region’s rustic food and simple flavours. It was a favourite meal to cook outdoors on our New Year’s Day picnic to Dimna Lake in Jamshedpur.
See method- Serves 6
- 30 mins to prepare and 1 hour 20 mins to cook
- 454 calories / serving
- Dairy-free
Ingredients
- 4½ tbsp rapeseed oil
- 3 dried bay leaves
- 2 cloves
- 10 black peppercorns, crushed
- 3 large onions, thinly sliced
- 900g diced lamb shoulder
- 2 small whole garlic bulbs, outer skins removed
- 2 tsp garam masala
- 15g fresh coriander, chopped
- basmati rice, cooked, to serve
For the spice paste
- 3 medium tomatoes, chopped
- 12 garlic cloves, peeled
- 50g fresh ginger, peeled and chopped
- 2 green finger chillies, chopped
- 1 tsp ground turmeric
- 2 tsp English mustard
- 2 tsp mild chilli powder
- 2 tbsp ground coriander
- 10 black peppercorns, crushed
- 1½ tsp cumin seeds
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1885kJ 454.0kcal
- Fat
- 32g
- Saturates
- 9g
- Salt
- 0.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 15.3gProtein 31.0gFibre 6.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Heat 2 tbsp oil in a large saucepan over a medium heat and add the bay leaves, cloves, peppercorns and onions. Fry for 15-20 mins, stirring occasionally, until light brown. Remove to a plate.
- Add ½ tbsp oil to the pan, increase the heat to high, then fry one-third of the diced lamb for 3-4 mins, to seal all over. Remove with a slotted spoon and set aside with the spiced onions. Repeat with the remaining lamb. Once all the lamb is sealed, return the lamb and onions to the pan.
- Meanwhile, blitz all the ingredients for the spice paste together in a blender or food processor with 120ml water and the remaining oil. Add to the lamb, along with the whole garlic bulbs and 500ml water; season. Bring to the boil, then reduce to a low-medium heat and simmer, uncovered, for 1 hr, stirring occasionally until the lamb is tender. Stir through the garam masala and simmer for a further 4 mins; season to taste. Top with the coriander and serve with rice.
- See more Curry recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
