Khatta Lamb Curry with Tangy Tamarind and Spring Vegetables
This tangy and aromatic lamb curry features tender pieces of lamb simmered in a sour tamarind-based sauce with warming spices. Perfect for spring, it's brightened with fresh tomatoes and finished with seasonal green peas.
Ingredients
- 700g lamb shoulder, cut into 2-inch cubes
- 3 tablespoons vegetable oil
- 2 medium onions, finely sliced
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, grated
- 3 medium tomatoes, chopped
- 2 tablespoons tamarind paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 cup fresh or frozen green peas
- 2 cups water or lamb stock
- 1 teaspoon salt
- 2 dried red chillies
- Fresh coriander leaves for garnish
- 1 tablespoon jaggery or brown sugar
Instructions
Heat oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add cumin seeds and dried red chillies, letting them sizzle for 30 seconds until fragrant.
Add sliced onions and sauté for 8-10 minutes until golden brown and caramelised.
Add garlic and ginger, cooking for 2 minutes until aromatic.
Add the lamb cubes and brown on all sides for 5-6 minutes, stirring occasionally.
Stir in turmeric, ground coriander, red chilli powder, and salt. Cook for 1 minute to toast the spices.
Add chopped tomatoes and cook for 5 minutes until they break down into a thick paste.
Mix tamarind paste with water or stock, then pour into the pan. Add jaggery or brown sugar to balance the sourness.
Bring to a boil, then reduce heat to low. Cover and simmer for 75-90 minutes, stirring occasionally, until lamb is fork-tender and reaches an internal temperature of at least 75°C.
Add green peas and garam masala in the last 10 minutes of cooking. Adjust salt and sourness to taste.
Garnish with fresh coriander leaves and serve hot with steamed basmati rice or warm naan bread.
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