Lamb Tarkari
Experience the rich and aromatic flavors of Lamb Tarkari, a traditional South Asian lamb curry that’s brimming with bold spices and hearty goodness. This comforting dish combines tender chunks of lamb slow-cooked with a fragrant blend of cumin, coriander, turmeric, and garam masala, enhanced by the warmth of bay leaves, cinnamon, and cardamom. Perfectly softened onions, tomatoes, and a touch of paprika create a luscious base, while the finishing garnish of fresh cilantro adds a burst of freshness. Prepared with mustard oil for an authentic touch, this savory lamb curry is perfect when served with fluffy steamed rice or warm naan. Whether for a cozy family dinner or a weekend indulgence, this one-pot delight is sure to satisfy your cravings for a flavorful, home-cooked meal.
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Recipe Information
Ingredients
- 1 kg lamb (bone-in or boneless, cut into chunks)
- 2 medium onion (finely chopped)
- 2 medium tomatoes (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 small green chilies (slit lengthwise)
- 4 tablespoons mustard oil (or vegetable oil)
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 2 leaves bay leaves
- 1 inch cinnamon stick
- 3 pieces cloves
- 3 pieces cardamom pods (crushed)
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons cilantro (chopped, for garnish)
Instructions
Heat the mustard oil (or vegetable oil) in a heavy-bottomed pan or pressure cooker over medium heat until it begins to shimmer.
Add the cumin seeds, bay leaves, cinnamon stick, cloves, and crushed cardamom pods. Sauté for 30 seconds until aromatic.
Add the chopped onions and cook until golden brown, stirring frequently, about 7-8 minutes.
Stir in the minced garlic, grated ginger, and green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and paprika. Cook until the tomatoes break down and the oil begins to separate, about 5-7 minutes.
Add the lamb chunks to the pan and mix well to coat them with the spice mixture. Cook for 10 minutes, stirring occasionally, to brown the lamb slightly.
Season with salt and pour in the water. Stir and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and let the curry simmer for 40-50 minutes, or until the lamb is tender and the flavors are well combined. Stir occasionally and add water if needed to adjust the consistency.
Stir in the garam masala and simmer for an additional 5 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or flatbread, such as naan or roti.
Nutrition Facts
Calories |
3682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.3 g | 372% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 17.9 g | ||
| Protein | 208.7 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4126 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
