The Fast & Flavorful Spiced Lamb Curry That Pays Homage to My Mom

Prep: 50 mins

Cook: 70 mins

Difficulty: Intermediate

Servings: 4 Servings

At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. This week, our Kitchn love letter comes from a reader, Madhushree Ghosh, who is sharing her recipe for her mom’s lamb curry in honor of Mother’s Day.

Ingredients

1 1/2 cups buttermilk
1 cup diced red onion
1 cup fresh cilantro leaves
1/4 cup tandoori masala powder
1/4 cup ground coriander
2 tablespoons coarsely chopped garlic
2 tablespoons coarsely chopped peeled fresh ginger
2 tablespoons chili powder
4 teaspoons coarsely chopped jalapeño pepper (from TK pepper)
2 teaspoons garam masala
1 1/2 teaspoons kosher salt
2 pounds boneless lamb shoulder or lamb shoulder steaks, cut into large chunks
2 tablespoons grapeseed or vegetable oil
2 cups diced red onion
3 cups diced tomatoes
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 teaspoon minced jalapeño
2 teaspoons chili powder
2 teaspoons coriander seeds
2 teaspoons garam masala
2 teaspoons tandoori masala
1 teaspoon ground fennel
1 cup water
1 1/2 teaspoons kosher salt
2 teaspoons fenugreek leaves (optional)
Coarsely chopped fresh cilantro, for serving
Cooked basmati rice, for serving

Instructions

For the marinade:
Place the buttermilk, onion, cilantro, tandoori masala powder, coriander, garlic, ginger, chili powder, jalapeno, garam masala, and salt in a blender and blend until smooth. Place the lamb in a large bowl or large ziptop bag, pour in the spice mixture, and massage into the lamb. Cover the bowl or seal the bag and refrigerate at least 1 hour or up to overnight.
For the curry:
Heat the oil in a stovetop pressure cooker over medium heat or using the Sauté function on an electric pressure cooker until shimmering. Add the onions, tomatoes, garlic, ginger, and jalapeño and cook until the onions are softened, about 5 minutes. Add the chili powder, coriander, garam masala, and tandoori masala, and cook until fragrant, about 1 minute.
Remove the lamb from the marinade and wipe the excess off (discard the remaining marinade). Add to the pressure cooker, and cook, stirring occasionally, for 5 minutes. Add the fennel and stir to combine. Add the water and salt and stir to combine.
Lock the lid and make sure the valve is sealed. Bring the stovetop pressure cooker up to pressure and then cook for 30 minutes over medium heat, or set the cook time for 30 minutes at high pressure for an electric pressure cooker.
When the cooking time ends, do not vent the pressure cooker. Allow the pressure to release naturally for 20 minutes; quick release any remaining pressure. Open the lid and stir in the fenugreek leaves if using. Taste and season with more salt or tandoori masala as needed. If desired, let the sauce sit for a few minutes and skim off the grease. Garnish with cilantro and serve over rice.