Curried Leg of Lamb


  • 2 legs of lamb bone-in
  • 6 cardamom pods
  • 4 star anise
  • 1″ cinnamon stick
  • 1 large red onion, diced
  • 8-10 cloves of garlic, minced
  • 1 1/2 tbsp ginger, grated
  • 2 Roma tomatoes, chopped fine
  • 1 tbsp red chili powder
  • 1 1/2 tbsp coriander powder
  • a few curry leaves
  • 4 cups hot water
  • salt to taste
  • 2 tbsp oil

Method(How to Cook)

In a large pan, heat 1 tbsp oil and brown the meat evenly on all sides. Remove the meat from the pan and keep aside.

Add the rest of the oil into the same pan and add the cardamom, star anise and cinnamon and saute for a few seconds.

Add the onion, garlic and ginger and saute till the onions starts to brown. Add the chili powder and coriander powder and mix well. Reduce the heat to medium and saute till the spices are aromatic and the oil starts to separate. Add the chopped tomatoes and stir well to combine, cook till the tomatoes are completely blended in.

Add the lamb back into the pan and mix well so that lamb pieces are coated with the spice mixture on all sides. Add the curry leaves, salt and 4 cups of hot water and mix well. Bring to a boil, cover with a tight fitting lid and reduce the heat to medium.

Cook for about 50-60 minutes. Remove the lid and cook on high heat to reduce the liquid down to form a really thick gravy.

Serve hot with steamed rice.

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