Recipe | Lamb Curry With Rice

Curry is one of the easiest South Asian dishes you can make. Every corner of that region has its own unique way of making it but generally, most of them follow the same method. I learned how to make curry with my mother. She is famous in my family for making the most delicious curry, and it doesn’t include any kind of protein in it. Her secret is, she mixes yogurt with gram flour, which not only makes the sauce extra creamy but adds flavor. I will share that recipe in the coming weeks but for now, I used the same method to make this lamb curry. The end result was a creamy, and delicious curry that was so satisfying.

Recipe: Lamb curry with rice
Serves 2–4


½ pound of lamb cut into cubes.
1 medium diced onion
3 medium or 6 small sized tomatoes diced
1 tablespoon of grated ginger and garlic
1–3 Thai chillies.
½ teaspoon of turmeric
½ teaspoon of curry powder or garam masala
1 cup of plain yogurt
2 tablespoons of gram flour (besan)
2 tablespoons of Ghee
Salt and pepper to taste


Fry onions in ghee until golden brown. Add lamb and fry until brown on all sides. Then add chilies, garlic, and ginger, and stir. Once the ginger and garlic have become slightly brown add tomatoes, salt, pepper, turmeric and curry powder, and stir. Cook the tomatoes till it has released its juices. Pour in ½ cup of water or stock and cover. Cook for about 1 hour or until lamb is soft.

To make the curry creamy, mix yogurt and gram flour into a creamy consistency. Gently stir the yogurt mixture into the tomato sauce. Lower the heat to medium-low, and let it cook slowly. As soon as you see the first sign of it boiling (about 7–10 minutes), switch of the gas immediately. This will prevent the sauce from breaking. Serve hot with basmati rice.

1 comment:

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