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Hand-Churned Pot Lamb Kurma
🇮🇳 Indian

Hand-Churned Pot Lamb Kurma

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Chikmagalur cooking — Hand-Churned Pot Lamb Kurma brings a hand-churned touch with a classic kurma finish. About 63 minutes from fridge to table.

Prep 13 min Cook 50 min Serves 4 Medium

Ingredients

  • Saltto taste
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Lamb500 g, cubed

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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