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Bihari lamb curry recipe

Bihari lamb curry recipe

1 rating

Atul Kochhar says: This lamb curry recipe is from Bihar, where I was born and raised. I have always loved the region’s rustic food and simple flavours. It was a favourite meal to cook outdoors on our New Year’s Day picnic to Dimna Lake in Jamshedpur. See method

  • Serves 6
  • 30 mins to prepare and 1 hr 20 mins to cook
  • 454 calories / serving
  • Dairy-free

Ingredients

  • 4½ tbsp rapeseed oil
  • 3 dried bay leaves
  • 2 cloves
  • 10 black peppercorns, crushed
  • 3 large onions, thinly sliced
  • 900g diced lamb shoulder
  • 2 small whole garlic bulbs, outer skins removed
  • 2 tsp garam masala
  • 15g fresh coriander, chopped
  • basmati rice, cooked, to serve

For the spice paste

  • 3 medium tomatoes, chopped
  • 12 garlic cloves, peeled
  • 50g fresh ginger, peeled and chopped
  • 2 green finger chillies, chopped
  • 1 tsp ground turmeric
  • 2 tsp English mustard
  • 2 tsp mild chilli powder
  • 2 tbsp ground coriander
  • 10 black peppercorns, crushed
  • 1½ tsp cumin seeds
Make it veggie: The spice paste in the Bihari lamb curry can be used to flavour veggie curries. Swap the lamb shoulder for seasonal root veg and cook until tender

Each serving contains

  • Energy

    1885kj
    454kcal
    23%
  • Fat

    32g 45%
  • Saturates

    9g 47%
  • Sugars

    8g 9%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 15.3g Protein 31g Fibre 6.5g

Method

  1. Heat 2 tbsp oil in a large saucepan over a medium heat and add the bay leaves, cloves, peppercorns and onions. Fry for 15-20 mins, stirring occasionally, until light brown. Remove to a plate.
  2. Add ½ tbsp oil to the pan, increase the heat to high, then fry one-third of the diced lamb for 3-4 mins, to seal all over. Remove with a slotted spoon and set aside with the spiced onions. Repeat with the remaining lamb. Once all the lamb is sealed, return the lamb and onions to the pan.
  3. Meanwhile, blitz all the ingredients for the spice paste together in a blender or food processor with 120ml water and the remaining oil. Add to the lamb, along with the whole garlic bulbs and 500ml water; season. Bring to the boil, then reduce to a low-medium heat and simmer, uncovered, for 1 hr, stirring occasionally until the lamb is tender. Stir through the garam masala and simmer for a further 4 mins; season to taste. Top with the coriander and serve with rice.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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