Eat Kashmiri beef or goat

[Indian] Andhra lamb curry - tender lamb in a spicy sauce

Ok, spicy is probably a bit of an understatement

The Indian state of Andhra or today Andhra Pradesh in the southeast of the country is known to be here the spiciest dishes to be cooked. This is also due to the very sharp Chili powder, which is made in Guntur. Even if I like to go looking for the strangest ingredients, I haven't set myself this task. It's hard enough to find Kashmiri chilli powder, which is popular in India because of its bright red color, not to mention dried whole Kashmiri chillies.

You have the sharpness and also the spiciness with this one lambcurry but even in hand. Just make it hot enough that you can Sharpness and the others diverse flavors perceive well, but not overwhelm you. If you are more sensitive than me, which is the case with many people, you should reduce the amount of chili powder, garlic and ginger a little. Alternatively, you can use more yogurt. The fatter the yogurt, the more it swallows the flavors and heat.

Marinating with yoghurt, garlic, ginger and spices and slowly cooking the lamb makes it wonderfully tender, so you can almost cook it cut with a spoon can. If the oil separates from the sauce, that is not a problem, it is exactly what you want. You can also leave the dish more saucy and stew a few potato cubes at the end. Whatever you like.

You can fish out the cooked whole spices before serving or when the dish is already on the plate. Just like you fish the cloves from the red cabbage 🙂 You can even eat the cardamom pods. I really like it when I bite a cardamom pod in between, because it gives a nice kick of freshness and aromas. But every jerk is different, isn't it?

[Indian] Andhra lamb curry - tender lamb in a spicy sauce
  • 100 g cream yogurt
  • 1.5 teaspoons of crushed garlic
  • 1.5 teaspoons of grated ginger
  • 1 teaspoon chili powder
  • ¼ teaspoon turmeric
  • 1 tbsp coriander greens, chopped
  • 350 g lamb for braising, roughly cut (here lamb hip)
  • 3 tbsp oil
  • 1 onion, finely chopped
  • 2 green cardamom pods
  • 4 cloves
  • 1 large tomato, finely chopped
  • ¼ teaspoon caraway seeds
  • 10 curry leaves
  • salt
  1. Beat the yogurt with a fork and stir in the garlic, ginger, chili powder, turmeric and coriander greens. Marinate the meat in this mixture for 2-4 hours.
  2. Heat the oil in a saucepan and sweat the onions in it until golden brown. Sweat cardamom and cloves for 1 minute.
  3. Fill the meat with the marinade into the pot and after 5 minutes turn the temperature down to a very low level. In about 10 minutes, let the marinade boil down completely while stirring and turn the meat continuously for another 5 minutes.
  4. Add the tomatoes and simmer for 5 minutes until their liquid has evaporated. Turn the meat again continuously for 5 minutes.
  5. Add the caraway seeds, curry leaves and salt and stir for 2 minutes. Pour in 250-500 ml of hot water (start with 100 ml and then add more water as required) and cover the meat and simmer at a low temperature.

Recipe source

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