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About the South Indian-Style Lamb Curry Recipe: A wholesome and delicious lamb curry with flavourful spices to pair with basmati rice and salad!

• Total Cook Time: 30/40 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Recipe Servings: 6
• Easy

Before cooking lamb curry, it’s important to ensure you have the necessary utensils prepared and ready for use. Here are some essential utensils you may need:

1. Cutting Board: Use a clean, sturdy cutting board to chop and prepare ingredients like onions, garlic, and ginger.
2. Knife: Have a sharp knife available for cutting and slicing ingredients, such as the lamb, vegetables, and herbs.
3. Mixing Bowls: Keep a few mixing bowls handy for marinating the lamb, preparing spice blends, or holding chopped vegetables.
4. Measuring Spoons and Cups: These are useful for accurately measuring spices, seasonings, and other ingredients.
5. Large Pot: Choose a pot that is large enough to comfortably accommodate all the ingredients and allow for stirring during the cooking process.
6. Spoon or Spatula: These utensils are ideal for stirring the lamb curry as it cooks, ensuring even distribution of flavours.
7. Serving Spoons: Have a couple of serving spoons ready for transferring the cooked lamb curry onto plates or bowls when it’s time to serve.
8. Plates and Bowls: Set out enough plates and bowls for each person, as well as additional serving dishes if you plan to serve the lamb curry family-style.
9. Eating Utensils: Ensure that you have enough forks, spoons, and knives for each guest to enjoy their meal.

Before you start cooking, make sure all the utensils are clean and readily accessible. Having them prepared beforehand will help you cook efficiently and enjoy a smooth cooking process.

Ingredients of South Indian-Style Lamb Curry

• 1 kg lamb ( back-leg )
• 1 onion, finely sliced
• 1 tablespoon of freshly crushed ginger and garlic
• Kashmiri chili powder
• Breyani spice
• Garum masala
• Turmeric powder
• Course salt
• 2 sprigs curry leaves
• ½ cabbage
• 2 large potatoes
• Cooking oil ( of choice)
• Cinnamon sticks, bay leaf, anise, and cardamom
• Coriander

How to Make South Indian-Style Lamb Curry

Method: rinse lamb meat and leave in a colander. Now put the meat into a dish and add the required amounts of the following ingredients:

Kashmiri chili powder

Turmeric powder

Breyani spice

Garam masala

Salt

Ginger and garlic

Sliced onion

Curry leaves

Mix well to coat the lamb with the spices, and set aside

To your pot, add the required amount of cooking oil and turn on the heat to medium on your stove. When the oil is heated, add the cinnamon sticks, bay leaf, anise, and cardamom pods and allow them to sauté. Now add the marinade to the pot. Give it a good mix, put on the lid, and cook on medium heat. In 10 minutes, you will check in and stir the curry. Allow to cook on medium to low heat. Now you add the chopped cabbage and simmer for 5 minutes. Now you can give the curry a mix and place the potatoes in the curry. And allow it to cook for 15 minutes. Now drizzle with fresh coriander.

How will I know the lamb curry is ready?

How to determine if the South Indian-style lamb curry is ready, there are a few indicators to look for. Firstly, check the tenderness of the lamb pieces. They should be soft and easily break apart with a fork. If they are still tough, continue simmering until they reach the desired tenderness. Additionally, taste the curry to ensure that the flavour’s have melded together. The spices should be well-balanced, and the curry should have a rich and robust taste. Adjust the seasoning if needed by adding more salt or spices according to your preference. Lastly, check the consistency of the curry. It should have a thick, gravy-like consistency that coats the lamb pieces. If the curry is too thin, you can simmer it uncovered for a little longer to thicken it. Once these factors align, you will know that your South Indian-style lamb curry is ready to be served and enjoyed.

Serve with freshly cooked basmati rice and a delicious serving of homemade salad.

To complement the flavorful lamb curry, serve them with freshly cooked basmati rice and a delightful homemade salad. The aromatic basmati rice, with its long grains and fragrant aroma, pairs perfectly with the rich and spicy lamb curry, absorbing its delicious flavors. Prepare the basmati rice by rinsing it thoroughly to remove excess starch, then cook it according to the package instructions, ensuring each grain is light and fluffy. As for the homemade salad, create a vibrant medley of fresh vegetables such as crisp lettuce, juicy tomatoes, crunchy cucumbers, carrots, and onions. Toss the vegetables together and dress them with a zesty vinaigrette or a creamy yogurt-based dressing for a refreshing and cooling contrast to the warmth of the curry. The combination of tender lamb curry, aromatic basmati rice, and a refreshing homemade salad will create a harmonious meal that delights the senses and satisfies the palate. 

The cost of lamb curry for six people can vary depending on various factors, such as the quality of ingredients, location, and personal preferences. However, I can provide you with a rough estimate of the costs involved. Please note that prices can fluctuate and may differ based on your specific circumstances.

Here’s a breakdown of the main ingredients typically used in lamb curry and their approximate costs:

• Lamb: The cost of lamb can vary depending on the cut and quality. On average, you can expect to pay around R180 to R200 per kg of lamb. Assuming you are cooking for 12 people, the cost can range. Its just a guideline for more people.

• Spices and Seasonings: Spices and seasonings are crucial for flavouring the curry. The cost of these ingredients can vary based on whether you purchase them individually or as a pre-mixed spice blend..
• Vegetables: Vegetables such as onions, garlic, and ginger are commonly used in lamb curry. The cost of these ingredients will depend on the quantity and local prices.
• Other Ingredients: Other ingredients, such as oil, may also be required.
• Accompaniments: Consider additional expenses for rice, naan bread, or any other accompaniments you plan to serve with the lamb curry.

Servings and Portion Size

When determining servings and portion sizes for lamb curry, it is important to consider various factors such as appetites, accompanying dishes, and personal preferences. As a general guideline, a standard serving size of lamb curry is around 1 cup, or 240 ml per person. However, this can be adjusted based on factors like whether the curry is the main dish or part of a larger meal. For a main course, a generous portion size of 1 to 1.5 cups (240–360 ml) per person is usually sufficient. If the curry is part of a buffet or multiple dishes are being served, portions can be adjusted to around 1/2 to 1 cup (120–240 ml) per person. Additionally, considering individual appetites and dietary restrictions is crucial in determining the ideal serving and portion sizes. It’s always a good idea to plan for extra servings if you want to have leftovers. Ultimately, adapting the servings and portion sizes to suit the specific needs and preferences of your guests will help ensure a satisfying dining experience.

Keep in mind that these are rough estimates, and the final cost can vary based on your location, the quality of ingredients you choose, and any additional items you plan to include. It’s always a good idea to check local prices and adjust accordingly.

To preserve lamb curry leftovers, you can follow these steps:

Refrigeration: If you plan to consume the leftovers within a few days, storing them in the refrigerator is the simplest option. Allow the lamb curry to cool down before transferring it to an airtight container. Ensure that the container is suitable for storing food and has a tight seal. Place the container in the refrigerator and consume the leftovers within 3-4 days.

Freezing:

If you want to extend the shelf life of the lamb curry beyond a few days, freezing is an excellent method. Here’s how to do it:

1. Allow the curry to cool completely.
2. Divide the leftovers into individual portions or suitable serving sizes. This will make it easier to thaw and reheat only what you need.
3. Place the portions in freezer-safe containers or freezer bags. Squeeze out any excess air to prevent freezer burn and ensure a tight seal.
4. Label the containers with the date and contents.
5. Put the containers or bags in the freezer, making sure they are arranged in a way that allows for efficient storage.

Frozen lamb curry can generally be stored for up to 2–3 months without a significant loss in quality. However, for the best taste and texture, it’s advisable to consume it within 1-2 months.

Thawing and Reheating

When you’re ready to enjoy the preserved lamb curry, follow these steps:

Thawing: Transfer the frozen lamb curry from the freezer to the refrigerator. Allow it to thaw slowly overnight or for a few hours until completely thawed. Avoid thawing at room temperature to minimize the risk of bacterial growth.

Reheating: Once thawed, you can reheat the lamb curry using a microwave, stovetop, or oven. Heat it thoroughly until it reaches a safe serving temperature of 165°F (74°C) throughout. Stir the curry occasionally to ensure even heating.

Remember, it’s essential to handle and store leftovers properly to maintain food safety. If you notice any signs of spoilage, such as an off smell, unusual colour, or texture, discard the leftovers to avoid foodborne illness.