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{{#seo:
|title=Lambadi lamb curry crockpot, Indian recipe
|titlemode=replace
|keywords=#marinade #lamb #lambadilambcurry #ghee #chiledearbole #garlicpaste #onions #ginger #gingerpaste #curry #anchochilipowder
|hashtagrev=032020
|description=An interesting slow-cooked (crockpot) lamb curry originating from Rajastan, North-west India
}}

An interesting [[Lamb|lamb]] [[Curry|curry]] originating from Rajasthan, North-west [[India]]. {{recipesummary
|TotalCalories = 4041
|PortionCalories = 1010
|DatePublished=6th April 2013
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 4 hours, 15 minutes
|PrepTime = 2 hours, 30 minutes
|CookTime = 1 hour, 45 minutes
|Image = [[Image:Lambadi lamb curry recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Smokey curry!''

4.5/5 

I'm not a massive fan of lamb but this was nice and had a real smoked taste.

 [[User:PSmith|Paul R Smith]] 
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[[Image:Lambadi lamb curry_marinade.jpg|thumb|300px|right|Marinade in the Lock and Lock box - So you can get an idea of the size. They are pretty hot chillies]] showing the [[chile de arbole]]
{{RecipeIngredients
| 1kg (2 1/4lb) [[Lamb|lamb]] shoulder, trimmed and cubed
| 50g (1.8 ounces) [[Ghee|ghee]]
| 1 large [[Onion|onion]], peeled and sliced
| [[Freshly ground black pepper]]
| 2 tablespoons [[Ginger paste|ginger paste]]
| 2 tablespoons [[Garlic paste|garlic paste]]
| 2 [[Black cardamom pods|black cardamom pods]], whole, cracked under a knife
| 1 teaspoon [[Chilli powder|chilli powder]] - I used [[Ancho chili powder]] for a smokey edge.
| 568 ml (1 [[Pints|pint]]) [[Vegetable Stock|vegetable stock]]
|'''[[Lamb|lamb]] [[Marinade|marinade]]'''
| 400 ml (14 fl oz) [[Natural yogurt|natural yogurt]]
| 2 teaspoons [[Lemon juice|lemon juice]]
| 5 cm (2") piece of [[Ginger|ginger]], peeled and [[Julienned|julienned]]
| 1 bulb of [[Garlic, peeled and crushed|garlic, peeled and crushed]]
| 5g (1/8 oz) (''about 8'') dried [[chile de arbole]], left whole
| ¼ teaspoon [[Salt|salt]]
}}
===Method===
{{RecipeMethod
|'''[[Marinade|marinade]]'''
| To a lidded [[Lock and Lock box]], add the [[Yogurt|yogurt]] and all the [[Marinade|marinade]] ingredients.
| Ensure everything is evenly mixed.
| Add the [[Meat|meat]]. Close the lid and shake well. [[Refrigerate]] and leave to [[Marinade|marinade]] for at least 2 hours, more if you have time. Shaking now and then ensures a constant [[Marinade|marinade]].
|'''[[Lamb|lamb]] [[Curry|curry]]'''
| Add the [[Chilli|chilli]] paste and the [[Ginger paste|ginger paste]] to a bowl or cup and mix with 4 tablespoons of water.
| Heat the [[Ghee|ghee]] in a [[Wok|wok]] or large [[Frying pan|frying pan]], add a good grind of [[Black pepper|black pepper]]. Once the [[Pepper|pepper]] starts to fizz, stir in the [[Onions|onions]], reduce the heat a little so the [[Ghee|ghee]] does not burn and [[Stir fry|stir fry]] the [[Onions|onions]] for 10 minutes until nicely coloured.
| Add the [[Ginger|ginger]] and [[Garlic paste|garlic paste]] mix and the [[Chilli|chilli]] power and mix well.
| Add the [[Cardamom pods|cardamom pods]], and the cubed [[Lamb|lamb]] with its [[Marinade|marinade]] and [[Stir fry|stir fry]] for 5 minutes.
| Top up with 800 ml (1.25 [[Pints|pints]]) of [[Vegetable Stock|vegetable stock]].
| Bring to the [[Boil|boil]], reduce the heat, cover and [[Simmer|simmer]] for 1 hour 30 minutes.
}}
===Serving suggestions===
Serve with [[Plain boiled rice|plain boiled rice]] and [[Naan breads|naan breads]].
===Chef's notes===
I've changed the recipe quite a lot from the original. Originally it stated 10 g of dried chillies, crushed, in the marinade. That equates to about 45 birds' eye chillies. Too hot for me and I also have guests to consider. For the chilli marinade, I've used 10g (16 x dried [[chili de arbole]], left whole. I've also used [[Ancho chili powder]], which has a smokey hint. None of which is the least bit authentic, but should make an interesting curry.

The resulting curry was reasonably hot, (about Madras strength). If you want it hotter, I would suggest cutting the dried chillies in half. That will allow more of the heat and flavour to mingle with the sauce. If unsure, taste the sauce during cooking and if it starts to get too hot, remove some, or all of the chilles.

After the frying stage, I decided to use the [[slow cooker]] for the remaining cooking. As there was plenty of sauce, 2.5 hours on high made the lamb nice and tender, without overcooking.

If you want a more substantial sauce, stir in a few tablespoons of [[cornmeal]] 30 minutes before the ned of the cooking time.
===Recipe source===

* Adapted from 'Gypsy [[Meat|meat]]' (''Maas banjara'') from Mr Pushpash Pent's wonderful "India": ISBN 978-0714859026.
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Indian recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Lamb recipes]]
[[Category:Meat recipes]]
[[Category:Boiled or simmered]]
[[Category:Chilli pepper recipes]]
[[Category:Garlic recipes]]
[[Category:Slow cooker recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/marinade|#marinade]] [[Special:Search/lamb|#lamb]] [[Special:Search/lambadilambcurry|#lambadilambcurry]] [[Special:Search/ghee|#ghee]] [[Special:Search/chiledearbole|#chiledearbole]] [[Special:Search/garlicpaste|#garlicpaste]] [[Special:Search/onions|#onions]] [[Special:Search/ginger|#ginger]] [[Special:Search/gingerpaste|#gingerpaste]] [[Special:Search/curry|#curry]] [[Special:Search/anchochilipowder|#anchochilipowder]]
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