There can be no better way to treat guests to a feast than with a Lamb curry recipe as the centrepiece. The aroma of minced meat cooked along with a choice of spices on low-heat with the set of a unique set of herbs is something that awakens the soul as its taste is tremendously refreshing and hearty.
The quality of food, innovative cuisine, level of service and presentation makes the curry a part of most top-notch meals. It comes as no surprise that most non vegetarian Asian Restaurants have it on their menu list. The signature Indian lamb curries by top restaurants are made with quality ingredients offering a unique combination of traditional and innovative cuisine with a proficient level of service and presentation where the meat is cooked to get a soft deliciously tender saucy spicy and tantalizing texture.
Basic information
It forms the part of some of the best collection of curries involving heavy versions to the lighter ones to suit the taste of guests. The amalgamation of Mughal cuisine and the Indian herbs makes the lamb curry recipe very popular with most leading hotels, food joints and restaurants trying to replicate the flavours devised by the Mughals.
About Lamb Curry
Curry dishes, originally, come from the Indian subcontinent. British used the spicy powder since the 18th century as it was a staple with their military forces. The curry species are different from the common Garam masala which mostly contains pungent herbs.
There are many curries are prepared using ingredients like seafood, meat, legumes and vegetables that are marinated with turmeric, ginger, garlic, cumin and coriander paste, and then fried in tomato puree and oil with Asian herbs like cloves, cinnamon, black pepper, cassia, pepper, mace (cover of nutmeg) and bay leaves. Dry red chillies or jalapeno or Serrano chilli can be used to get a strong spicy taste.
Restaurant Lamb Curry
In lamb curry recipe, meat is cooked in rare herbs to get a unique flavour. Whipping cream or yoghurt is added a few minutes before turning the heat off to get a thick creamy texture. Such dishes require expertise where the chef should know how to get the best curry sauce and the ultimate tenderization. In winters the dish is served at Indian restaurants with tandoori roti. The restaurant version has creamy gravy with a stroke of slight sweetness but the homemade curry can be made sugar-free.
Homemade Lamb Curry
Home style masala curry is made on low –heat with a paste of fresh herbs, onion, ginger, garlic and tomato where the herbs can be used whole dry or in powdered form to get apt tenderization of lamb. The final dish is garnished with Thai basil or mint.
How to serve?
Lamb curry can be served sizzling hot with basmati rice, roti, pickles, peppermint curd, lemon slices and salads as a part of the main course meal where it presents a range of sour and spicy flavours to satisfy everyone’s tastebuds.