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Dhaba Style Lamb Curry Recipe

This is made with bone-in lamb shank in curried tomato sauce popular at Punjabi family restaurants known as Dhaba

In India, Lamb curry is actually made from Goat meat (Gosht). I am going to describe the curry normally sold in Punjabi Restaurants called Dhaba. The Dhaba curry is the basic traditional lamb curry of North India. The Dhaba curry includes both the cubed meat and about 2" long bones. At every Dhaba, you can see the patrons sucking on these bones. Unfortunately, these soup bones are not readily available in United States, you will have to ask the butcher. The dish looks like Rogan Josh, except Rogan Josh has no tomatoes.

Compare with Slow Cooker Lamb Curry Recipe

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You can use this recipe with mutton or beef as well. The mutton will take longer to cook.

Compare with Beef and Potato Curry

How to cook lamb?

Ingredients

1. Ghee: ½ Cup

2. Bone-in shank of lamb: 1½ Pounds cut into 2 to 3" long pieces

3. Boneless leg of lamb: 1 Pounds cut into 1½" cubes

4. Chopped Onions (Preferably ground): 2 Cup

5. Salt: ¾ teaspoon

6. Ground Lal Mirch (Cayenne Pepper): 1 teaspoon
7. Minced Garlic: ¼ cup
8. Chopped Hari Mirch (Fresh Cayenne or Serrano): 2

9. Ginger Chopped: 1 Inch

10. Turmeric Powder: ¼ teaspoon
11. Cumin Powder: 2 Tablespoon
12. Coriander Powder: 1 Tablespoon
13. Cinnamon stick: About 1 of 1" long broken
14. Whole Cloves: 6
15. Bay Leaf: 2
16. Black Cardamom pods: 2
17. Tomato Puree: 2 Cups
18. Water: 3 Cups
19. Degi Mirch (Paprika): 1 teaspoons

Method

1. In a heavy pot, heat oil. Add Lamb continue frying till all the lamb is brown. With a slotted spoon, remove the meat and set it aside.

2. Add onions, salt, cayenne pepper. Sauté till onions are clear and the edges start to turn brown.

3. Add garlic, ginger and Serrano. Sauté about 2 minutes.

4. Add Turmeric, cumin, coriander. Sauté about 30 second.

5. Bring it to a boil. Turn down heat. You don't want to cook lamb at high heat.

6. Add brazed lamb, and remaining ingredients.

7. Cover. Simmer on medium heat for about one hour or till the lamb is tender to your liking.

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