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Bihari lamb curry recipe

27 ratings

Atul Kochhar says: This lamb curry recipe is from Bihar, where I was born and raised. I have always loved the region’s rustic food and simple flavours. It was a favourite meal to cook outdoors on our New Year’s Day picnic to Dimna Lake in Jamshedpur. See method

Serves 6
30 mins to prepare and 1 hr 20 mins to cook
454 calories / serving
Dairy-free

Ingredients

4½ tbsp rapeseed oil
3 dried bay leaves
2 cloves
10 black peppercorns, crushed
3 large onions, thinly sliced
900g diced lamb shoulder
2 small whole garlic bulbs, outer skins removed
2 tsp garam masala
15g fresh coriander, chopped
basmati rice, cooked, to serve

For the spice paste

3 medium tomatoes, chopped
12 garlic cloves, peeled
50g fresh ginger, peeled and chopped
2 green finger chillies, chopped
1 tsp ground turmeric
2 tsp English mustard
2 tsp mild chilli powder
2 tbsp ground coriander
10 black peppercorns, crushed
1½ tsp cumin seeds

Make it veggie: The spice paste in the Bihari lamb curry can be used to flavour veggie curries. Swap the lamb shoulder for seasonal root veg and cook until tender

Each serving contains

Energy
1885kj
454kcal 23%
Fat
32g 45%
Saturates
9g 47%
Sugars
8g 9%
Salt
0.8g 13%

of the reference intake
Carbohydrate 15.3g Protein 31g Fibre 6.5g

Method

Heat 2 tbsp oil in a large saucepan over a medium heat and add the bay leaves, cloves, peppercorns and onions. Fry for 15-20 mins, stirring occasionally, until light brown. Remove to a plate.
Add ½ tbsp oil to the pan, increase the heat to high, then fry one-third of the diced lamb for 3-4 mins, to seal all over. Remove with a slotted spoon and set aside with the spiced onions. Repeat with the remaining lamb. Once all the lamb is sealed, return the lamb and onions to the pan.
Meanwhile, blitz all the ingredients for the spice paste together in a blender or food processor with 120ml water and the remaining oil. Add to the lamb, along with the whole garlic bulbs and 500ml water; season. Bring to the boil, then reduce to a low-medium heat and simmer, uncovered, for 1 hr, stirring occasionally until the lamb is tender. Stir through the garam masala and simmer for a further 4 mins; season to taste. Top with the coriander and serve with rice.

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