Lamb Curry Recipe with DHOL Spice Mix

Lamb Curry Variation

If you've ever explored the non-vegetarian offerings at an Indian restaurant, the varied selection of lamb chops, from tandoori styles to curries, would have undoubtedly caught your eye.

Among the favorites is the well-known Rogan Josh, featuring slow-cooked, nicely marbled lamb shoulder that undergoes a leisurely stewing process lasting up to 2 hours.

In this recipe, we take a delightful twist by incorporating the DHOL Shahi Paneer kit with lamb chops. I love the rich, earthy and robust notes it brings to the flavor.  Fear not if you prefer alternative cuts – bone-in lamb shoulder, leg, or shanks can seamlessly replace the chops. 

Lamb cuts adds a layer of culinary finesse and cooking times become your guide. Take the lamb shoulder, for instance – when diced into stew-like meat, its slight toughness demands a longer stint in the kitchen to achieve that melt-in-your-mouth tenderness. 

What about gamey cuts? It's all about personal taste, and with lamb, there's a cut to suit every palate. Let your  curiosity lead the way and savor the adventure!

A signature touch in many of my savory recipes is the inclusion of ghee and oil. Ghee, a clarified and browned butter, imparts a uniquely rich flavor to Indian dishes, setting them apart.  I add ghee at the beginning AND in the middle of the cooking process.  It's a layer of buttery richness that really makes a dish, especially if you're cooking to impress.

Feel free to adapt with oils and other vegan-friendly alternatives to suit your preferences and dietary needs. Let's embark on a culinary journey where the exquisite taste of lamb chops meets the aromatic blend of DHOL Shahi Paneer, creating a dish that's both comforting and indulgent.

 

Method & Ingredients

DHOL Shahi Paneer kit (Ingredients are on the pack)

Frenched rack of lambs (about 2lbs)

I closely adhered to the DHOL Shahi Paneer recipe, making only minor adjustments. Following the addition of Spice Mix 1 to the pan and thorough mixing, I introduced the lamb chops, allowing them to sear for approximately 2-3 minutes on each side. Afterward, I temporarily set them aside.

Continuing with the step-by-step instructions, I incorporated the previously prepared puree into the pan. As the cooking process unfolded, I strategically reintroduced the lamb chops toward the end to ensure they were perfectly cooked without the risk of overcooking. This approach allowed each component to harmonize, resulting in a delectable dish with well-balanced flavors.