
Inspired by Gaggan's iconic 'Hunter' dish, this recipe brings the essence of rich, spiced wild game to your home kitchen using succulent lamb in a deeply flavorful Indian curry.
In a large bowl, combine the lamb cubes with yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well to coat the lamb. Cover and refrigerate for at least 1 hour, or preferably 4 hours, or overnight.
Heat the vegetable oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the marinated lamb in batches until browned on all sides. Do not overcrowd the pot. Remove the seared lamb and set aside.
Reduce the heat to medium. Add the crushed cardamom pods, cloves, and cinnamon stick to the pot. Sauté for 30 seconds until fragrant.
Add the finely chopped onions to the pot. Cook, stirring occasionally, for 10-15 minutes, until the onions are deeply golden brown and caramelized. This step is crucial for flavor development.
Stir in the remaining 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tbsp ground coriander, and 1 tsp ground cumin. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and well combined with the onions.
Pour in the crushed tomatoes and the remaining 1 tsp salt. Cook for 5-7 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate from the sides.
Return the seared lamb to the pot. Add the water or broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour to 1 hour 15 minutes, or until the lamb is very tender.
Stir in the garam masala and fresh lime juice. Cook for another 5 minutes, uncovered, allowing the flavors to meld and the sauce to thicken slightly if needed.
Taste and adjust seasoning if necessary. Garnish generously with fresh cilantro before serving. Serve hot with basmati rice, naan, or roti.
480 kcal
Calories
38g
Protein
25g
Carbs
26g
Fat