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Lamb in Buttermilk Curry


Can use beef or lamb

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  • 4 cups buttermilk plus 1 cup water
  • 3 lbs leg of lamb or stewing beef, fat trimmed, in 2 inch cubes
  • 2 tbsp coriander seeds
  • 1/2 cup canola oil
  • 1 1/2 tbsp cumin seeds
  • 3 tbsp chopped garlic
  • 10-15 2 inch pieces dried red chilies
  • 15 cloves
  • Seeds from 10 black cardamom pods
  • 1 tbsp salt
  • 10 oz potato (1 large), mashed



Step 1

Pour buttermilk into large bowl. Add lamb/beef and mix well. Cover the bowl and refrigerate for at least 6 hours. Lightly pound coriander seeds in a mortar or a bowl with a heavy spoon. Set aside. Heat oil in a pot on medium heat for 1 minute. Add cumin seeds and cook until they sizzle for 30 to 45 seconds. Add garlic and sauté for 5 minutes. Add coriander, chilies, cloves, cardamom and salt. Stir well and cook 3 to 4 minutes. Add marinated meat with all the buttermilk plus 1 cup water. Stir continuously as you bring to a boil. Reduce heat to medium low, cover and cook for 1 hour. Remove lid and stir in mashed potato. Cover the pot again and cook for another hour, or until meat is cooked and tender. Add more water to keep meat covered if needed. Remove cloves before serving.

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