Matka Beliram Lamb Recipe

Prepare marinade

In a large bowl combine yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric, red chili powder, garam masala and 1 1/2 tsp salt. Whisk until smooth.

Marinate lamb

Add the lamb chunks to the marinade and rub thoroughly so every piece is coated. Drizzle 2 tbs mustard oil into the bowl and mix. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor penetration.

Heat 1 tbs vegetable oil in a heavy-bottomed Dutch oven or deep, ovenproof pot over medium heat. Add bay leaves, black cardamom, green cardamom, cinnamon stick and cloves. Fry for 30–45 seconds until aromatic, being careful not to burn the spices.

Add 2 tbs vegetable oil (or ghee) to the pot with the whole spices. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, over medium heat until the onions are golden brown and caramelized, about 12–18 minutes. If onions brown too quickly, lower the heat.

Stir in the slit green chilies and curry leaves (if using) and cook for 1 minute. Add the chopped tomato and tomato paste and continue to cook until the tomato breaks down and the mixture becomes thick and oil starts to separate from the masala, about 6–8 minutes.

Mix in ground fennel and freshly ground black pepper. Adjust salt to taste (use remaining 1/2 tsp salt if needed).

Increase heat to medium-high and add the marinated lamb pieces into the pot. Sear the lamb, stirring occasionally, for 6–8 minutes until the edges begin to brown and the yogurt masala clings to the meat.

Pour in 400 ml water, scrape any browned bits from the bottom of the pot, and bring to a gentle simmer. Reduce heat to low, cover the pot tightly (use a lid or a layer of foil then lid) and simmer gently for 1 hour to 1 hour 15 minutes, or until the lamb is fork-tender. Stir once or twice during cooking and check liquid level — add up to 50 ml more water if the curry looks too dry.

For a deeper flavor and slightly drier finish (traditional matka style is cooked in clay), transfer the pot to a preheated oven at 160°C (320°F) with the lid on and braise for 45–60 minutes, or keep on the stove on the lowest setting. This slow, even heat will render fat and concentrate flavors.

Once the lamb is tender and the gravy has reached your desired consistency (slightly thick, coating the meat), stir in the remaining 2 tbs mustard oil and optional 1 tbs ghee for sheen and richness. Simmer uncovered for 3–4 minutes to meld flavors.

Turn off heat. Stir in chopped cilantro, chopped mint and 2 tbs lemon juice. Adjust seasoning with salt and pepper if needed.

Transfer to a serving platter and sprinkle fried onions over the top if using. Serve hot with steamed basmati rice, naan or parathas. Leftovers taste even better the next day.