Lamb Chukka Recipe

Prepare the lamb

Pat the lamb cubes dry with paper towels. Place them in a large bowl.

Make the marinade

In a separate bowl combine yogurt, ginger paste, garlic paste, salt, black pepper, turmeric, ground coriander, red chili powder and lemon juice. Whisk until smooth.

Add the marinade to the lamb cubes and toss until every piece is well coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor penetration.

Heat spices

Heat the oil and butter in a heavy-bottomed skillet or sauté pan over medium-high heat until shimmering. Add bay leaves, crushed cardamom, cinnamon stick and cloves. Sauté for 30–45 seconds until fragrant, being careful not to burn them.

Brown the lamb

Remove excess marinade (leave a thin coating) and add the marinated lamb to the hot pan in a single layer. Sear undisturbed for 3–4 minutes to develop a brown crust, then stir and sear another 2–3 minutes until most pieces have good color. Work in batches if necessary to avoid steaming.

Cook the aromatics

Push the lamb to the side, add the sliced onions and green chilies to the pan (add a small splash of oil if pan looks dry). Cook onions, stirring frequently, 6–8 minutes until softened and lightly caramelized.

Combine and simmer

Stir the lamb and onions together, then add the chopped tomato, ground cumin and garam masala. Cook 3–4 minutes until tomatoes begin to break down. Add the water or stock, scrape up any browned bits from the bottom, bring to a gentle simmer, cover partially, and reduce heat to medium-low. Simmer 20–25 minutes until the lamb is tender and the sauce has thickened to a glossy, slightly reduced consistency. Stir occasionally and add up to 2–4 tbs water if the pan becomes too dry while simmering.

Taste and adjust seasoning with salt, pepper and a squeeze of lemon juice. If you like a slightly tangy note, add a little more lemon juice (up to 1 tbs).

Finish the dish

Sprinkle crushed kasuri methi (if using) over the curry and fold in chopped cilantro and mint. Cook uncovered for 1–2 minutes to let the flavors marry.

Transfer the Lamb Chukka to a warm serving dish, sprinkle freshly cracked black pepper and garnish with lemon wedges. Serve hot.

Serve suggestions: accompany with steamed basmati rice, paratha, naan or a simple salad and raita.