Combine lamb pieces with 1.5 tsp salt, 0.5 tsp turmeric and 1 tbs lime juice. Mix well, cover and refrigerate for at least 30 minutes (up to 2 hours).

Green Masala (stone-blended or blender)

Prepare roasted spices

Dry-roast cumin seeds, coriander seeds, peppercorns, fennel (if using), cardamom seeds and the small cinnamon stick in a pan over medium heat until fragrant (1–2 minutes). Cool slightly.

Grind green masala

In a small grinder or mortar and pestle (stone-blender if available), combine cilantro, curry leaves, mint, green chilies, chopped ginger, garlic, grated coconut, the roasted spice mix and 3 tbs water with 0.75 tsp salt. Grind to a smooth-ish green paste (a little texture is fine). Scrape down sides and set aside.

Cashew Paste & Coconut Milk

Make cashew paste

Drain soaked cashews and blend with 3 tbs warm water until very smooth. Set aside. This will add body and a touch of sweetness to the curry.

Measure coconut milk

Have 400 ml thick coconut milk and 200 ml thin coconut milk (or water) ready. Shake cans before opening. Use the thicker milk for richness later in cooking.

Tempering & Onion Base

Heat oil and temper

Heat 4 tbs oil in a heavy-bottomed pot or deep skillet over medium heat. When hot, add mustard seeds and cumin seeds. When they crackle (10–20 seconds), add dried red chilies and curry leaves (reserve some for garnish) and sauté briefly.

Cook onions

Add the sliced onions and shallots with the slit green chili. Cook, stirring occasionally, until lightly golden and softened, about 6–8 minutes. Lower heat if onions start to brown too quickly.

Cooking the Lamb

Brown the lamb

Increase heat to medium-high. Add marinated lamb to the pot and sear for 4–6 minutes, stirring, until the exterior is lightly browned. This seals flavors—do not overcrowd; brown in batches if necessary.

Add dry spices

Sprinkle 1 tsp turmeric and 1 tsp Kashmiri chili powder over the lamb and stir to coat for 1 minute to bloom the spices.

Add green masala and liquids

Lower heat to medium, add the prepared green masala paste and stir into the lamb and onions. Cook for 3–4 minutes until the raw smell dissipates and the masala darkens slightly. Pour in the 200 ml thin coconut milk (or water) to deglaze the pan, scraping up browned bits. Add the cashew paste, stir until incorporated.

Simmer until tender

Bring to a gentle simmer, then cover and reduce heat to low. Cook for 45–60 minutes, stirring every 10–15 minutes, until lamb is fork-tender. If the curry becomes too thick before lamb is done, add a little hot water (2–4 tbs) as needed. Check seasoning halfway and add up to 1 tsp more salt if needed.

Finishing with Coconut Milk & Garnish

Add thick coconut milk

When lamb is tender, stir in the 400 ml thick coconut milk and 0.5 tsp sugar (optional). Simmer uncovered on low for 6–8 minutes—do not boil vigorously after adding thick coconut milk to prevent splitting. Taste and adjust salt and heat.

Finish and garnish

Turn off heat. Stir in chopped cilantro and squeeze the lime wedge over the curry. Optionally scatter a few fried curry leaves on top for aroma. Let rest 5 minutes before serving.

To Serve

Serve Hirwa Masalaychi Lamb Curry hot with steamed basmati rice, rotis or naan, and a simple salad or raita.