Lamb Pudhina Recipe

Marinate Lamb

In a large bowl combine yogurt, 2 tbs ginger paste, 1 tbs garlic paste, 1 tsp kosher salt and 1/2 tsp black pepper. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight.

Caramelize Onions

Heat 3 tbs vegetable oil and 1 tbs butter in a heavy-bottomed wide pan over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden brown and caramelized, about 25–30 minutes. Reduce heat if onions begin to burn; add 1–2 tbs water if they stick.

Brown the Lamb

Increase heat to medium-high and push the caramelized onions to the side. Add remaining 1 tbs oil. Drain excess marinade slightly from the lamb and add lamb pieces in a single layer (work in batches if needed). Brown on all sides, 4–6 minutes per batch. Remove lamb to a plate.

Build the Spice Base

Reduce heat to medium. Add grated ginger (1 tbs) and chopped garlic (1 tbs) to the pan with the onions; sauté 1 minute until aromatic. Add slit green chilies, ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1/2 tsp) and red chili powder (1/2 tsp). Cook 1–2 minutes, stirring so spices bloom but don't burn.

Tomato & Simmer

Stir in tomato paste (2 tbs) and chopped tomato (1 cup). Cook 4–5 minutes until tomatoes soften and oil begins to separate from the masala. Return the browned lamb to the pan, stir to coat with the masala, then add 2 cups water or stock. Bring to a gentle boil, then reduce to low, cover partially, and simmer for 45–60 minutes until lamb is tender and sauce has slightly thickened. Stir occasionally and skim foam if necessary.

Make Mint-Cilantro Purée

While lamb simmers, add packed mint leaves (1 cup), cilantro (1/2 cup), 2 tbs lemon juice, seeds from 4 cardamom pods, 3 tbs water, 1 tsp salt and 1/4 tsp sugar into a blender. Purée until very smooth. Taste and adjust salt or lemon to balance brightness. The purée should be vibrant and slightly loose — add up to 1–2 tbs more water if needed.

Finish the Curry

When the lamb is tender and sauce has reduced, stir 1 tsp garam masala into the curry, then lower heat to low. Spoon in about two-thirds of the mint-cilantro purée and stir gently to combine. Simmer uncovered 5–7 minutes to integrate the fresh herb flavor. Reserve the remaining purée for topping to keep a bright, fresh flavor.

Adjust Seasoning & Serve

Taste the curry and adjust salt, lemon juice, or sugar as needed. Finish with 1/4 tsp freshly ground black pepper. Transfer to a serving dish, drizzle remaining mint purée on top or swirl through, and garnish with 2 tbs fresh mint leaves and 1/4 cup fried onions if using. Serve hot with steamed basmati rice or naan.