Course Main Course
Cuisine Indian
Servings 6


  • 2 lbs. lamb leg or shoulder, in 2-in pieces
  • 1 tbsp canola oil
  • 1 tbsp ghee or butter
  • 3 cups onions, finely chopped
  • 4 large garlic cloves minced
  • 2 tbsp ginger, fresh grated
  • 1 cup tomatoes, chopped
  • 3/4 cup Kontos Pressed Yogurt
  • 1/2 cup water
  • 1 tbsp lemon juice

Dry spices:

  • 8 each cloves
  • 8 each green cardamom
  • 3 each bay leaves
  • 2 each black cardamom
  • 2 medium cinnamon sticks
  • 1 each mace ground  * 2 (javitri) [optional]

Spice mix:

  • 2 tbsp coriander ground
  • 1 tbsp cayenne ground
  • 1 tbsp paprika sweet
  • 3/4 tbsp cumin ground
  • 1/2 tsp garam masala mix  * 
  • 1/4 tsp turmeric ground
  • 1 tbsp fenugreek leaves (optional)

Jeera Rice (Indian Cumin Rice)

  • Cold water to rinse and soak rice
  • 1 cup Basmati rice
  • 2 cups water
  • 1 tbsp ghee (or butter)
  • 1 each bay leaf
  • 1 inch cinnamon stick
  • 4-5 cloves
  • 1 tsp cumin (jeera) seeds
  • 1 each green chilli, chopped finely
  • 1/2 tsp salt
  • 2 tbsp coriander, chopped for garnish


  •  In a heavy bottom skillet, add the oil, ghee, and whole spices.
  • Add onions and sauté over medium heat, until almost brown (caramelized) - about ten-minutes. Then, add the ginger and garlic and sauté for another minute.
  • Add the lamb pieces and turn the heat up to medium-high, and sauté for 2- to 3-minutes, until the lamb has lost its pink color.
  • Add the ground spices and chopped tomatoes, add sauté for 2- to 3-minutes. Add the yogurt and mix in well to prevent lumps, and then stir ½ cup water. Adjust with salt and pepper to taste.
  •  Stir in lemon juice and bring to a boil, on medium-high heat. Lower heat to a simmer by turning the store-top heat to medium-low, stirring frequently until meat is cooked through and has become fork-tender (about 1- to 1½-hours, and if necessary, adding some water ½-cup at a time.
  • When cooked to fork-tender, adjust meat sauce by adding a bit more water depending on how you going to serve it. Garnish with fresh cilantro or parsley.
    Serve with warm Kontos Rustics Naan and Jeera rice (see recipe below).

Jeera Rice (Indian Cumin Rice)

  • Under cold water, rinse the Basmati rice, at least three times.
  •  Then, soak the rice in enough water, so that the rice is completely soaked, submerged with an inch of water on top.  Allow the rice to soak for 30-minutes.
  •  When you are ready to cook, drain all the water from the rice and set aside. Heat ghee in a pot and add all the whole spices and cumin seeds to it. As the cumin seeds begin to splattering, add the chopped green chilli and the drained rice.
  • Over a medium-heat, toast the rice in the pot for two-minutes.  Add the water and salt to the rice and stir to mix well. Bring the rice to a quick boil and then reduce the heat to a simmer.
  • Cover the pot and cook for about six-minutes and all the water has evaporated and the rice is cooked through. Turn off the heat/flame and let the rice rest for additional 5-minutes.Garnish with chopped fresh cilantro or parsley.


Chefs Notes
  • You may utilize this recipe and substitute the lamb with beef shoulder, boneless chicken, or pork shoulder.
  • The onions should be caramelized (not transparent) as this will provide a fuller taste.
Keyword curry, lamb, lamb curry, rice
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