Delicious Desi Lamb Dishes you Must Try

Lamb is long been considered one of the most delicious meats that can be made.

Desi lamb dishes are rich, full of flavour and do cook the lamb to a beautiful texture.

Lamb dishes with a sauce are the most popular and hail from the North of India and Pakistan.

They are most enjoyed for their intensity especially when accompanied by fresh roti or naan. There is nothing better than succulent pieces of lamb, filled with flavour. 

There are a number of tasty Desi lamb dishes boasting multitudes of flavour to try at home.

The following recipes will give you the guidance to making a selection of very tasty lamb dishes, which you must definitely try.

Lamb Rogan Josh

The delicious Rogan Josh is one of best curries and easiest to try. If made correctly this rich dish bursts with flavour coming from the sauce and melt in the mouth meat.

The key to making an authentic lamb Rogan Josh is the use of tomatoes in the dish and mixing them with a blend of whole spices which give its unique taste.

This recipe is as authentic as it can get to make a good thick and lavish sauce based dish, full of depth and flavour.

Ingredients

• 1kg Lamb shoulder, boneless and diced
• 2 red onions, chopped
• 2 garlic cloves, crushed
• 1 small piece of fresh ginger, finely chopped (keep a little aside to garnish later)
• 1 or 2 small fresh chillies (more if you want more spice)
• 4 tomatoes, chopped or 3/4 tin of chopped tomatoes
• 2.5 tbsp vegetable or rapeseed oil
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp paprika
• 1 tsp medium curry powder
• 1 tbsp tomato puree
• Juice of 1 lemon
• 300ml of water
• Salt, to taste

Whole Spices 

• 2 Cloves
• 2 Bay leaves
• 1/2 tsp fennel seeds
• 3 Cardamoms popped – only seeds required

Method

1. Heat oil in a large, deep pan.
2. Add the onions, garlic, ginger and chillies and fry for 10 minutes until golden.
3. Add the whole spices into the mixture and stir for a few minutes.
4. Add the lamb and cook for two minutes or until the lamb starts to brown.
5. Add the garam masala, coriander powder, paprika and curry powder and stir.
6. Add the tomatoes and puree let the mixture cook for a few minutes. 
7. Mix in the turmeric and lemon juice and continue stirring for a few minutes until the mixture covers the meat nicely
8. Add the water and bring to the boil.
9. Then put on a lid and turn the gas on a low heat or move the pan to a smaller stove and let it slow cook, occasionally stirring, for at least 30-45 minutes to let the meat tenderise.
10. Take the lid off and let the water dry a little for about 10 minutes. Occasionally stirring.
11. Once cooked, discard any large whole spices.
12. Garnish with fresh coriander leaves and ginger strips.
13. Serve with rice or naan bread.

Lamb Curry on the Bone

Cooking meat on the bone can add a tremendous amount of flavour. There is something about cooking curries on the bone which adds to their traditional authenticity.

Lamb gosht or tari walli (with a sauce) on the bone is a very well-known curry dish.

It is a very popular lamb dish in the Punjab region of India and Pakistan.

The art of cooking this specific curry is all about taking your time with it.

Do not rush the cooking process of this dish if you want to get the best results. For the flavour is going to ooze out of every bite with mesmerising delight, if it is cooked right.

The meat should be moist enough that it simply drops off the bone.

Once you have cooked the main part of the dish, you then need to let it slow cook for the flavour to really flourish.

Ingredients

• 1 kg Lamb (cut into medium-sized pieces on the bone)
• 2 garlic cloves (crushed)
• 1 small piece of fresh ginger, finely chopped (keep a little aside to garnish later)
• 1 green chilli, slit lengthwise
• 3 tablespoons vegetable or rapeseed oil
• 1 tbsp ghee (or butter)
• 3 large onions, finely chopped
• 5 large tomatoes, finely chopped or pureed or 1 tin of chopped tomatoes
• 1 tsp turmeric
• 1 tsp coriander powder
• 2 tbsp of a curry powder or masala paste of your choice
• 1 tsp garam masala
• 1 tbsp Kasuri methi (dried Fenugreek)
• 1 cup of cold water
• 1 tbsp Salt

Whole spices

• 1 teaspoon fennel Seeds
• 1 bayleaf
• 1-inch cinnamon Stick
• 3-4 cardamom Pods
• 3-4 cloves

Method

1. Add turmeric to the lamb and rub it all over. Set aside in a large dish.
2. Heat oil in a large deep pan (with a lid) and saute the fennel seeds, bayleaf, cinnamon, cardamom and cloves for a minute.
3. Add the onions, green chilli, garlic and ginger and stir for a few minutes until the onions lightly brown.
4. Add in the tomatoes, coriander powder, curry powder (or masala paste) and salt, and cook for 5 minutes until the tomatoes soften.
5. Add the lamb and stir for a few minutes.
6. Pour in the cup of water. mix it in and then put the lid on.
7. Turn the heat down (or a smaller stove) and let the dish cook slowly for about 45-60 minutes, or longer.
8. Keep a check on it and stir occasionally and cook until the meat is tender.
9. Add a little more water if the sauce becomes too thick.
10. Stir in garam masala, Kasuri methi and ghee (butter) and simmer for another 4-5 minutes.
11. Check and adjust seasoning. Once cooked, discard any large whole spices (optional).
12. It’s important to let the dish rest for 15 minutes before serving with roti, naan or rice.

This recipe was adapted from My Food Story.

Keema with Peas

Keema is a classic Desi lamb dish enjoyed by many. It is a dish which is very popular coming from Punjabi in India and Pakistan.

It is the one Desi dish where mince meat plays a prominent role. Lamb keema is traditionally known for its sumptuous taste and intense flavour.

The Pakistani keema dish can also have potatoes added to it.  Indian keema often has peas in it which enhances the texture of the dish and adds a mild sweetness to the dish to offset the spices.

It is a simple recipe and one which can be enjoyed by the family on any day of the week, especially with freshly made chapattis (roti).

Ingredients

• 500g lean lamb mince
• 1 Large onion, chopped
• 2 Garlic cloves, chopped
• 2 Medium tomatoes, chopped
• 4cm Piece ginger, grated
• 2 tbsp garam masala
• 2 Green chillies
• 3 tbsp vegetable oil
• 2 tsp turmeric powder
• 200g frozen peas
• Small bunch of coriander, chopped
• Salt, to taste
• Black pepper, to taste

Method

1. Heat oil in a large frying pan.
2. Add the onion, garlic, ginger and chillies and fry until it becomes fragrant.
3. Slowly add the mince and fry until it begins to brown, stirring to break up lumps.
4. Add the spices and fry for a minute.
5. Add the tomatoes and bring to a simmer.
6. Stir in salt and pepper.
7. Add a little water if it starts to become too thick, then cook for 30 minutes.
8. Add the frozen peas and cook for five minutes before adding the coriander.
9. Serve with roti or naan.

This recipe was inspired by BBC Good Food.

Spiced Roast Lamb

The roast dinner is a staple of Sunday’s in Britain with many people putting their own spin on it.

Many British-Asians add a Desi twist on their roast dinners like many aromatic spices for the marinade. This particular dish is evenly spiced and goes all the way into the meat for a juicy, flavourful roast.

While it does take a while to prepare and cook, it promises to be a meal to be enjoyed over and over again.

Ingredients

• 2kg leg of lamb

For the Marinade

• 150g yoghurt
• 1 tbsp tomato purée
• 1½ tbsp ginger paste
• 3 Garlic cloves, crushed
• 1 Thumb-sized piece ginger, finely grated
• 1 tsp ground cumin
• ½ Lime, juiced
• 1 tsp turmeric powder
• 1 tsp crushed chilli flakes
• A handful of coriander, finely chopped
• 1 tsp fennel seeds, slightly crushed

Method

1. Mix together the marinade ingredients and season with ground black pepper and salt.
2. Make cuts over the lamb on both sides and place into a large roasting tray.
3. Generously spread the marinade all over on both sides, making sure it goes into the cuts.
4. Cover with foil and leave in the fridge overnight.
5. Let the lamb sit at room temperature for one hour before roasting.
6. Preheat oven to 220°C or 200°C for a fan oven.
7. Place the lamb in the oven and roast for 20 minutes.
8. After 20 minutes, turn the oven down to 190°C or 170°C for a fan oven. Roast for one hour and 20 minutes.
9. Cover loosely with foil halfway through cooking or when the marinade looks charred and the meat looks golden.
10. Once cooked, leave to rest for 20 minutes before carving.
11. Serve with roast potatoes and vegetables of your choice.

This recipe was inspired by BBC Good Food.

Lamb Biryani

The biryani, in general, is the guilty pleasure of all South Asians.

It is a luxurious dish filled with mouthfuls of flavour. From the soft rice to the tender meat, it is just layers of exquisite taste.

This lamb variation does just that, with the crispy fried onions and saffron rice.

It is a hearty Indian dish which is sure to be a crowd pleaser.

Ingredients

• 900g boneless lamb, fat trimmed and diced
• ½ tsp saffron, crushed
• 450g basmati rice washed and soaked
• 4 tbsp vegetable oil
• 20g Butter/Ghee, melted
• 2 Large onions, finely sliced
• 1 Cinnamon stick
• 8 Cardamom pods, slightly crushed
• 80g pomegranate seeds
• A handful of coriander leaves
• Salt, to taste

For the Marinade

• 250g yoghurt
• 3 Garlic cloves, crushed
• 5cm Piece ginger, grated
• 2½ tsp cumin powder
• 2½ tsp coriander powder
• 1 tsp cinnamon powder
• 1 tsp crushed chillies

Method

1. Mix the marinade ingredients and one teaspoon of salt in a large bowl.
2. Add the lamb, stirring to coat.
3. Cover with cling film and place in the fridge for at least four hours or overnight.
4. Before cooking, bring to room temperature 30 minutes prior.
5. Meanwhile, soak the saffron in 90 millilitres of warm water for 20 minutes.
6. Preheat oven at 160°C or 140°C for a fan oven.
7. In a lidded casserole dish, heat oil and butter/ghee over a low heat.
8. Add the onions and fry for 20 minutes, stirring occasionally until golden and slightly crispy.
9. Once cooked, remove and leave to drain on kitchen paper. Season with salt.
10. Drain the oil from the dish but leave three tablespoons behind and set aside.
11. Put the rice in a saucepan with the cinnamon stick and crushed cardamom. Add water and bring to the boil, then simmer for five minutes. Once done, drain the water.
12. Spread a third of the rice over the base of the casserole dish in a thin layer. Add two tablespoons of the saffron water and a third of the onions.
13. Spoon over half of the lamb evenly, then repeat the process once more.
14. Top with the rest of the rice, saffron water and onions.
15. Cover with foil and the lid. Set over a high heat for one and a half minutes before transferring to the oven.
16. Bake for 45 minutes or until the lamb is tender.
17. Garnish with the pomegranate seeds and coriander before serving.

This recipe was inspired by Tesco.

These delicious recipes all feature lamb cooked in different ways depending on your preference.

All are extremely delicious and simple to create.

They will become some of your family and friend’s favourites once they’ve tried some of these.