Pickling-Pot Lamb Curry (Martabaan Ka Meat) Recipe

Name: Pickling-Pot Lamb Curry (Martabaan Ka Meat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 1 small onion, finely chopped; 1 tablespoon minced fresh ginger, plus 1 teaspoon julienned ginger; 1 large garlic clove, minced; 1 tablespoon paprika; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 1 pound trimmed lamb shoulder, cut into 1/2-inch cubes; 1 cup chicken stock or low-sodium broth; One 14-ounce can diced tomatoes, drained; 2 tablespoons minced oil-packed hot chiles, such as cherry peppers; 1 tablespoon chopped cilantro; 1/2 small jalapeno, seeded and thinly sliced; 1/2 teaspoon garam masala; Steamed basmati rice and warm naan, for serving

Servings: persons

1/4 cup canola oil
1 small onion, finely chopped
1 tablespoon minced fresh ginger, plus 1 teaspoon julienned ginger
1 large garlic clove, minced
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 pound trimmed lamb shoulder, cut into 1/2-inch cubes
1 cup chicken stock or low-sodium broth
One 14-ounce can diced tomatoes, drained
2 tablespoons minced oil-packed hot chiles, such as cherry peppers
1 tablespoon chopped cilantro
1/2 small jalapeno, seeded and thinly sliced
1/2 teaspoon garam masala
Steamed basmati rice and warm naan, for serving

1
Preheat the oven to 325.
2
In a medium enameled cast-iron casserole, heat the canola oil until shimmering.
3
Add the chopped onion and cook over moderate heat, stirring, until lightly browned, about 5 minutes.
4
Add the minced ginger and the garlic and cook until fragrant, about 1 minute.
5
Stir in the paprika, coriander and turmeric and cook for 30 seconds.
6
Add the lamb cubes and cook, stirring, until the meat is no longer pink, about 5 minutes.
7
Add the chicken stock, diced tomatoes and minced chiles to the casserole and simmer over moderate heat until barely tender, about 15 minutes.
8
Stir the julienned ginger, cilantro, jalapeno and garam masala into the casserole.
9
Cover and bake for about 45 minutes, until the lamb is very tender.
10
Serve the curry with basmati rice and naan.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup canola oil, 1 small onion, finely chopped, 1 tablespoon minced fresh ginger, plus 1 teaspoon julienned ginger, 1 large garlic clove, minced, and more.

Yes, Pickling-Pot Lamb Curry (Martabaan Ka Meat) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickling-Pot Lamb Curry (Martabaan Ka Meat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions