This Indian restaurant lamb curry is nameless. There’s no long standing traditional dish behind it. It’s a bit of an accident really but a really tasty one.
Lamb curry is about the spicing
I set out to make a particular curry one night. Didn’t have the ingredients I thought I had so I had to improvise. And I came up with this lamb curry. Since then it’s become one of my house curries. Regular fixture in my kitchen. I guess it has a name. It’s the glebe kitchen house curry. I used lamb here but it works really well with chicken. Beef works too. That’s the thing about this style of cooking. You can mix things up and it will still be good. But lamb is my favourite. So it’s a lamb curry. And for vegan options fried eggplant, mixed vegetables, potatoes or paneer would work nicely. Most Indian restaurant curries are like that. Well, except chicken tikka masala I guess… This is my house Indian restaurant lamb curry. It’s a good starting point to make your own house curry. Something you don’t like? Leave it out. Want it a bit zingy? Add some lemon or tamarind. Like it sweet? Add some extra sugar. Hotter? Bring it on. Have fun cooking. That’s the important thing.
Restaurant lamb curry means restaurant technique
Do your prep before you get started. Make your curry base and have some heated and ready to go. Pre-cook your meat. Measure out your ingredients. Have everything ready. Put on some old clothes – a bit of splatter is part of the fun. If you have not yet read the guide to Indian restaurant technique yet, do it now. It has pictures to help you understand the recipe. There’s also a guide to Indian ingredients in that post.
