Pickling-Pot Lamb Curry (Martabaan Ka Meat)

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During mango and lemon seasons, most Indian housewives put up pickles in theirmataman, an earthenware pickling pot. Hemant Oberoi ofVarqat theTaj Mahal Hotelingeniously uses his pot, custom-made to absorb high heat, to cook this outstanding curry and infuse the lamb with pickle flavor. Spicy Italian pickled peppers are a great alternative to mango pickles.Hosea Rosenberg: Braising Lamb ShoulderMore Indian Recipes

ByHemant Oberoi
December 2010

Gallery

Credit: © Marcus Nilsson

Recipe Summary test

total:
1 hr 30 mins
Yield:
4
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Ingredients

Directions

  • Preheat the oven to 325°. In a medium enameled cast-iron casserole, heat the canola oil until shimmering. Add the chopped onion and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the minced ginger and the garlic and cook until fragrant, about 1 minute. Stir in the paprika, coriander and turmeric and cook for 30 seconds. Add the lamb cubes and cook, stirring, until the meat is no longer pink, about 5 minutes. Add the chicken stock, diced tomatoes and minced chiles to the casserole and simmer over moderate heat until barely tender, about 15 minutes.

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  • Stir the julienned ginger, cilantro, jalapeño and garam masala into the casserole. Cover and bake for about 45 minutes, until the lamb is very tender. Serve the curry with basmati rice and naan.

Make Ahead

The curry can be refrigerated for up to 4 days.

Suggested Pairing

Generous, dark-fruited Shiraz from Australia is a terrific partner for highly seasoned lamb dishes like this tangy curry, because the spices won't overwhelm the wine. D'Arenberg, in the McLaren Vale region, consistently turns out ripe, fruit-forward Shiraz.

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