Cooking Indian Inspired Sunday Dinner 🍖


Written by:

I love to cook a diverse variety of dishes. I rarely cook American on Sunday. This Sunday, I cooked Indian. I encourage you to get all the spices this week and cook Indian Sunday.

Chic Chik cooking at home.


  • ▢ 0.5 lb (225 g) Lamb leg or shoulder, cut into 2-inch pieces
  • ▢ 0.25 tbsp Oil
  • ▢ 0.25 tbsp Ghee or oil
  • ▢ 0.5 tbsp Garlic grated
  • ▢ 0.5 tbsp Ginger fresh grated
  • ▢ 0.75 cups Onions red finely chopped
  • ▢ 0.25 cup tomatoes chopped
  • ▢ 0.19 cup (45 ml) Yogurt Greek, plain
  • ▢ 0.25 tbsp Lemon juice

Dry spices

  • ▢ 0.5 Cinnamon stick
  • ▢ 2 Cloves
  • ▢ 2 Green cardamoms
  • ▢ 0.5 Black cardamoms
  • ▢ 0.75 Bay leaves
  • ▢ 0.25 Mace (optional)

Spice mix

  • ▢ 0.5 tbsp Coriander powder
  • ▢ 0.19 tbsp Cumin powder
  • ▢ 0.06 tsp Turmeric powder
  • ▢ 0.25 tbsp Cayenne hot
  • ▢ 0.25 tbsp Paprika sweet
  • ▢ 0.25 tbsp Fenugreek leaves(optional)
  • ▢ 0.13 tsp Garam masala powder
Chic Chik cooking at home.


  • In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip – if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
  • Then, add onions and saute until caramelized, almost brown – about 10 minutes (see video).Pro tip – depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
  • Next, add the ginger and garlic – saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip – ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
  • Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
  • Next, add the yogurt. Combine it then add ½ cup water. Season with salt, pepper, and lemon juice.Pro tip – stir the yogurt to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
  • Continue to cook it on the stovetop stirring frequently until meat is cooked through and becomes fork-tender – about 1 to 1 ½ hour adding water if necessary. Pro tip – Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
  • When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy.
  • Garnish with fresh cilantro or parsley.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

“If you are always trying to
be normal, you will never kniw how AMAZING you are.

Maya angelou
%d bloggers like this: