Last Updated on 4 months by Neha Deshmukh

Lamb Bhindi Recipe – Authentic Indian Lamb & Okra Curry

Introduction

Okay, let’s be real – Lamb Bhindi (Lamb and Okra Curry) is comfort food defined. It’s one of those dishes that just feels like home, you know? I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right! But now, it’s a family favorite, and I’m so excited to share it with you. It’s a beautiful blend of tender lamb, slightly tangy okra, and a warm, aromatic spice blend. Trust me, this one is worth the effort!

Why You’ll Love This Recipe

This Lamb Bhindi isn’t just delicious; it’s also surprisingly easy to make. It’s a one-pot wonder that’s perfect for a weeknight dinner, but special enough to serve to guests. The combination of lamb and okra is classic, and the spices create a depth of flavor that’s truly satisfying. Plus, it’s a fantastic way to get your veggies in!

Ingredients

Here’s what you’ll need to make this amazing Lamb Bhindi:

• 300g Lamb Meat (about 10oz)
• 0.5 kg Bhendi (Okra) – that’s about 1.1 lbs
• 1 medium Onion
• 0.5 tbsp Ginger-Garlic paste
• 1.5 tbsp Red chili powder
• 0.5 tbsp Coriander powder
• 0.25 tbsp Turmeric powder
• Salt to taste
• Oil for cooking
• 2-3 sprigs Fresh Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Bhendi, or okra, is the star here. Look for firm, bright green pods – avoid any that are bruised or mushy. A little trick I learned is to wash and thoroughly dry the okra before cooking; this helps minimize sliminess.

Lamb shoulder or leg are both excellent cuts for this curry. Traditionally, in some regions, people use bone-in lamb for extra flavor, but boneless works perfectly well too. Feel free to ask your butcher for a recommendation!

Now, the spices! We’re using a classic Indian blend of red chili powder for heat, coriander powder for warmth, and turmeric for color and its amazing health benefits. Don’t be shy with the spices – they’re what make this dish sing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the lamb. In a bowl, combine the lamb meat with red chili powder, turmeric, salt, and ginger-garlic paste. Give it a good mix and let it sit for at least 30 minutes. This really helps tenderize the meat and infuse it with flavor.
2. While the lamb is marinating, wash the okra thoroughly and pat it dry. Trim the ends and cut it into 2-inch pieces.
3. Heat a generous amount of oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they turn translucent – about 5-7 minutes.
4. Add the marinated lamb to the pressure cooker and fry for another 6-7 minutes, until the meat changes color.
5. Pour in 1-1.5 glasses of water (about 240-360ml), seal the cooker, and cook for 5-6 whistles, or until the meat is tender.
6. Once the pressure has released naturally, gently add the okra to the cooker and mix well. If the curry seems too thick, add about ½ cup of water.
7. Cover the cooker and simmer for 9-10 minutes, or until the okra softens but still retains its shape. You want it tender, but not mushy!
8. Finally, garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook the lamb and okra in separate batches.
• For a richer flavor, you can add a tablespoon of yogurt to the marinade.
• If you don’t have a pressure cooker, you can use a heavy-bottomed pot. Just increase the cooking time to about 1.5-2 hours, or until the lamb is tender.

Variations

• Vegan Adaptation: Swap the lamb for jackfruit or mushrooms! Jackfruit has a similar texture to lamb, while mushrooms add a lovely earthy flavor.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to 1 teaspoon.
  • Medium: Stick to the 1.5 tablespoons.
  • Hot: Add an extra ½ tablespoon of red chili powder, or a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Eid, but it’s delicious any time of year! My aunt always adds a few cardamom pods when making it for special occasions.

Serving Suggestions

Lamb Bhindi is best served hot with roti (Indian flatbread) or steamed rice. A side of raita (yogurt dip) can help cool things down if you’ve added a lot of chili powder. A simple onion and tomato salad also complements the flavors beautifully.

Storage Instructions

Leftover Lamb Bhindi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What cut of lamb is best for Lamb Bhindi?

Lamb shoulder or leg are both great choices. They become beautifully tender during the cooking process.

How can I prevent the okra from becoming slimy?

Washing and thoroughly drying the okra before cooking is key! Also, avoid overcooking it.

Can I make this recipe in an Instant Pot?

Absolutely! Use the pressure cook function for about 20-25 minutes, followed by a natural pressure release.

What is the best way to serve Lamb Bhindi for a special occasion?

Serve it with a variety of sides, like roti, rice, raita, and a salad. A beautiful presentation can also elevate the dish.

Can I freeze leftover Lamb Bhindi?

Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.