Lamb Curry Recipe

Introduction

This Lamb Curry Recipe delivers a rich and flavorful dish with tender lamb simmered in a creamy, spiced sauce. Perfect for a comforting meal, this curry is enhanced with a blend of aromatic spices and can be served with rice or bread.

Ingredients

• 2 lbs lamb shoulder or leg, cut into bite-sized pieces
• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2-3 tablespoons curry powder (or a mix of garam masala, cumin, coriander, and turmeric)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder (optional, for heat)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk (or 1 cup plain yogurt for a creamier curry)
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 1/2 teaspoon sugar (optional, to balance the flavors)
• Fresh cilantro, chopped (for garnish)

Optional Spices:

• 4-5 green cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 1/4 teaspoon ground cloves

Directions

1. Brown the Lamb: Heat vegetable oil or ghee in a large pot over medium-high heat. Season the lamb with salt and pepper, then brown in batches for 5-7 minutes per batch. Set aside.
2. Sauté the Onions and Aromatics: In the same pot, reduce heat to medium and cook the onion until golden brown, about 5-7 minutes. Add garlic and ginger, cooking until fragrant, about 1-2 minutes.
3. Add the Spices: Stir in curry powder, ground cumin, coriander, cinnamon, and chili powder (if using). Add optional whole spices if desired. Cook the spices for 1-2 minutes.
4. Add Tomatoes and Liquids: Stir in diced tomatoes, coconut milk (or yogurt), broth, and tomato paste. Bring to a simmer.
5. Simmer the Lamb: Return the lamb to the pot, ensuring it’s covered with sauce. Cover and simmer on low for 1 1/2 to 2 hours, until tender and sauce thickens.
6. Adjust Seasoning and Serve: Taste and adjust seasoning with salt, pepper, and sugar if needed. Garnish with fresh cilantro.
7. Serve: Serve hot with basmati rice, naan, or roti.

Servings and Timing

• Servings: 4-6
• Prep Time: 20 minutes
• Cook Time: 1 1/2 to 2 hours
• Total Time: 1 3/4 to 2 1/2 hours

Variations

• Spicy Version: Increase chili powder or add chopped green chilies.
• Creamier Curry: Substitute coconut milk with plain yogurt.
• Vegetable Addition: Add potatoes or peas for extra texture and flavor.
• Different Meat: Substitute lamb with beef or chicken for variation.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat until warmed through. You can also reheat in the microwave.

10 FAQs

1. Can I use a different type of meat? Yes, you can use beef or chicken instead of lamb.
2. Can I make this curry ahead of time? Yes, it often tastes better the next day as flavors meld.
3. Is this recipe spicy? It’s mildly spicy but can be adjusted with more chili powder if desired.
4. Can I use yogurt instead of coconut milk? Yes, plain yogurt can be used for a creamier texture.
5. What can I serve with lamb curry? Basmati rice, naan, or roti are great choices.
6. How can I thicken the curry? Simmer longer to reduce, or add a slurry of cornstarch and water.
7. Can I freeze lamb curry? Yes, it freezes well for up to 3 months.
8. What if I don’t have all the spices? Use a store-bought curry powder as a substitute for a simpler option.
9. Can I use fresh tomatoes instead of canned? Yes, use about 2 cups of chopped fresh tomatoes.
10. How do I adjust the flavor balance? Add sugar for sweetness or extra spices to enhance flavor.

Conclusion

This Lamb Curry is a delicious, comforting dish perfect for any occasion. With its rich flavors and tender lamb, it’s a satisfying meal that can be customized to suit your taste. Enjoy with your favorite sides for a complete dining experience.

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