Description
This Lamb Curry features tender chunks of lamb simmered in a rich, spiced sauce made with coconut milk and a blend of aromatic spices. It’s a comforting and flavorful dish perfect for a hearty meal.
Ingredients
Scale
- 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
Instructions
- Brown the Lamb: Heat vegetable oil or ghee in a large pot over medium-high heat. Season lamb with salt and pepper, then brown in batches for 5-7 minutes per batch. Set aside.
- Sauté the Onions and Aromatics: In the same pot, reduce heat to medium and cook onion until golden brown, about 5-7 minutes. Add garlic and ginger, cooking until fragrant, about 1-2 minutes.
- Add the Spices: Stir in curry powder, ground cumin, coriander, cinnamon, and optional spices. Cook for 1-2 minutes.
- Add Tomatoes and Liquids: Stir in diced tomatoes, coconut milk (or yogurt), broth, and tomato paste. Bring to a simmer.
- Simmer the Lamb: Return 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.
- Adjust Seasoning and Serve: Taste and adjust seasoning with salt, pepper, and sugar if needed. Garnish with fresh cilantro.
- Serve: Serve hot with basmati rice, naan, or roti.
Notes
- For extra heat, increase the amount of chili powder or add fresh green chilies.
- For a creamier curry, use plain yogurt instead of coconut milk.
- Prep Time: 20 minutes
- Cook Time: 1 1/2 to 2 hours
- Category: main Dish
- Method: Stovetop
- Cuisine: indian
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg