Description
This rich and flavorful Lamb Curry recipe features tender lamb slow-cooked in a fragrant blend of spices, coconut milk, and tomatoes. Perfectly balanced with exotic spices and a hint of sweetness, this hearty curry is ideal served over basmati rice or with warm naan for a comforting and satisfying meal.
Ingredients
Scale
Meat
- 2 lbs lamb shoulder or leg, cut into bite-sized pieces
Cooking Fats
- 2 tablespoons vegetable oil or ghee
Vegetables & Aromatics
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Spices
- 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)
- 4-5 green cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
Liquids & Sauces
- 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
Seasonings & Garnish
- Salt and pepper, to taste
- 1/2 teaspoon sugar (optional, to balance the flavors)
- Fresh cilantro, chopped (for garnish)
Instructions
- Brown the Lamb: Heat vegetable oil or ghee in a large pot over medium-high heat. Season the lamb pieces with salt and pepper, then brown them in batches for 5-7 minutes each until nicely seared. Remove and set aside.
- Sauté Aromatics: In the same pot, reduce heat to medium and cook the chopped onion until golden brown, about 5-7 minutes. Add minced garlic and ginger, stirring continuously until fragrant, approximately 1-2 minutes.
- Add Spices: Stir in the curry powder, ground cumin, ground coriander, ground cinnamon, and optional chili powder along with the whole spices (cardamom pods, bay leaves, cinnamon stick, ground cloves). Cook this spice mixture for 1-2 minutes to release their aromas.
- Add Liquids and Tomato Paste: Pour in the diced tomatoes, coconut milk (or yogurt), broth, and add tomato paste. Stir well and bring the mixture to a gentle simmer.
- Simmer the Curry: Return the browned lamb into the pot, making sure the meat is fully submerged in the sauce. Cover the pot and reduce the heat to low. Let it simmer gently for 1 1/2 to 2 hours, or until the lamb is tender and the sauce has thickened to your liking.
- Adjust Seasoning and Garnish: Taste the curry and adjust salt, pepper, and add sugar if needed to balance the flavors. Remove whole spices if desired. Garnish with freshly chopped cilantro before serving.
- Serve: Serve the lamb curry hot alongside basmati rice, naan bread, or roti for a delicious, hearty meal.
Notes
- If you prefer a creamier curry, substitute the coconut milk with plain yogurt added towards the end of cooking to avoid curdling.
- Adjust the chili powder or omit it entirely if you prefer a milder dish.
- For added depth, marinate the lamb with some spices and yogurt for a few hours before cooking.
- Leftovers taste even better the next day as the flavors continue to develop.
- Can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
