Lamb Curry Recipe
Lamb Curry is a rich, flavorful and hearty dish that is a staple in many cultures around the world, particularly in Indian, Pakistani, Middle Eastern and Mediterranean cuisine. The dish is made with tender chunks of lamb, simmered in a complex blend of spices, herbs and a tomato-based sauce. It is a dish that is perfect for a cold winter night, or for a special occasion. The depth of flavor in this dish is truly remarkable, with the tender lamb being complemented by the warm and comforting spices.
Ingredients
- 2 lbs lamb cut into 1-inch cubes
- 2 onions finely chopped
- 2 cloves garlic minced
- 1- inch ginger minced
- 2 Tomato finely chopped
- 2 cups water
- 2 tbsp Oil
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp Red Chilli Powder
- Salt and pepper to taste
- coriander leaves / cilantro chopped, for garnish
Instructions
Preparation
- Prepping the Lamb: Rinse the lamb pieces under cold water to remove any bone fragments or impurities. Pat them dry using a kitchen towel.
- Onion and Tomatoes: Finely slice the onions and puree the tomatoes. Ensure there are no large chunks.
- Spices: Measure out all the required spices and have them on standby. It's good practice to have everything at arm's reach when making a curry.
Cooking
- Base Preparation: In a heavy-bottomed pot or pan, heat the oil or ghee over medium flame. Once hot, add cumin seeds, bay leaf, cloves, and cinnamon stick. Fry until they release a fragrant aroma.
- Onions: Add the sliced onions and fry until they turn a golden brown color.
- Ginger-Garlic and Chilies: Stir in the ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
- Tomato Puree: Pour in the tomato puree and cook until oil starts separating at the sides of the pot.
- Spices: Incorporate the turmeric powder, red chili powder, and salt. Mix well.
- Lamb: Add the lamb pieces, ensuring they're coated with the masala. Brown them for about 5 minutes.
- Yogurt: Lower the flame and gently mix in the whisked yogurt. Ensure constant stirring to prevent the yogurt from curdling.
- Water: Pour in the water, increase the flame to bring the curry to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours or until the lamb is tender.
- Final Touches: Once the lamb is cooked to perfection, sprinkle garam masala and stir. Check the seasoning and adjust accordingly. Garnish with chopped coriander leaves.
Notes & Tips
- Lamb Cuts: Opt for shoulder or leg cuts as they tend to be tender and flavorful.
- Slow Cooking: The secret to a great lamb curry is the slow cooking process, ensuring the meat absorbs all the flavors.
- Adjusting Heat: Adjust the number of green chilies based on your heat preference.
- Serving Suggestion: This curry is best enjoyed with steamed rice or Indian bread like naan or roti.
Nutrition Information (Note: Approximate)
Nutrition Facts
Lamb Curry Recipe
Serving Size
1 g
Amount per Serving
Calories
746
% Daily Value*
Fat
61
g
94
%
Saturated Fat
24
g
150
%
Trans Fat
0.04
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
24
g
Cholesterol
166
mg
55
%
Sodium
156
mg
7
%
Potassium
796
mg
23
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
39
g
78
%
Vitamin A
674
IU
13
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
1
mg
59
%
Vitamin B3
14
mg
70
%
Vitamin B5
2
mg
20
%
Vitamin B6
0.5
mg
25
%
Vitamin B12
5
µg
83
%
Vitamin C
13
mg
16
%
Vitamin D
0.2
µg
1
%
Vitamin E
2
mg
13
%
Vitamin K
26
µg
25
%
Calcium
81
mg
8
%
Iron
5
mg
28
%
Magnesium
71
mg
18
%
Zinc
8
mg
53
%
* Percent Daily Values are based on a 2000 calorie diet.