Recipes|Featured Main
Lamb Curry
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT1H20M1 Hour
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Yield:4-6 Servings
Ingredients
- 2 ½ pounds lamb stew meat or cubed lamb leg
- 2 tablespoons curry powder (mild or spicy, your choice)
- 2 teaspoons garam masala
- 1 serrano chile pepper, split lengthwise
- Ghee or vegetable oil
- 1 large onion, grated
- 3 large garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 bay leaves
- 1 (14.5 ounce) can diced tomatoes or about 2 cups diced fresh tomatoes
- Water or broth
- ½ cup plain yogurt
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper
- 1133.98g lamb stew meat or cubed lamb leg
- 25.56g curry powder (mild or spicy, your choice)
- 8.52g garam masala
- 1 serrano chile pepper, split lengthwise
- Ghee or vegetable oil
- 1 large onion, grated
- 3 large garlic cloves, minced
- 12.78g minced fresh ginger
- 2 bay leaves
- 1 (14.5 ounce) can diced tomatoes or about 2 cups diced fresh tomatoes
- Water or broth
- 118.29ml plain yogurt
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper
Slow-cooked to perfection with flavorful garam masala, onion and garlic, this satisfying curry is a delicious way to get to know lamb.
Preparation
STEP 1
In a large mixing bowl, toss lamb with curry powder and garam masala.
STEP 2
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Coat bottom of pan with ghee or oil. Add seasoned lamb and chile to pan. Brown well, working in batches if necessary.
STEP 3
Add onion, garlic and ginger and cook for 1-2 minutes.
STEP 4
Add bay leaves and tomatoes. Season with salt and pepper. Add enough water or broth to just cover lamb. Reduce heat and simmer for 35-45 minutes, or until lamb is tender.
STEP 5
If sauce is still watery, increase heat and boil for a few minutes to thicken. Stir in yogurt and adjust seasoning to taste. Garnish with green onions and serve hot with steamed basmati rice.
Options
This recipe would also be great in the Instant Pot®