Lamb Curry
This simple yet flavorful lamb curry is perfect for cozy weeknight dinners, combining rich spices and creamy coconut milk for a comforting dish.
Ingredients
Main Ingredients
- 2 lbs lamb, cut into cubes Look for well-marbled cuts like shoulder or leg.
- 2 tablespoons vegetable oil Helps in browning the onions and lamb.
- 1 onion, finely chopped The aromatic base for your curry.
- 3 cloves garlic, minced Adds depth of flavor.
- 1 tablespoon ginger, grated Gives warmth and a slight zing.
- 2 tablespoons curry powder Brings a developed flavor profile.
- 1 teaspoon cumin Adds earthy tones.
- 1 teaspoon coriander Adds a citrusy sweetness.
- 1 teaspoon turmeric Provides color and an earthy flavor.
- 1 can (14 oz) diced tomatoes Adds acidity and sweetness.
- 1 cup coconut milk For a creamy consistency.
- Salt to taste Key player for flavor.
- Fresh cilantro, for garnish Adds a refreshing touch.
Instructions
Cooking Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it’s beautifully translucent.
- Stir in the minced garlic and grated ginger. Allow it to cook for about a minute.
- Toss in the lamb cubes and brown them on all sides.
- Sprinkle in the curry powder, cumin, coriander, and turmeric. Cook for 2-3 minutes until fragrant.
- Pour in the diced tomatoes and coconut milk, stirring until combined. Add salt to taste.
- Increase the heat slightly to bring the mixture to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours.
- Once the lamb is tender, serve hot, garnished with fresh cilantro.
Notes
Sear the lamb in batches, use fresh herbs, and don’t rush the simmering for best results. Leftovers can be stored in the fridge for 4-5 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g
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