Savory Spiced Lamb Curry

$To make a great lamb curry, you need some key ingredients. Here’s what you’ll need: - 1.5 lbs lamb shoulder, cut into cubes - 2 tablespoons vegetable oil - 2 large onions, finely chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 2 green chilies, slit - 2 tomatoes, chopped - 1 teaspoon turmeric powder - 2 teaspoons garam masala - 2 teaspoons coriander powder - 1 teaspoon cumin powder - 1 can (400 ml) coconut milk - Salt to taste - Fresh cilantro, chopped for garnish These ingredients bring rich flavors to your meal. The lamb shoulder is ideal for tender, juicy bites. The spices give warmth and depth. Coconut milk adds creaminess that balances the heat. For even more flavor, consider these optional ingredients: - A pinch of cinnamon for warmth - A tablespoon of lemon juice for brightness - A handful of peas for color and sweetness Adding these can change the dish's profile. For instance, lemon juice brightens up the curry. Peas offer a nice pop of color and texture. If you have dietary restrictions, there are easy swaps. Here are some ideas: - Use chicken or beef instead of lamb if you prefer. - For a vegan option, substitute lamb with jackfruit or chickpeas. - Swap coconut milk for almond milk for a lighter version. These substitutions keep the essence of the dish while fitting your needs. Always adjust cooking times based on what you choose. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 1.5 lbs lamb shoulder, cut into cubes - 2 tablespoons vegetable oil - 2 large onions, finely chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 2 green chilies, slit - 2 tomatoes, chopped - 1 teaspoon turmeric powder - 2 teaspoons garam masala - 2 teaspoons coriander powder - 1 teaspoon cumin powder - 1 can (400 ml) coconut milk - Salt to taste - Fresh cilantro, chopped for garnish Once you have everything, chop the onions, garlic, tomatoes, and ginger. This prep makes cooking a breeze. First, heat the vegetable oil in a large pot over medium heat. Add the onions and sauté them until they turn golden brown, about 10 minutes. This step builds a rich base for your curry. Next, stir in the minced garlic, grated ginger, and slit green chilies. Sauté for about 2 minutes until fragrant. Now, add the lamb cubes. Brown them on all sides for about 5-7 minutes. After that, mix in the chopped tomatoes and cook them until soft, about 3-4 minutes. Then, sprinkle in the spices: turmeric, garam masala, coriander, and cumin. Stir well to coat the meat with all the flavors. Now, pour in the coconut milk and stir to combine. Add salt to taste. Bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 1.5 hours. Stir occasionally to prevent sticking. The lamb will become tender and juicy. To achieve the perfect consistency, make sure to simmer gently. If the curry is too thick, add a splash of water. If it’s too thin, let it cook uncovered for a few minutes. Taste the curry as it cooks. Adjust the salt and spices to your liking. Always garnish with freshly chopped cilantro before serving. This adds a fresh touch to your dish. Serve the lamb curry in a decorative bowl with basmati rice or naan. Enjoy the blend of flavors and the tender lamb! To bring out the true taste of lamb curry, use fresh spices. Whole spices are best. Toast them in the pot before adding other ingredients. This step releases their oils and boosts the flavor. You can also add a pinch of sugar. This balances the spices and enhances the sauce. One common mistake is rushing the cooking time. Lamb needs time to become tender. Cook on low heat for at least 1.5 hours. Another mistake is not browning the meat well. Browning adds depth to the flavor. Avoid skipping the sautéing steps, as they build the base of taste. You can easily adjust the spice in your lamb curry. For milder curry, use fewer green chilies. If you enjoy heat, add more chilies or some red chili powder. Taste as you cook. This lets you find the perfect balance for your family or guests. Pro Tips Marinate the Lamb: For an even deeper flavor, marinate the lamb in yogurt and spices for a few hours or overnight before cooking. Use Fresh Spices: Using freshly ground spices can elevate the flavor of your curry significantly. Consider grinding whole spices just before use. Adjust the Heat: If you prefer a milder curry, reduce the number of green chilies or remove the seeds. For extra heat, add a pinch of chili powder. Let it Rest: Allow the curry to sit for at least 30 minutes after cooking. This resting period allows the flavors to meld beautifully. {{image_2}} Lamb curry changes across regions. In North India, cooks use yogurt for creaminess. They often add spices like cardamom and cloves. This gives a rich flavor. In South India, people prefer coconut milk and curry leaves. This makes the dish lighter and fresher. You might find variations with tamarind, too. Each region brings its own twist to lamb curry. You can make lamb curry in different ways. A slow cooker is great for busy days. Just set it in the morning and enjoy the meal later. Use low heat to let the flavors blend. An Instant Pot works fast. You can cut cooking time down to about 40 minutes. Both methods keep the lamb tender and juicy. If you want a vegetarian option, try chickpeas or jackfruit. They both soak up flavors well. You can also use paneer for a cheese variation. For a healthier choice, use cauliflower or mushrooms. They add texture and are satisfying. Adjust the spices to match your taste. This way, you still enjoy the essence of lamb curry without meat. Storing your lamb curry properly is key. After you finish your meal, let the curry cool. Place it in an airtight container. Make sure to keep it in the fridge. This helps the flavors stay fresh. Eat your leftovers within three days for the best taste. If you plan to keep it longer, freezing is a great option. When you want to enjoy your leftovers, reheating needs care. Use a pot on low heat to warm it. Stir often to avoid sticking. You can add a splash of water or coconut milk. This adds moisture and keeps it creamy. Avoid using a microwave, as it can dry it out. Heat it until it’s warm all the way through. Freezing lamb curry is simple and effective. Transfer it to a freezer-safe container. Leave some space at the top for expansion. Label the container with the date and type. To thaw, move it to the fridge overnight. This helps keep the texture nice. Reheat it gently on the stove before serving. Enjoy your delicious lamb curry later! You can serve lamb curry with rice or bread. Basmati rice is a great choice. Naan or roti also pairs well. Add a side of yogurt or raita for creaminess. Fresh salad and lime wedges add a nice touch too. Lamb curry can last for about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools completely before sealing. Always check for any off smell or changes in color before eating. Yes, you can use chicken, beef, or goat in this recipe. Adjust cooking time accordingly. Chicken cooks faster, while beef may need more time. The spices work well with all these meats. Lamb curry can be spicy due to green chilies. If you prefer less heat, remove the seeds from the chilies. You can also reduce the number of chilies used. Adding more coconut milk can help cool the spice too. We explored how to make an authentic lamb curry, covering key ingredients, cooking steps, and tips. You learned different dietary options and how to store leftovers correctly. Remember, it’s all about balance. Adjust spices to fit your taste. Embrace the variations, from regional styles to cooking methods. With practice, you’ll create a dish that suits your palate. Enjoy the flavors and make this recipe your own!$

A rich and flavorful lamb curry infused with aromatic spices and creamy coconut milk.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 45

Total Time 2

Course Main Course

Cuisine Indian

Servings 4

Calories 500 kcal

Ingredients

1.5 lbs lamb shoulder, cut into cubes
2 tablespoons vegetable oil
2 large onions, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
2 pieces green chilies, slit
2 pieces tomatoes, chopped
1 teaspoon turmeric powder
2 teaspoons garam masala
2 teaspoons coriander powder
1 teaspoon cumin powder
1 can coconut milk (400 ml)
to taste salt
for garnish fresh cilantro, chopped

Instructions

Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Add the finely chopped onions and sauté until golden brown, about 10 minutes.
Stir in the minced garlic, grated ginger, and slit green chilies; sauté for an additional 2 minutes until fragrant.
Add the lamb cubes to the pot, browning them on all sides for about 5-7 minutes.
Mix in the chopped tomatoes and cook until they soften, about 3-4 minutes.
Sprinkle in the turmeric powder, garam masala, coriander powder, and cumin powder; stir well to coat the meat evenly with the spices.
Pour in the coconut milk, stirring to combine. Add salt to taste.
Bring the mixture to a gentle simmer, then cover and let cook on low heat for about 1.5 hours, or until the lamb is tender, stirring occasionally.
Adjust seasoning if necessary and garnish with freshly chopped cilantro before serving.

Notes

Serve the lamb curry in a decorative bowl, accompanied by fragrant basmati rice or naan. Garnish with additional cilantro and lime wedges for a burst of freshness.

Keyword coconut milk, curry, lamb, spiced