Indian Lamb Curry
Coooking Temperature: Stovetop
Diet : GF, NF,
Calories: 23
Adjust Servings Here: 8 servings
Description
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until it's fork-tender. Served over Indian bread or rice, this is a meal in itself.
Ingredients
- 2 lb (900 g) Lamb leg or shoulder, cut into 2-inch pieces
- 1 tbsp Oil Cooking or Olive oil
- 1 tbsp Ghee or oil
- 2 tbsp Garlic 4 large garlic cloves minced
- 2 tbsp Ginger 3-inch fresh ginger grated
- 3 cups Onions red or brown finely chopped
- 1 cup Tomatoes chopped
- ¾ cup (180 ml) Yogurt Greek, plain
- 1 tbsp Lemon juice
- ½ tsp Black pepper
- 1 tsp Kosher salt
Dry spices
- 2 Cinnamon stick
- 8 Cloves
- 8 Green cardamoms
- 2 Black cardamoms
- 3 Bay leaves
- 1 Mace (optional)
Spice mix
- 2 tbsp Coriander powder
- ¾ tbsp Cumin powder
- ¼ tsp Turmeric powder
- 1 tbsp Cayenne hot
- 1 tbsp Paprika sweet
- 1 tbsp Fenugreek leaves (optional)
- ½ tsp Garam masala powder
Instructions
- In a Dutch oven or heavy-bottom skillet, add the oil, ghee, and whole spices.1 tbsp Oil, 1 tbsp Ghee, 2 Cinnamon stick, 8 Cloves, 8 Green cardamoms, 2 Black cardamoms, 3 Bay leaves, 1 Mace
- Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).3 cups Onions
- Next, add the ginger and garlic and saute for another minute. Then, add the lamb pieces and saute for 2 to 3 minutes until the lamb is no longer pink.2 tbsp Garlic, 2 tbsp Ginger, 2 lb Lamb
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.2 tbsp Coriander powder, ¾ tbsp Cumin powder, ¼ tsp Turmeric powder, 1 tbsp Cayenne, 1 tbsp Paprika, 1 tbsp Fenugreek leaves, ½ tsp Garam masala powder, 1 cup Tomatoes
- Next, add the yogurt. Combine it, and add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.¾ cup Yogurt, ½ tsp Black pepper, 1 tsp Kosher salt, 1 tbsp Lemon juice
- Continue to simmer it on the stovetop on medium-low heat, stirring frequently until the meat is cooked through and becomes fork-tender - about 1 to 1 ½ hours, adding water if necessary.
- When cooked to fork-tender, taste and adjust the seasoning. Depending on how you will serve it, you can adjust the gravy by adding a bit more water.
- Garnish with fresh cilantro or parsley.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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