Name: Spicy Lamb Curry
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: South Indian
Ingredients: 2 lbs lamb shoulder, cut into cubes; 2 tablespoons vegetable oil or ghee; 1 large onion, finely chopped; 4 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 tablespoons Madras curry powder; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper, optional; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; 1 tablespoon tomato paste; 1 cup crushed tomatoes; 1 cup beef or lamb broth; 1/2 cup full-fat coconut milk

Description

Indulge in the warmth and richness of this Spicy Lamb Curry Recipe, a delightful dish that promises to excite your palate with its bold and aromatic flavors. Infused with traditional South Indian spices, this curry is perfect for family gatherings or cozy nights in. The tender lamb simmers beautifully in a sauce of crushed tomatoes and creamy coconut milk, creating a satisfying meal that’s both comforting and exotic. Whether served with fluffy basmati rice or soft naan, this dish is sure to impress your guests and become a favorite at the dinner table.

Ingredients

Scale

2 lbs lamb shoulder, cut into cubes
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
4 garlic cloves, minced
1-inch piece fresh ginger, grated
2 tablespoons Madras curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper, optional
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1 tablespoon tomato paste
1 cup crushed tomatoes
1 cup beef or lamb broth
1/2 cup full-fat coconut milk

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Instructions

Prep your ingredients by chopping onions, mincing garlic, grating ginger, and cubing the lamb.
In a large pot or Dutch oven, heat oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in garlic and ginger; cook for another minute until fragrant.
Add all spices (Madras curry powder, turmeric, cumin) and cook for about 1-2 minutes to toast slightly.
Incorporate the cubed lamb shoulder, season with salt and pepper, and brown on all sides (about 5-7 minutes).
Mix in tomato paste and crushed tomatoes. Pour in broth and coconut milk; stir well. Bring to a gentle simmer.
Reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours until lamb is tender.
Taste and adjust seasoning if necessary before serving hot with rice or naan.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main
Method: Simmering
Cuisine: South Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 450
Sugar: 6g
Sodium: 750mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 28g
Cholesterol: 110mg