Indian Lamb Curry
Bold, aromatic, and rich Indian lamb curry made with tender chunks of lamb slow-cooked in a spiced tomato-onion gravy. A comfort dish perfect with rice or naan.
Ingredients
- Lamb Shoulder (bone-in): 700g (1.5 lbs), cut into chunks
- Onions: 2 large, finely sliced
- Garlic: 4 cloves, minced
- Fresh Ginger: 1 tablespoon grated
- Tomatoes (canned or fresh): 400g (14 oz)
- Plain Yogurt: 1/4 cup
- Ground Coriander: 1 tablespoon
- Ground Cumin: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Garam Masala: 1 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Cinnamon Stick: 1 small
- Green Cardamom Pods: 2, lightly crushed
- Bay Leaf: 1
- Salt: to taste
- Vegetable Oil or Ghee: 3 tablespoons
- Fresh Coriander Leaves: for garnish
Instructions
Heat a heavy pot or Dutch oven over medium heat with the oil or ghee.
Add cinnamon stick, cardamom pods, and bay leaf. Sizzle for 30 seconds. Add onions and cook until golden brown, about 15–20 minutes. Stir in garlic and ginger, cook for another 1–2 minutes.
Add lamb and sear on all sides. Sprinkle salt, turmeric, coriander, cumin, and chili powder. Stir well to coat the meat.
Stir in tomatoes and cook for 5 minutes. Slowly stir in yogurt. Add 1/2 cup water and mix. Cover and reduce heat.
Simmer for 1.5 to 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
Add garam masala. Stir and let rest off heat for 10 minutes. Adjust seasoning.
Garnish with fresh coriander and serve with rice or naan.
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