Description
A rich and aromatic lamb curry that brings warmth and comfort, perfect for gatherings and cozy evenings.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tablespoons oil (vegetable or coconut)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 1 can coconut milk (14 oz)
- 1 can diced tomatoes (14 oz)
- Salt, to taste
- Fresh cilantro, chopped for garnish
Instructions
- Heat oil in a large pot over medium heat. Add the onions and sauté until golden brown, about 5-7 minutes.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the curry powder, cumin, coriander, and turmeric. Cook for about 2 minutes to let the spices bloom.
- Increase the heat to medium-high and add lamb chunks, searing them until browned on all sides.
- Pour in the coconut milk and diced tomatoes. Stir well, bringing the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 45 minutes, stirring occasionally.
- Uncover and let it cook for another 10-15 minutes, allowing the sauce to thicken.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
Feel free to add a splash of lemon juice or a handful of peas for added freshness and color at the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian