Slow Braised Lamb Kari Recipe

Pat the lamb pieces dry with paper towels. Season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside.

Peel and cube the potatoes into 1–1.5 inch pieces; place them in cold water to stop oxidation. Slice the onion and shallots, mince garlic, and grate ginger.

Combine the spice blend ingredients (ground coriander, cumin, fennel, turmeric, curry powder, chili powder, garam masala, brown sugar) in a small bowl and mix well.

Heat and brown

In a large, heavy Dutch oven or deep skillet, heat 3 tablespoons oil or ghee over medium-high heat until shimmering. Working in batches if necessary to avoid crowding, add the seasoned lamb pieces and brown on all sides, about 3–4 minutes per batch. Transfer browned lamb to a plate and reserve any browned bits in the pot.

Toast whole spices

Reduce heat to medium. Add the crushed cardamom pods, cinnamon stick, star anise, and 1/2 tsp crushed fennel seeds to the pot. Toast for 30–60 seconds until fragrant, stirring to avoid burning.

Sauté aromatics

Add the sliced onion and shallots to the pot and sauté in the toasted spice oil for 6–8 minutes, stirring often, until softened and beginning to caramelize. Add the minced garlic and grated ginger and cook for 60–90 seconds until aromatic.

Add spice blend & tomato paste

Stir in the prepared ground spice blend and 2 tablespoons tomato paste. Cook, stirring constantly, for 1–2 minutes so the spices bloom and the tomato paste darkens slightly.

Deglaze

Pour in 400 ml water or low-sodium chicken stock and use a wooden spoon to scrape up all browned bits from the bottom of the pot. Bring to a gentle simmer.

Return lamb

Return the browned lamb and any accumulated juices to the pot. Add the coconut milk and stir to combine. Bring the mixture to a low simmer.

Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, or until the lamb is fork-tender. Stir once or twice during braising and check liquid level—add up to 100 ml extra water if it looks like it will reduce too far.

After the initial braise, add the drained potato cubes. Stir gently to submerge potatoes in the curry. Re-cover and continue to simmer for 25–35 minutes, until potatoes are tender and lamb easily shreds with a fork.

Remove and discard (or set aside for later use) the cinnamon stick, star anise and cardamom husks if desired. Taste and adjust seasoning with additional salt (about 1/4–1/2 tsp if needed) and 1 tablespoon fresh lime juice to brighten the curry.

If you prefer a thicker sauce, increase heat to medium-high and reduce uncovered for 4–8 minutes until desired consistency. For a silkier finish, swirl in an extra tablespoon of coconut milk or a teaspoon of ghee.

Stir in optional curry leaves and sprinkle chopped cilantro and toasted coconut flakes or fried shallots on top just before serving.