Lamb Curry Recipe
Slow-cooked lamb in a rich and flavorful curry sauce.
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Ingredients
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Meat
Spices
Vegetables
Liquids
Others
Method
Preparation
- 1
Marinate the Lamb
In a large bowl, combine lamb chunks with salt, turmeric powder, chili powder, cumin seeds, and coriander powder. Mix well to coat the lamb evenly and let it marinate for at least 30 minutes or preferably overnight in the refrigerator.
- 2
Cooking
- 3
Sauté Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the chopped onions and sauté until they become translucent and golden brown, about 8-10 minutes.
- 4
Add Garlic and Ginger
Stir in the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.
- 5
Cook Tomatoes
Add the chopped tomatoes and the slit green chili to the pot. Cook until the tomatoes break down and the mixture is thickened, about 5-7 minutes.
- 6
Cook the Lamb
Add the marinated lamb to the pot, stirring to combine. Cook for about 5-7 minutes until the lamb is browned on all sides.
- 7
Add Liquids and Spices
Pour in the coconut milk and water or broth. Stir in the garam masala. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
- 8
Final Touches
Taste and adjust seasoning if necessary. Remove from heat and let it rest for 10 minutes before serving.
Serving
- 9
Garnish and Serve
Garnish the curry with fresh chopped cilantro. Serve hot with rice or naan.