Lamb Curry Recipe

Prepare marinade

In a large mixing bowl combine the dairy-free yogurt, minced garlic, grated ginger, ground coriander, ground cumin, turmeric, 2 tsp kosher salt and 1 tsp black pepper. Whisk until smooth.

Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.

Warm spices and sweat onion

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 4 tbs oil. When oil is hot, add mustard seeds (if using) and let them pop for 15–30 seconds. Add the cinnamon stick, crushed cardamom pods and cloves; sauté for 30–45 seconds until fragrant. Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and golden brown, about 8–10 minutes. Lower heat if onion begins to brown too quickly.

Build the tomato-spice base

Add the ground cumin (2 tsp), ground coriander (2 tsp), paprika (2 tsp) and cayenne (1 tsp). Stir and cook spices with the onion for 1 minute to bloom. Add the chopped tomatoes and 1.5 tsp salt. Cook until the tomatoes break down and the mixture becomes a thick paste, about 6–8 minutes. If using canned crushed tomatoes, simmer 4–5 minutes to reduce excess liquid.

Brown the lamb

Remove the marinated lamb from the refrigerator. Increase heat to medium-high. Push the tomato-spice mixture to one side of the pot and add a small splash (about 1 tbs) of oil if the pot looks dry. Working in batches to avoid overcrowding, add lamb pieces in a single layer and brown on all sides for 3–4 minutes per batch. You do not need to cook through; browning adds flavor. Transfer browned lamb pieces back into the pot with the tomato base.

Simmer until tender

Pour 500 ml water or low-sodium stock into the pot, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low, cover partially with a lid, and simmer gently until lamb is tender and sauce has thickened, about 60–75 minutes depending on the size and age of the lamb. Stir occasionally and add up to 100 ml extra water if the curry reduces too quickly. Taste and adjust salt about halfway through cooking.

Finish seasoning

When lamb is tender and sauce is glossy, remove cinnamon stick, cardamom pods and cloves if desired. Stir in fresh lemon juice (1 tbs) and chopped cilantro (10 g). If you are adding spinach, stir in the 100 g fresh spinach during the last 3–4 minutes of simmering until wilted. Adjust heat with additional cayenne or black pepper to taste.

If using, sprinkle toasted sliced almonds (30 g) over individual servings. Serve hot with steamed basmati rice or gluten-free flatbreads.