Bombay Lamb Curry
Immerse yourself in the rich, aromatic world of Indian cuisine with this Bombay Lamb Curry—a hearty, slow-cooked dish featuring tender pieces of bone-in lamb shoulder simmered in a fragrant medley of spices. This recipe showcases a balanced blend of turmeric, cumin, garam masala, and fiery red chili powder, layered with the natural sweetness of caramelized onions and the tang of tomatoes and yogurt. Infused with whole spices like cinnamon, cardamom, and cloves, each bite bursts with complexity and depth. Perfectly paired with steamed basmati rice or pillowy naan, this curry is a comforting, restaurant-quality meal made right in your kitchen. With its enticing aroma and rich texture, it's an ideal dish for family dinners or special occasions.
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Recipe Information
Ingredients
- 2 lbs lamb shoulder (bone-in, chopped into pieces)
- 3 medium onion (finely chopped)
- 3 medium tomatoes (chopped)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 green chilies (slit lengthwise)
- 1 cup plain yogurt
- 4 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 2-inch piece cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 2 teaspoons salt
- 2 cups water
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
Add the chopped onions and cook for 8-10 minutes, stirring frequently, until golden brown.
Stir in the minced garlic, grated ginger, and green chilies. Cook for 1 minute, until aromatic.
Add the chopped tomatoes and cook for 5-7 minutes, until they soften and break down into a thick paste.
Stir in the turmeric powder, red chili powder, ground coriander, and salt. Mix well and let the spices coat the onion-tomato mixture.
Lower the heat and add the yogurt, 1 tablespoon at a time, stirring continuously to prevent curdling.
Add the lamb pieces to the pot and stir them into the spice mixture, ensuring they are well coated.
Pour in the water and bring the curry to a boil. Reduce the heat to low, cover the pot, and simmer for 75 minutes, stirring occasionally.
Check the lamb for tenderness. If not fully cooked, simmer for an additional 10-15 minutes.
Once the lamb is tender and the curry has thickened, stir in the garam masala and adjust seasoning if needed.
Garnish with freshly chopped cilantro and serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5458 mg | 237% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 29.7 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3976 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
