Curried Lamb

Nutriscore Rating: 71/100

Savor the exotic flavors of this rich and aromatic Curried Lamb, a hearty and satisfying dish perfect for dinner. Tender, slow-cooked lamb shoulder is simmered in a fragrant blend of Indian-inspired spices, including cumin, turmeric, and cinnamon, along with creamy coconut milk and tangy diced tomatoes. Cubed potatoes add substance, while a garnish of fresh cilantro and a zesty squeeze of lime elevate each bite. This one-pot recipe is designed for comforting, full-bodied flavor, with a simmering time that allows the lamb to become irresistibly tender. Serve with fluffy basmati rice or soft naan bread to soak up the luscious sauce and transform your meal into a restaurant-worthy feast. Ideal keywords: "curried lamb recipe," "slow-cooked lamb curry," "Indian lamb curry."

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 pounds lamb shoulder (boneless, cut into 1-inch cubes)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon red chili powder (adjust to taste)
• 14 ounces canned diced tomatoes (with juices)
• 1 cup coconut milk
• 1 cup chicken broth (or water)
• 2 medium potatoes (peeled and cubed)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 fresh lime (cut into wedges)
• basmati rice or naan bread (for serving)

📝 Instructions

12 steps

1. Season the lamb with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.

2. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb on all sides, about 4-5 minutes per batch. Transfer the browned lamb to a plate and set aside.

3. In the same pot, reduce the heat to medium and add the chopped onion. Cook until softened and golden, about 7-8 minutes.

4. Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly to release their fragrance.

5. Stir in the ground cumin, coriander, turmeric, paprika, cinnamon, and chili powder. Cook the spices for 1 minute, stirring continuously to toast them lightly.

6. Add the diced tomatoes and their juices to the pot. Stir well to deglaze the bottom of the pot and incorporate the browned bits for extra flavor.

7. Pour in the coconut milk and chicken broth (or water). Bring the mixture to a simmer.

8. Return the browned lamb to the pot, along with any juices that have accumulated on the plate. Stir to coat the lamb in the sauce.

9. Add the cubed potatoes and remaining 1 teaspoon of salt to the pot. Stir to combine.

10. Cover the pot with a lid and reduce the heat to low. Simmer gently for 60-75 minutes, stirring occasionally, until the lamb is tender and the potatoes are cooked through.

11. Taste the curry and adjust seasoning with additional salt or chili powder, if needed.

12. Serve the curried lamb hot, garnished with chopped fresh cilantro and fresh lime wedges on the side. Pair with basmati rice or naan bread for a complete meal.

Nutrition Facts

1 serving (655.1g)

Calories		821
% Daily Value*
Total Fat		53.1 g	68%
	Saturated Fat	19.0 g	95%
	Polyunsaturated Fat	3.9 g
Cholesterol		172 mg	57%
Sodium		1547 mg	67%
Total Carbohydrate		45.2 g	16%
	Dietary Fiber	5.2 g	19%
	Total Sugars	10.5 g
Protein		45.9 g	92%
Vitamin D		0.0 mcg	0%
Calcium		99 mg	8%
Iron		5.9 mg	33%
Potassium		1305 mg	28%

*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.

Source of Calories

Fat: 1904 cal (56.7%%)

Protein: 736 cal (21.9%%)

Carbs: 718 cal (21.4%%)