Curried Lamb on Rice
Elevate your dinner table with this hearty and aromatic Curried Lamb on Rice—a comforting dish that's brimming with bold, warming spices and rich flavors. Tender pieces of lamb shoulder are slow-simmered in a luscious sauce of curry powder, cumin, coriander, and a touch of cayenne, perfectly balanced by creamy coconut milk and a hint of tangy tomatoes. Served over fluffy, buttered basmati rice, this dish offers a satisfying blend of textures and tastes, with the finishing touch of fresh cilantro adding a vibrant pop of color. Perfect for cozy family meals or impressing dinner guests, this recipe combines classic Indian-inspired flavors with easy-to-follow techniques for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 500 grams lamb shoulder or stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper (optional)
- 400 grams canned diced tomatoes
- 200 milliliters coconut milk
- 250 milliliters chicken or lamb stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 300 grams basmati rice
- 600 milliliters water
- 1 tablespoon butter
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb cubes with a pinch of salt and black pepper, then sear them in the hot oil until browned on all sides. Remove the lamb and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger, and stir for 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Cook the spices for 30 seconds to release their aroma.
Add the diced tomatoes, coconut milk, and chicken or lamb stock to the pot. Stir well to combine.
Return the seared lamb to the pot, ensuring the meat is fully submerged in the sauce. Bring the mixture to a gentle simmer.
Cover the pot and reduce the heat to low. Allow the lamb to cook gently for 1 to 1.5 hours, or until the meat is tender and the sauce has thickened. Stir occasionally to prevent sticking.
While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, bring 600 milliliters of water to a boil. Add the rice, a pinch of salt, and 1 tablespoon of butter. Stir, reduce the heat to low, and cover with a lid.
Cook the rice for 12-15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Taste the curry and adjust the seasoning with more salt or pepper as needed.
Serve the curried lamb over a bed of warm basmati rice, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 8371 mg | 364% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 33.0 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2834 mg | 60% | |
*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.
