Easy Lamb Curry
Elevate your weeknight dinner game with this Easy Lamb Curry, a comforting dish that combines melt-in-your-mouth chunks of lamb shoulder with bold Indian-inspired spices. This 1-hour recipe is packed with aromatic ingredients like cumin seeds, garam masala, and fresh ginger, creating a flavorful base for the tender lamb to simmer in a rich, creamy tomato and yogurt sauce. Perfect for beginners and seasoned cooks alike, this curry requires minimal prep time and uses everyday pantry staples to deliver big, satisfying flavors. Serve it with steamed rice or warm naan to soak up all the delectable sauce. It's a hearty and flavorful meal that brings restaurant-quality results to your dining table with ease.
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Recipe Information
Ingredients
- 500 grams lamb shoulder (boneless, cut into chunks)
- 1 large onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 200 grams tomato puree
- 2 tablespoons plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt
- 250 milliliters water
- 2 tablespoons fresh cilantro (chopped for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the cumin seeds and sauté for about 30 seconds until they start to pop and release their aroma.
Add the chopped onion and cook for 5-7 minutes until golden brown, stirring occasionally to prevent burning.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the coriander powder, turmeric powder, red chili powder, and garam masala to the pot. Mix well to coat the onions and spices evenly.
Stir in the tomato puree and cook for 3-4 minutes, allowing the mixture to thicken slightly.
Add the lamb chunks to the pot and mix well to coat the meat in the spice mixture.
Season with salt and stir in the yogurt until fully combined.
Pour in the water and bring the curry to a gentle simmer.
Cover the pot with a lid and cook for 35-40 minutes, stirring occasionally, until the lamb is tender and the curry sauce has thickened to your desired consistency.
Adjust the seasoning with more salt or spices if needed.
Garnish with chopped cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 19.3 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 252 mg | 19% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2635 mg | 56% | |
*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.
