Hearty Lamb Curry
Warm up your soul with this **Hearty Lamb Curry**, a rich and aromatic dish that combines tender chunks of lamb with a medley of warm spices like cumin, coriander, turmeric, and garam masala. Simmered to perfection in a flavorful base of tomatoes, yogurt, and whole spices like cinnamon and cardamom, this curry is both comforting and indulgent. Infused with the perfect balance of heat and earthiness, it’s an easy-to-follow recipe that delivers complex flavors with every bite. Whether paired with steamed basmati rice or pillowy naan, this curry is perfect for weeknight dinners or impressing guests at a weekend gathering. Ready in under two hours and serving up to six, this lamb curry is destined to be your next go-to crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 3 tablespoons vegetable oil
- 1 chopped large onion
- 4 minced garlic cloves
- 1 tablespoon grated fresh ginger
- 14 ounces canned tomatoes
- 1 cup plain yogurt
- 1 cup water
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 unit cinnamon stick
- 4 units cardamom pods
- 2 units bay leaves
- 0.5 cup chopped fresh cilantro
Instructions
Cut the lamb into 1.5-inch cubes, trimming excess fat if necessary.
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat.
Add the onions and fry until golden brown, about 8 to 10 minutes.
Reduce the heat to medium and add the garlic, ginger, cumin, coriander, turmeric, chili powder, and salt. Stir continuously for about 1 to 2 minutes until fragrant.
Add the lamb pieces and mix well to coat with the spices. Cook for about 5 to 7 minutes until the lamb is browned on all sides.
Stir in the canned tomatoes, including their juices. Use the back of the spoon to break up the tomatoes.
Add the yogurt slowly, a spoonful at a time, stirring well to combine and prevent curdling.
Pour in the water, then add the cinnamon stick, cardamom pods, and bay leaves.
Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 70 to 80 minutes, until the lamb is tender.
Occasionally check and stir to prevent the curry from sticking to the bottom, adding more water if needed.
Once the lamb is tender, stir in the garam masala and black pepper. Adjust salt to taste.
Remove the curry from the heat and allow it to rest for a few minutes.
Serve hot, garnished with fresh cilantro, alongside steamed rice or naan.
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.3 g | 307% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 28.7 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 4941 mg | 215% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 36.1 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 864 mg | 66% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4237 mg | 90% | |
*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.
