Hot and Spicy Lamb Curry
Dive into a world of bold flavors with this Hot and Spicy Lamb Curry, a comforting dish that’s perfect for spice lovers! Made with tender, slow-simmered lamb shoulder, this curry boasts aromatic spices like cumin, coriander, and garam masala, balanced by the creaminess of yogurt and a touch of fresh tomatoes. Fragrant garlic, ginger, and a hint of cardamom elevate the flavor profile, while optional green chilies add an extra kick for those craving heat. With a rich, hearty sauce that’s perfect for scooping up with naan or pairing with fluffy steamed rice, this iconic Indian-inspired dish is a must-try for curry enthusiasts. Perfectly satisfying and brimming with vibrant spices, this recipe is destined to become a staple in your kitchen rotation!
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Recipe Information
Ingredients
- 500 g Lamb shoulder (boneless, cut into 1-inch cubes)
- 3 tbsp Vegetable oil
- 2 medium Onions (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 medium Tomatoes (finely chopped or blended)
- 100 g Yogurt (plain, unsweetened)
- 200 ml Water
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 0.5 tsp Ground cardamom
- 1.5 tsp Salt
- 2 tbsp Fresh cilantro leaves (chopped)
- 2 small Green chilies (sliced, optional)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add turmeric powder, coriander powder, red chili powder, and ground cardamom. Stir well to toast the spices lightly, about 30 seconds.
Mix in the chopped or blended tomatoes and cook until the oil begins to separate from the mixture, about 5-7 minutes.
Lower the heat and add the yogurt, spoonful by spoonful, stirring continuously to prevent curdling.
Add the lamb pieces, coating them well with the spice mixture. Cook for 5-7 minutes, stirring occasionally.
Pour in the water, stir, and add salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 75-90 minutes, or until the lamb is tender. Stir occasionally and add more water if needed to prevent sticking.
Toward the end of cooking, add the garam masala and green chilies (if using). Stir well and let simmer for an additional 5 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 46% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 668 mg | 14% | |
*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.
