Indian Lamb and Vegetable Curry
Savor the rich and aromatic flavors of this hearty Indian Lamb and Vegetable Curry, a comforting dish that brings together tender lamb, vibrant vegetables, and a symphony of warming spices. Slow-cooked to perfection, the lamb absorbs the bold flavors of cumin, coriander, turmeric, and garam masala, while yogurt adds a creamy, tangy balance to the dish. Loaded with nutritious vegetables like potatoes, carrots, and cauliflower, this curry is as wholesome as it is delicious. Perfectly suited for family dinners or meal prepping, this one-pot wonder pairs beautifully with steamed basmati rice, fluffy naan, or buttery roti for a truly satisfying meal. Whether you're craving authentic Indian cuisine or exploring new flavors, this gluten-free curry is sure to impress both your palate and your guests.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder (boneless, cut into 1-inch cubes)
- 3 tablespoons Vegetable oil
- 2 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 medium Tomatoes (chopped)
- 100 grams Plain yogurt
- 2 medium Potatoes (peeled and cut into chunks)
- 2 medium Carrots (peeled and sliced)
- 200 grams Cauliflower (cut into florets)
- 2 small Green chilies (optional, sliced)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (optional)
- 1.5 teaspoons Salt
- 400 milliliters Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onions and sauté for 8-10 minutes until golden brown.
Stir in the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook for 5-7 minutes, stirring frequently, until the tomatoes break down and form a thick paste.
Reduce the heat to low and stir in the yogurt, mixing well to avoid curdling.
Add the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder (if using), and salt. Mix the spices into the tomato-yogurt mixture.
Increase the heat to medium and add the lamb cubes. Stir well to coat the lamb with the spice mixture. Cook for 8-10 minutes until the lamb is lightly browned.
Pour in the water, bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally.
Add the potatoes and carrots to the pot, stirring them into the curry. Cover and cook for 15 minutes.
Stir in the cauliflower and green chilies (if using). Cover and simmer for another 15 minutes, or until all the vegetables and lamb are tender.
Taste and adjust the seasoning if necessary.
Garnish the curry with chopped fresh cilantro before serving.
Serve hot with steamed basmati rice, naan, or roti.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 9.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1328 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.
