Lamb and Tomato Curry
Immerse yourself in the rich, aromatic flavors of Lamb and Tomato Curry, a comforting dish that's perfect for any occasion. This hearty recipe features tender, slow-cooked lamb shoulder infused with a blend of warming spices, including cumin, coriander, and garam masala, creating a deeply flavorful sauce. Juicy canned tomatoes and a touch of tomato paste provide a tangy, luscious base, while caramelized onions and a hint of garlic and ginger add layers of depth. With just 20 minutes of prep time and slow simmering for melt-in-your-mouth results, this curry is a labor of love that’s worth the wait. Garnished with fresh cilantro and a dollop of creamy yogurt, it’s best served alongside fluffy basmati rice or warm naan bread. Perfect for weeknight dinners or dinner parties, this homemade lamb curry is sure to impress with its bold, satisfying flavors. Keywords: Lamb and Tomato Curry, lamb curry recipe, slow-cooked lamb, homemade curry, Indian curry recipe.
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Recipe Information
Ingredients
- 500 grams lamb shoulder, cut into cubes
- 2 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 250 ml water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons plain yogurt (optional, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions and sauté for 8-10 minutes until they are golden brown and caramelized.
Stir in the minced garlic and ginger; cook for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric, and chili powder. Stir well to toast the spices for 1 minute.
Add the cubed lamb to the pot and cook for 5-7 minutes, stirring frequently, until the lamb is browned on all sides.
Pour in the canned tomatoes and tomato paste, stirring to combine the ingredients evenly.
Add 250 ml of water, and sprinkle in the salt. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the curry for 60-75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Stir in the garam masala and cook for an additional 5 minutes.
Garnish with freshly chopped cilantro and a dollop of plain yogurt, if desired. Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 750 mg | 16% | |
*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.
