Lamb Mint Coriander Curry
Dive into the vibrant flavors of this Lamb Mint Coriander Curry, a hearty, aromatic dish that celebrates the perfect harmony of tender lamb, fresh herbs, and fragrant spices. This recipe combines juicy, slow-cooked lamb cubes with a bright green paste of mint, coriander, garlic, and ginger, creating a base that’s both refreshing and bold. Enhanced with creamy yogurt, caramelized onions, and warming spices like cumin, turmeric, and garam masala, every bite is a burst of rich, complex flavors. Perfect for pairing with fluffy naan or basmati rice, this fragrant curry is a show-stopping meal ideal for special occasions or weekday indulgence. With easy-to-follow steps and a cooking technique that ensures melt-in-your-mouth tenderness, this lamb curry is destined to become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, cut into cubes)
- 1 cup Fresh mint leaves
- 1 cup Fresh coriander leaves (cilantro)
- 2 medium Onion (finely chopped)
- 3 medium Tomatoes (chopped)
- 4 large Garlic cloves
- 1 tablespoon Ginger (grated)
- 1 cup Plain yogurt
- 2 Green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1.5 cups Water
Instructions
Wash the lamb cubes thoroughly and set aside to drain.
In a food processor or blender, grind the mint leaves, coriander leaves, green chilies, garlic, and ginger into a smooth paste using a few tablespoons of water. Set this mixture aside.
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the finely chopped onions to the pan and sauté until they turn golden brown, about 8–10 minutes.
Stir in the turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Cook for another 1–2 minutes to release the spice aromas.
Add the chopped tomatoes to the pan and cook until they break down and form a thick sauce, about 5–7 minutes.
Add the prepared mint-coriander paste and stir well to combine with the tomato mixture. Cook for 3–4 minutes.
Add the lamb cubes to the pan and stir until they are well-coated with the spice and herb mixture. Cook for 5–7 minutes, stirring occasionally.
Lower the heat, add the yogurt gradually, and stir continuously to prevent curdling.
Pour in the water, stir well, and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and simmer for 40–45 minutes or until the lamb is tender and the flavors have melded together. Stir occasionally to prevent sticking.
Sprinkle garam masala on top and mix. Simmer for an additional 2–3 minutes.
Taste and adjust seasoning as needed.
Serve hot with steamed rice, naan, or roti, garnished with a few fresh coriander leaves.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 9.3 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 355 mg | 27% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1291 mg | 27% | |
*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.
