Lamb White Bean Curry
Indulge in the hearty and aromatic flavors of Lamb White Bean Curry, a soul-warming dish that combines tender lamb shoulder, creamy white beans, and a rich, spice-infused coconut milk base. This recipe balances the earthy depth of cumin, coriander, and cinnamon with the subtle heat of red chili powder and the brightness of fresh cilantro and lemon juice. Simmered low and slow to perfection, the lamb becomes irresistibly tender while the white beans soak up the luscious curry sauce. Perfectly suited for cozy dinners, this curry pairs beautifully with steamed rice or fluffy naan, making it a comforting and flavorful meal that’s sure to impress. With simple ingredients and bold spices, this curry is a must-try for fans of Indian-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams lamb shoulder
- 400 grams canned white beans
- 1 large onion
- 4 units garlic cloves
- 1 tablespoon ginger
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon red chili powder
- 2 tablespoons tomato paste
- 400 milliliters coconut milk
- 200 milliliters water
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Cut the lamb shoulder into bite-sized pieces, trimming off excess fat if needed. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Keep them ready for cooking.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion to the pot and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground coriander, turmeric powder, ground cinnamon, and red chili powder. Stir well for 30 seconds to toast the spices.
Mix in the tomato paste and stir to combine well with the spices and onions.
Add the lamb pieces to the pot and cook for 5-7 minutes, stirring frequently, until the meat is browned on all sides.
Pour in the coconut milk and water, then stir to combine. Add salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, add the canned white beans (drained and rinsed) to the pot. Stir well and let the curry cook for another 15-20 minutes until the lamb is tender and the flavors are well combined.
Taste and adjust the seasoning if necessary. Stir in the lemon juice and fresh cilantro just before serving.
Serve hot with steamed rice or naan bread, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 12.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1115 mg | 24% | |
*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.
