Rich Lamb Curry
Indulge in the warm, aromatic flavors of this rich lamb curry—a hearty and satisfying dish that’s perfect for family dinners or special gatherings. Made with tender, slow-cooked lamb shoulder simmered in a luscious blend of coconut milk, crushed tomatoes, and bold spices like cumin, coriander, turmeric, and garam masala, this recipe delivers deep, complex flavors in every bite. Sautéed onions, garlic, and ginger lay the foundation for the curry’s rich sauce, while a touch of paprika and optional red chili powder add just the right amount of heat. Perfectly balanced with fresh cilantro as a finishing touch, this comforting curry pairs beautifully with fluffy steamed rice or warm, pillowy naan bread. Ready in under two hours, this dish is a true celebration of Indian-inspired cuisine that’s sure to impress your guests and become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 1 kg lamb shoulder, diced
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 400 g canned crushed tomatoes
- 400 ml coconut milk
- 2 tbsp vegetable oil
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp garam masala
- 0.5 tsp red chili powder (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp fresh cilantro, chopped
- 200 ml water
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cinnamon stick and bay leaves, and cook for 1 minute until fragrant.
Add the chopped onions and sauté for 6-8 minutes until golden brown.
Stir in the minced garlic and grated ginger, and cook for 1-2 minutes until aromatic.
Add the coriander powder, cumin powder, turmeric powder, paprika, and red chili powder (if using). Stir well to combine the spices.
Add the diced lamb shoulder and cook for 5-7 minutes, stirring occasionally until the meat is browned on all sides.
Stir in the canned crushed tomatoes, and cook for 5 minutes, allowing the tomatoes to reduce slightly.
Pour in the coconut milk and water, and season with salt and black pepper. Mix well.
Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 60-75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Once the lamb is cooked, stir in the garam masala and simmer for another 5 minutes.
Remove from heat, discard the cinnamon stick and bay leaves, and garnish with freshly chopped cilantro before serving.
Serve the rich lamb curry with steamed rice or warm naan bread.
Nutrition Facts
Calories |
3621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.0 g | 335% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 58.1 g | ||
| Protein | 211.7 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 5239 mg | 111% | |
*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.
