Ultimate Lamb Curry Tyler Florence
Dive into the bold and aromatic flavors of the Ultimate Lamb Curry by Tyler Florence, a show-stopping dish perfect for spice lovers and comfort food enthusiasts. This hearty curry features tender cubes of lamb shoulder marinated in creamy Greek yogurt and turmeric, then simmered in a deeply spiced sauce infused with cumin, coriander, ginger, and cardamom. Slow-cooked to perfection, the lamb becomes melt-in-your-mouth tender, while rich additions like crushed tomatoes and a luscious splash of heavy cream bring balance and depth to the dish. Finished with fresh cilantro and a tangy hint of lime, this curry is a vibrant centerpiece that pairs beautifully with basmati rice or warm naan bread. Perfect for a cozy family meal or a flavorful dinner party, this recipe promises an authentic taste of bold Indian-inspired spices in every bite.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
- 1 cup plain Greek yogurt
- 1 teaspoon ground turmeric
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 tablespoons fresh ginger, peeled and grated
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 cup chicken or lamb stock
- 1 cup heavy cream
- 0.5 cup fresh cilantro, chopped
- 1 juice of 1 lime
- cooked basmati rice or naan bread, for serving
Instructions
In a large mixing bowl, combine the lamb cubes, yogurt, turmeric, and 1 teaspoon of salt. Mix well to coat the lamb, cover, and refrigerate to marinate for at least 1 hour or up to overnight.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the onions and cook until golden brown and caramelized, about 10 minutes.
Lower the heat to medium and stir in the ginger, garlic, cumin, coriander, cinnamon, cardamom, and cayenne. Sauté for 1-2 minutes until fragrant.
Add the tomato paste and stir to combine. Cook for another 2 minutes.
Stir in the crushed tomatoes and chicken or lamb stock. Bring the mixture to a simmer.
Add the marinated lamb (with any remaining marinade from the bowl) into the pot. Stir to coat the meat in the sauce.
Cover and simmer the curry on low heat for about 1 hour, or until the lamb is tender and the flavors have developed.
Stir in the heavy cream and simmer for another 10 minutes to heat through.
Taste and adjust the seasoning with the remaining kosher salt, if needed.
Stir in the chopped cilantro and lime juice for a fresh, bright finish.
Serve the lamb curry hot over basmati rice or with warm naan bread. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.3 g | 382% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 53.4 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5705 mg | 121% | |
*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.
