A dish that brings together rich flavors, tender meat, and aromatic spices, making it a staple in Indian households. Known for its depth of flavor and comforting essence, lamb curry can be enjoyed by anyone, whether you're a seasoned chef or a novice in the kitchen.
Ingredients
Scale:
2 lbs lamb shoulder, cut into 1.5-inch pieces
2 tablespoons cooking oil (vegetable or coconut oil)
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
2 tomatoes, pureed
1 can (14 oz) coconut milk
1 cup chicken broth (or water)
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh cilantro, chopped (for garnish)
Lemon wedges (for garnish)
Instructions
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.
Add the chopped onions and cook until they turn golden brown, approximately 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Add the pureed tomatoes and cook for about 5 minutes, stirring occasionally.
Now add the lamb pieces to the pot, stirring to coat them in the onion and tomato mixture and cook for about 5-10 minutes until browned.
Sprinkle in the coriander powder, turmeric, garam masala, red chili powder, and salt. Mix well.
Pour in the coconut milk and chicken broth, bring to a gentle boil, then reduce the heat to low, cover and let simmer for 1.5 to 2 hours.
Check the lamb for tenderness, and if needed, cook for another 15-30 minutes.
Once ready, remove from heat and let it rest for a few minutes. Garnish with fresh cilantro and serve with lemon wedges.
