Lamb Curry

This comforting lamb curry features tender chunks of meat simmered in a fragrant blend of whole spices, including coriander, cumin, and cardamom. The richness of coconut milk balances the warmth of the spices, while garlic, ginger, and lemongrass add fresh aromatic depth. It is a hearty, flavorful dish perfect for family dinners or cozy weeknight meals. The long simmering time ensures the lamb becomes melt-in-your-mouth tender, absorbing the complex flavors of the sauce. Serve with basmati rice or naan bread for a complete, satisfying meal that brings the warmth of home cooking to your table.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 258.9

Dietary: Gluten-free

Description

This comforting lamb curry features tender chunks of meat simmered in a fragrant blend of whole spices, including coriander, cumin, and cardamom. The richness of coconut milk balances the warmth of the spices, while garlic, ginger, and lemongrass add fresh aromatic depth. It is a hearty, flavorful dish perfect for family dinners or cozy weeknight meals. The long simmering time ensures the lamb becomes melt-in-your-mouth tender, absorbing the complex flavors of the sauce. Serve with basmati rice or naan bread for a complete, satisfying meal that brings the warmth of home cooking to your table.

Ingredients

1 1/2 kilogram Leg of lamb, boned
1 tablespoon Coriander seeds
2 teaspoon Black peppercorns
2 teaspoon Cardamom seeds
2 teaspoon Cumin seeds
1/2 Cinnamon Stick, crumbled
2 tablespoon Oil
1 lg Onion, chopped
2 Garlic Cloves, crushed
2 teaspoon Fresh ginger, grated
1 stalk Lemongrass, bruised and cut to 10 cm
1 15 oz can Tomatoes
2 cups Water
1 cup Coconut milk

Directions

1
Remove excess fat from the lamb and cut the meat into 2.5 cm cubes.
2
Finely grind the coriander seeds, black peppercorns, cardamom seeds, cumin seeds, cloves, and cinnamon stick together to create a spice mixture.
3
Heat the oil in a large pan or pot over medium-high heat.
4
Add the lamb cubes in three batches and fry until browned on all sides; remove the lamb from the pan and set aside.
5
In the same pan, add the chopped onion, crushed garlic, grated ginger, and lemongrass.
6
Stir-fry the aromatics until the onion becomes tender and fragrant.
7
Add the ground spice mixture to the pan and stir-fry for 3 minutes to bloom the spices.
8
Return the browned lamb to the pan.
9
Add the undrained, crushed tomatoes, water, and coconut milk to the pan.
10
Bring the mixture to a boil, then reduce the heat to low.
11
Simmer uncovered, stirring occasionally, for 1.5 hours or until the lamb is tender.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 258.9kcal

% Daily Value *
Total Fat 18.1g28%
Saturated Fat 4.8g24%
Cholesterol 36.4mg13%
Sodium 31.5mg2%
Total Carbohydrate 17.7g6%
Dietary Fiber 9.9g40%
Sugars 1.5g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This curry is naturally mild in heat. If you prefer a spicier dish, add 1 to 4 chopped red chilies during the stir-fry step with the aromatics.

Traditionally, this style of curry is popular in Indonesia and Malaysia, where lamb, beef, and goat are common meats due to dietary preferences.

The curry tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: lamb, curry, indian, spicy, coconut milk, lemongrass, cumin, coriander, cardamom, ginger, garlic, onion, slow cooked, main course, dinner, aromatic, comfort food, meat, simmered, homemade

Read it online: https://www.chefs-mate.com/recipe/lamb-curry/