Lamb Sauce

This rich Indian-style lamb sauce delivers deep, aromatic flavors with every bite. The base is built from caramelized onions, ginger, garlic, and warm spices blended into a smooth, luxurious puree. Sultanas add a subtle sweetness that balances the heat of the chili, while yogurt brings a creamy texture that tenderizes the meat. Slow simmering allows the lamb to become fork-tender, soaking up the complex spices. It&# 226;ÂÂs a comforting, hearty dish perfect for family dinners or cozy nights in. Serve over fluffy basmati rice for a complete meal that feels both indulgent and home-cooked.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 883.5

Dietary: Gluten-free

Description

This rich Indian-style lamb sauce delivers deep, aromatic flavors with every bite. The base is built from caramelized onions, ginger, garlic, and warm spices blended into a smooth, luxurious puree. Sultanas add a subtle sweetness that balances the heat of the chili, while yogurt brings a creamy texture that tenderizes the meat. Slow simmering allows the lamb to become fork-tender, soaking up the complex spices. It&# 226;ÂÂs a comforting, hearty dish perfect for family dinners or cozy nights in. Serve over fluffy basmati rice for a complete meal that feels both indulgent and home-cooked.

Ingredients

2 Mins. Add 200ml water and bring to a
3 When the lamb is almost cooked, put the
3 Mins, then uncover and fork through.
4 If preparing ahead, freeze the rice and

Directions

1
Heat 2 tablespoons of oil in a large deep pan over medium heat and fry the onion for 10-15 minutes until golden and soft.
2
Add the sultanas and cook for 2 minutes, then remove about a third of the mixture and set aside for garnish.
3
Place the remaining onion mixture into a food processor with the ginger, garlic, nuts, chili, curry powder, tomato purÃÂ©e, and yogurt.
4
Blend until smooth to create the sauce base.
5
Heat the remaining oil in the pan and add the lamb, cooking until browned all over.
6
Pour the blended sauce over the lamb and cook, stirring constantly, for a few minutes.
7
Cover with a lid or foil and simmer gently for 1 hour until the meat is tender.
8
Meanwhile, cook the rice in a pan with stock, bringing to a boil before reducing to a simmer.
9
Add the saffron and soaking water, cover, and leave for 10 minutes.
10
Turn off the heat, leave covered for another 5 minutes, then fluff with a fork.
11
Serve the lamb sauce over the rice, scattering the reserved fruit and onion mixture on top.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 883.5kcal

% Daily Value *
Total Fat 90.8g140%
Saturated Fat 18.0g90%
Cholesterol 72.8mg25%
Sodium 54.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 18.8g38%

* 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

To prepare ahead: Spread the cooked rice on a plate to cool quickly, then freeze straightaway in a zip-lock bag. Defrost in the fridge for about 1 hour before heating until piping hot.

To freeze the curry: Cool the curry completely before freezing. Defrost in the fridge overnight and heat until piping hot, served with the rice.

Keywords: lamb curry, indian cuisine, slow cooked, spicy lamb, onion sauce, comfort food, basmati rice, family dinner, slow simmer, meat dish, exotic flavors, weeknight meal, freezer friendly, gourmet home cooking, aromatic spices, tender meat, rich sauce, dinner party, make ahead

Read it online: https://www.chefs-mate.com/recipe/lamb-sauce-5/