Lamb Curry

Recipes

Lamb Curry

4 minutes read

Lamb Curry

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tomatoes, chopped
  • 1 cup coconut milk
  • 1 cup water or lamb broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tomatoes, chopped
  • 1 cup coconut milk
  • 1 cup water or lamb broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Lamb:
    • Heat the vegetable oil in a large pot over medium-high heat.
    • Add lamb cubes and brown them on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is golden brown.
  3. Add Spices:
    • Add curry powder, ground cumin, ground coriander, turmeric powder, and garam masala to the pot. Stir well to coat the onions, garlic, and ginger with the spices.
  4. Combine Ingredients:
    • Add the chopped tomatoes to the pot and cook until they soften.
    • Return the browned lamb to the pot. Add the cinnamon stick, bay leaves, salt, and pepper.
  5. Simmer the Curry:
    • Pour in the coconut milk and water or lamb broth. Stir well to combine.
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
  6. Final Touches:
    • Remove the cinnamon stick and bay leaves before serving.
    • Garnish with fresh cilantro.
  7. Serve:
    • Enjoy your flavorful lamb curry with rice or naan bread.

Instructions:

  1. Prepare the Lamb:
    • Heat the vegetable oil in a large pot over medium-high heat.
    • Add lamb cubes and brown them on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is golden brown.
  3. Add Spices:
    • Add curry powder, ground cumin, ground coriander, turmeric powder, and garam masala to the pot. Stir well to coat the onions, garlic, and ginger with the spices.
  4. Combine Ingredients:
    • Add the chopped tomatoes to the pot and cook until they soften.
    • Return the browned lamb to the pot. Add the cinnamon stick, bay leaves, salt, and pepper.
  5. Simmer the Curry:
    • Pour in the coconut milk and water or lamb broth. Stir well to combine.
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
  6. Final Touches:
    • Remove the cinnamon stick and bay leaves before serving.
    • Garnish with fresh cilantro.
  7. Serve:
    • Enjoy your flavorful lamb curry with rice or naan bread.

Lamb Curry

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tomatoes, chopped
  • 1 cup coconut milk
  • 1 cup water or lamb broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tomatoes, chopped
  • 1 cup coconut milk
  • 1 cup water or lamb broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Lamb:
    • Heat the vegetable oil in a large pot over medium-high heat.
    • Add lamb cubes and brown them on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is golden brown.
  3. Add Spices:
    • Add curry powder, ground cumin, ground coriander, turmeric powder, and garam masala to the pot. Stir well to coat the onions, garlic, and ginger with the spices.
  4. Combine Ingredients:
    • Add the chopped tomatoes to the pot and cook until they soften.
    • Return the browned lamb to the pot. Add the cinnamon stick, bay leaves, salt, and pepper.
  5. Simmer the Curry:
    • Pour in the coconut milk and water or lamb broth. Stir well to combine.
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
  6. Final Touches:
    • Remove the cinnamon stick and bay leaves before serving.
    • Garnish with fresh cilantro.
  7. Serve:
    • Enjoy your flavorful lamb curry with rice or naan bread.

Instructions:

  1. Prepare the Lamb:
    • Heat the vegetable oil in a large pot over medium-high heat.
    • Add lamb cubes and brown them on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is golden brown.
  3. Add Spices:
    • Add curry powder, ground cumin, ground coriander, turmeric powder, and garam masala to the pot. Stir well to coat the onions, garlic, and ginger with the spices.
  4. Combine Ingredients:
    • Add the chopped tomatoes to the pot and cook until they soften.
    • Return the browned lamb to the pot. Add the cinnamon stick, bay leaves, salt, and pepper.
  5. Simmer the Curry:
    • Pour in the coconut milk and water or lamb broth. Stir well to combine.
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
  6. Final Touches:
    • Remove the cinnamon stick and bay leaves before serving.
    • Garnish with fresh cilantro.
  7. Serve:
    • Enjoy your flavorful lamb curry with rice or naan bread.