Description

This rich and flavorful Lamb Curry recipe features tender lamb slow-simmered in a fragrant blend of spices, tomatoes, and coconut milk, creating a comforting and hearty dish perfect for a family meal. The curry is aromatic with garam masala, cumin, coriander, and cinnamon, balanced by a creamy texture from coconut milk or yogurt, and garnished with fresh cilantro for a bright finish.

Ingredients

Scale

Meat

2 lbs lamb shoulder or leg, cut into bite-sized pieces

Spices and Seasonings

2-3 tablespoons curry powder (or a mix of garam masala, cumin, coriander, and turmeric)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder (optional, for heat)
Salt and pepper, to taste
1/2 teaspoon sugar (optional, to balance the flavors)
4-5 green cardamom pods
2 bay leaves
1 cinnamon stick
1/4 teaspoon ground cloves

Vegetables and Aromatics

1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced

Liquids and Other Ingredients

2 tablespoons vegetable oil or ghee
1 (14 oz) can diced tomatoes
1 (14 oz) can coconut milk (or 1 cup plain yogurt for a creamier curry)
1 cup beef or chicken broth
1 tablespoon tomato paste
Fresh cilantro, chopped (for garnish)

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Instructions

Brown the Lamb: Heat vegetable oil or ghee in a large pot over medium-high heat. Season the lamb pieces with salt and pepper, then brown them in batches for 5-7 minutes per batch until well-seared. Remove and set aside to retain juices.
Sauté Aromatics: In the same pot, reduce heat to medium. Add the finely chopped onion and cook until golden brown, about 5-7 minutes, stirring occasionally. Add minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add Spices: Stir in curry powder, ground cumin, coriander, cinnamon, and optional chili powder. Cook the spice mixture for 1-2 minutes to release the aromas and flavors.
Add Liquids and Tomatoes: Pour in diced tomatoes, coconut milk (or yogurt), beef or chicken broth, and tomato paste. Combine everything well and bring the mixture to a gentle simmer.
Simmer the Curry: Return the browned lamb pieces to the pot, making sure they are covered with the curry sauce. Add the green cardamom pods, bay leaves, cinnamon stick, and ground cloves. Cover and simmer on low heat for 1 1/2 to 2 hours until the lamb is tender and the sauce has thickened, stirring occasionally.
Finish and Adjust Seasonings: Taste the curry and adjust seasoning with salt, pepper, and sugar if necessary to balance flavors. Remove whole spices such as bay leaves, cinnamon stick, and cardamom pods before serving if desired.
Garnish and Serve: Garnish the lamb curry with freshly chopped cilantro. Serve hot alongside basmati rice, naan, or roti for a complete meal.

Notes

Using lamb shoulder will result in more tender and flavorful curry due to its fat content.
For a creamier texture, substitute coconut milk with plain yogurt, adding it towards the end of cooking to prevent curdling.
If you prefer a spicier curry, increase the chili powder or add fresh green chilies along with the spices.
This curry tastes even better the next day as the flavors deepen overnight.
For a gluten-free option, ensure the curry powder and broth used are gluten-free.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.