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Lamb Curry

Lamb Curry
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A rich and comforting lamb curry simmered slowly with warm spices and tomatoes, tender, flavorful, and perfect when served with fluffy basmati rice.

Ingredients

Scale
  • 900 g lamb shoulder, cut into chunks
  • 2 medium onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 400 g tomato puree
  • 500 ml vegetable broth
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh cilantro, chopped
  • Cooked basmati rice, for serving

Instructions

  1. Heat a heavy-bottomed pot over medium heat.
  2. Add olive oil and brown the lamb pieces on all sides, then remove and set aside.
  3. In the same pot, add onions and cook until soft and lightly golden.
  4. Stir in garlic and ginger and cook until fragrant.
  5. Add cumin, coriander, paprika, turmeric, salt, and black pepper, stirring gently.
  6. Pour in tomato puree and vegetable broth, then return the lamb to the pot.
  7. Bring to a gentle simmer, cover, and cook for 60 minutes until the lamb is tender.
  8. Adjust seasoning and stir in half of the cilantro.
  9. Serve over basmati rice and garnish with remaining cilantro.

Notes

  • Simmer slowly for the most tender lamb.
  • Taste and adjust seasoning near the end.
  • Add a splash of broth when reheating if needed.

Find it online: https://dishmio.com/lamb-curry/