Bangladeshi Lamb Curry – a delicious recipe with ghee, onions, bay leaves, cinnamon stick, green cardamom pods, cloves. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat ghee in a large, heavy-bottomed frying pan over high heat. Cook onions and spices for 8-10 mins, stirring, until golden brown. Add garlic and ginger. Cook for 1 min, until fragrant. Add lamb and cook for 4-5 mins, to brown all over. Add sugar and cayenne. Stir in yogurt, 1 tbsp at a time, stirring between each addition. Season. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour, or until lamb is tender.
2
Add beans and simmer for 2 mins. Serve over rice, topped with sliced almonds and sliced red chili.
701
kcal
Calories
40
g
Fat
42
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1/4 cup ghee, 2 None large onions, thinly sliced, 4 None bay leaves, 1 None cinnamon stick, and more.
Yes, Bangladeshi Lamb Curry falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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