Bombay Lamb Curry Recipe

Name: Bombay Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g lamb, diced; 1 large onion, sliced thinly; 1 garlic clove, crushed; 1 1/2 tablespoons ghee or 1 1/2 tablespoons oil; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon fresh coarse ground black pepper; 1 1/2 tablespoons garam masala; 2 chilies; 2 bay leaves; 1 (5 cm) cinnamon sticks; 100 ml natural low-fat yogurt; 225 g tomatoes, skinned and diced; 1 teaspoon salt

Servings: persons

500 g lamb, diced
1 large onion, sliced thinly
1 garlic clove, crushed
1 1/2 tablespoons ghee or 1 1/2 tablespoons oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon fresh coarse ground black pepper
1 1/2 tablespoons garam masala
2 chilies
2 bay leaves
1 (5 cm) cinnamon sticks
100 ml natural low-fat yogurt
225 g tomatoes, skinned and diced
1 teaspoon salt

1
Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
2
Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
3
Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
4
Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
5
Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
6
Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
7
Serve with Basmati rice and accompaniments.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g lamb, diced, 1 large onion, sliced thinly, 1 garlic clove, crushed, 1 1/2 tablespoons ghee or 1 1/2 tablespoons oil, and more.

Yes, Bombay Lamb Curry falls under the Meat & Poultry 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.

Bombay Lamb Curry

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