Indian Lamb Curry Recipe

Name: Indian Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces; 1/4 cup vegetable oil; 2 bay leaves; 1 black cardamom pod; 1 (2 inch) cinnamon sticks; 10 peppercorns; 4 whole cloves; 1 1/2 large onions, finely chopped; 1 tablespoon fresh ginger paste; 2 teaspoons minced garlic; 1 green chili pepper, chopped (optional); salt; 1/2 teaspoon turmeric; 2 teaspoons coriander powder; 1 teaspoon cayenne pepper (optional); 1 1/2 teaspoons garam masala; 1 cup diced tomato; 1/3 cup plain yogurt; 2 tablespoons chopped fresh cilantro leaves

Servings: persons

1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves

1
Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2
When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
3
Stir in the ginger paste, garlic, chile pepper, and lamb.
4
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
5
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
6
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
7
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
8
Lower heat.
9
Whisk the yogurt with a fork; and add to the pot slowly.
10
Then cook until meat is done to your liking and sauce is thickened.
11
Garnish with cilantro leaves.
12
Serve with steamed basmati rice, or hot Indian breads, such as Naan.

828

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 19 ingredients. The key ingredients include: 1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces, 1/4 cup vegetable oil, 2 bay leaves, 1 black cardamom pod, and more.

Yes, Indian 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.

Indian Lamb Curry

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