Lamb Curry Recipe

Name: Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons black mustard seeds; 2 teaspoons coriander seeds; 2 teaspoons ground cardamom; 2 teaspoons cumin seeds; 1/2 teaspoon whole black peppercorns; 2 tablespoons garam masala; 2 teaspoons turmeric; 2 teaspoons red pepper flakes; Cinnamon stick; 3 pounds boneless leg of lamb, trimmed of excess fat, cut into 1-inch cubes; Sea salt and freshly ground black pepper; Canola oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 2 bay leaves; 3 cups Chicken Stock (page 156); 1 cup tomato puree; Juice of 1/2 lemon; 2 Yukon Gold potatoes, peeled, cut into 1-inch cubes; 1/2 cup raisins; 1/2 cup blanched almonds; 1 cup plain yogurt; Chopped fresh cilantro and fresh mint, for garnish

Servings: persons

2 tablespoons black mustard seeds
2 teaspoons coriander seeds
2 teaspoons ground cardamom
2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
2 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons red pepper flakes
Cinnamon stick
3 pounds boneless leg of lamb, trimmed of excess fat, cut into 1-inch cubes
Sea salt and freshly ground black pepper
Canola oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 bay leaves
3 cups Chicken Stock (page 156)
1 cup tomato puree
Juice of 1/2 lemon
2 Yukon Gold potatoes, peeled, cut into 1-inch cubes
1/2 cup raisins
1/2 cup blanched almonds
1 cup plain yogurt
Chopped fresh cilantro and fresh mint, for garnish

1
Make the spice mix by toasting the spices in a dry skillet over low heat.
2
Shake the pan so they dont scorch; when they smell fragrant, not burnt, theyre done.
3
Remove and set aside the cinnamon stick; it will go in the stew whole.
4
Transfer the rest of the toasted spices to a spice mill or clean coffee grinder, and grind them to a fine powder.
5
Season the lamb generously with salt and pepper.
6
Heat a 3-count drizzle of oil in a large Dutch oven over medium heat.
7
Brown the lamb cubes on all sides, turning with tongs, and then remove to a platter.
8
Do this in batches if the pan looks crowded.
9
In the same pot, cook the onion, garlic, ginger, bay leaves, and all the toasted spices in the lamb drippings, stirring occasionally until fragrant, about 3 minutes.
10
Return the lamb to the pan, add the cinnamon stick, and pour in the chicken stock, tomato puree, and lemon juice.
11
Bring to a simmer, cover, and cook over low heat for 45 minutes.
12
Add the potatoes, raisins, and almonds; season with salt.
13
Stir everything together, cover, and cook another 30 minutes, stirring occasionally.
14
Turn the heat off and mix in the yogurt.
15
Garnish with cilantro and mint before serving.
16
Intense!

1596

kcal

Calories

Fat

Carbs

152

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 24 ingredients. The key ingredients include: 2 tablespoons black mustard seeds, 2 teaspoons coriander seeds, 2 teaspoons ground cardamom, 2 teaspoons cumin seeds, and more.

Yes, 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.

Lamb Curry

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