Lamb Curry With Tomato Recipe

Name: Lamb Curry With Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 oz. can whole tomatoes; 1/4 cup vegetable oil; 1 medium onion, thinly sliced; 2 tsp. ground cumin; 2 tsp. ground coriander; 1 1/2 tsp. minced garlic; 1 1/2 tsp. grated peeled fresh ginger; 1 tsp. ground turmeric; 1/2 tsp. ground red pepper; 1 1/2 lbs. boneless lamb stew meat; 3/4 tsp. salt; 2 tbsp. chopped fresh cilantro (optional)

Servings: persons

28 oz. can whole tomatoes
1/4 cup vegetable oil
1 medium onion, thinly sliced
2 tsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. minced garlic
1 1/2 tsp. grated peeled fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground red pepper
1 1/2 lbs. boneless lamb stew meat
3/4 tsp. salt
2 tbsp. chopped fresh cilantro (optional)

1
Drain, reserving the juice, the tomatoes and coarsely chop.
2
Heat oil in a Dutch oven over medium heat.
3
Add onion and cook until softened and evenly golden brown.
4
Increase heat to medium-high.
5
Add cumin, coriander, garlic, ginger, turmeric and red pepper.
6
Cook and stir for 30 seconds.
7
Add 1/2 cup of the chopped tomato and 1/4 of the tomato juice along with the lamb meat.
8
Simmer, stirring occasionally, until the liquid is cooled down and thickened slightly, 5 to 7 minutes. Stir in the remaining tomatoes and juice. Season with the salt.
9
Cover and reduce the heat to maintain a simmer. Cook until the lamb is tender, 45 to 60 minutes. Remove the meat with a slotted spoon and keep warm. Skim any fat from the surface of the liquid, increase the heat, and simmer briskly until the sauce is cooded down and thickened. Return the meat to the sauce and stir in cilantro (optional).
10
Serve with Hot cooked rice, Indian Lentil Puree and Naan.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 28 oz. can whole tomatoes, 1/4 cup vegetable oil, 1 medium onion, thinly sliced, 2 tsp. ground cumin, and more.

Yes, Lamb Curry With Tomato 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.

That's it — enjoy your meal!

Lamb Curry With Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions