Pakistani Lamb Curry Recipe

Name: Pakistani Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee; 1 large onion, chopped; 1 (28 ounce) can crushed tomatoes; 1/2 cup water; 1 (4 inch) piece ginger, peeled and roughly chopped; 6 cloves garlic, chopped; 2 pounds cubed leg of lamb meat; 1 tablespoon salt, or to taste; 1 tablespoon ground paprika; 1 tablespoon ground turmeric; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon ground cayenne pepper, or to taste; 2 small serrano peppers, finely chopped, or to taste (optional); 1 tablespoon water, or as needed; 2 tablespoons chopped fresh cilantro, or to taste; 2 teaspoons garam masala

Servings: persons

2 tablespoons ghee
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
1/2 cup water
1 (4 inch) piece ginger, peeled and roughly chopped
6 cloves garlic, chopped
2 pounds cubed leg of lamb meat
1 tablespoon salt, or to taste
1 tablespoon ground paprika
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne pepper, or to taste
2 small serrano peppers, finely chopped, or to taste (optional)
1 tablespoon water, or as needed
2 tablespoons chopped fresh cilantro, or to taste
2 teaspoons garam masala

1
Heat ghee in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic; puree sauce until smooth.
2
Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low; simmer until tender and easily pulled apart with a fork, about 30 minutes.
3
Place serrano peppers in a small food processor; grind with 1 tablespoon water until a paste forms. Add to the lamb; continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.

757

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 17 ingredients. The key ingredients include: 2 tablespoons ghee, 1 large onion, chopped, 1 (28 ounce) can crushed tomatoes, 1/2 cup water, and more.

Yes, Pakistani 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.

Pakistani Lamb Curry

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