Description
Indulge in the vibrant flavors of South Indian cuisine with this Spicy Lamb Curry Recipe. This hearty dish features tender lamb cooked to perfection in a fragrant sauce infused with aromatic spices, coconut milk, and tomatoes. Ideal for family dinners or gatherings, this curry is sure to impress your guests and warm your heart on chilly nights. Pair it with fluffy rice or soft naan for a delightful meal that will leave everyone craving more.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons Madras curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 1 cup beef or lamb broth
- 1/2 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion until translucent.
- Add minced garlic and grated ginger; cook for about 2 minutes until fragrant.
- Stir in the spices: Madras curry powder, turmeric, cayenne pepper (if using), ground cumin, smoked paprika, and cinnamon. Cook for another minute.
- Add lamb cubes and brown on all sides for deeper flavor.
- Mix in tomato paste and crushed tomatoes; pour in broth and coconut milk. Stir well.
- Bring to a simmer, reduce heat to low, cover partially, and cook for at least an hour until lamb is tender.
- Season with salt and pepper before serving hot with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg