Description
Indulge in the vibrant flavors of this Spicy Lamb Curry Recipe, a delightful dish that captures the essence of South Indian cuisine. Infused with aromatic spices, tender lamb shoulder, and creamy coconut milk, this curry offers a rich and satisfying experience for spice lovers. Perfect for cozy family dinners or festive gatherings, it’s easy to prepare and can be customized to suit your heat preference. Serve it over fluffy rice or with warm naan bread for a complete meal that will impress your guests and satisfy your cravings.
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 of 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 broth
- 1/2 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Heat the oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent.
- Stir in the minced garlic and grated ginger; cook until fragrant.
- Add the Madras curry powder, turmeric, cumin, smoked paprika, and cayenne pepper (if using). Toast for about one minute.
- Increase heat slightly and add cubed lamb shoulder; brown on all sides (about 5–7 minutes).
- Mix in tomato paste and crushed tomatoes; pour in broth and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for about 1.5 hours until lamb is tender.
- Stir in coconut milk, adjust seasoning with salt and pepper, and warm through before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 100mg