Description
A recipe for a medium-hot Indian curry featuring tender lamb.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Madras curry powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup water or lamb stock
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the lamb cubes with salt.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
- Reduce heat to medium. Add the chopped onions to the pot and cook until softened, about 8 minutes.
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Stir in the turmeric, cumin, coriander, Madras curry powder, and chili powder. Cook for 1 minute, stirring constantly.
- Return the lamb to the pot. Add the diced tomatoes and water or stock. Stir well.
- Bring the mixture to a simmer. Reduce heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the lamb is very tender. Stir occasionally.
- Remove the lid for the last 30 minutes of cooking if you prefer a thicker sauce.
- Taste and adjust salt as needed.
- Garnish with fresh cilantro before serving.
Notes
- For a richer flavor, brown the lamb in batches and do not overcrowd the pot.
- If you do not have Madras curry powder, you can substitute with a mix of hot curry powder and paprika.
- Serve with rice or naan bread.
- Prep Time: 20 min
- Cook Time: 120 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 40
- Cholesterol: 110
Keywords: Lamb Madras Curry, Indian curry, spicy lamb stew, medium-hot curry, slow-cooked lamb