Description
A rich and spicy lamb curry with bold flavors, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons Madras curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 can (14 oz) coconut milk
- 1 cup beef or lamb stock
- 2 tablespoons tamarind paste
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 cup fresh cilantro, chopped
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until golden brown.
- Add the garlic and ginger, cooking for an additional minute.
- Stir in the lamb chunks and brown them on all sides.
- Add the curry powder, turmeric, and chili powder, stirring well to coat the lamb.
- Pour in the coconut milk and stock, followed by the tamarind paste, salt, and brown sugar.
- Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
- Stir in the chopped cilantro just before serving.
- Serve hot with rice or naan.
Notes
- Adjust the chili powder according to your spice preference.
- Let the curry sit for a few hours or overnight for better flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg