Description
A rich and aromatic dish featuring tender lamb and bold spices, perfect for family gatherings or a comforting meal.
Ingredients
Scale
- 2 lbs lamb shoulder or leg, cut into chunks
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tomatoes, chopped (canned or fresh)
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 2 tbsp Madras curry powder
- 1 cup coconut milk (optional)
- Fresh cilantro, for garnish
- Oil, for searing
- Salt, to taste
Instructions
- Sear the lamb: In a large pot, heat oil over medium-high heat. Add diced lamb to brown on all sides.
- Remove the lamb and add chopped onions to the pot, cooking until golden and soft.
- Stir in minced garlic and ginger, cooking for just a minute until fragrant.
- Sprinkle in your cumin, coriander, turmeric, and Madras curry powder, letting the spices toast for about 30 seconds.
- Add chopped tomatoes and return the lamb to the pot. Stir well.
- Pour in enough water to cover the lamb, bring to a boil, and then reduce to a simmer. Cover and cook for 90 to 120 minutes until the lamb is tender, stirring occasionally.
- If desired, stir in coconut milk for a creamier texture before serving.
Notes
Adjust the amount of Madras curry powder according to your heat tolerance. Marinating the lamb overnight in yogurt and spices enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg