1/1 Photo of Lamb Curry
1 hr 30 mins
Curries are actually very simple, despite the long simmering time and long ingredient list!
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Units: US | Metric
- 2 tablespoons peanut oil
- 2 lbs boneless lamb shoulder
- fresh ground black pepper
- 2 cups thinly sliced onions, plus 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 2 tablespoons garam masala
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups meat stock or 1 1/2 cups vegetable stock
- 1/2 cup plain yogurt
- minced cilantro leaf
- 1Heat the oil over medium-high heat in a large, deep skillet that has a cover.
- 2Add the lamb chunks a few a a time and brown them on all sides, seasoning with salt and pepper as they cook. Remove as they're brown.
- 3Remove all but 2 tbsp of the fat.
- 4Cook the sliced onions over medium heat, stirring occasionally, until golden brown (10-15 minutes).
- 5Add the chopped onion, garlic, ginger, Garam Masala, and cayenne. Stir and cook over medium heat for 3-4 minutes, until onion softens.
- 6Return the lamb to the stock, bring to a boil, reduce to low heat, and simmer for about 1 hour or until lamb is tender.
- 7Remove the cover and if there is too much liquid, return to high heat and reduce.
- 8Taste and adjust seasoning.
- 9Stir in yogurt, remove from heat, and serve garnished with cilantro.
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Nutritional Facts for Lamb Curry
Serving Size: 1 (247 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 716.0
- Calories from Fat 508
- Total Fat 56.5 g
- Saturated Fat 22.8 g
- Cholesterol 167.2 mg
- Sodium 155.4 mg
- Total Carbohydrate 10.6 g
- Dietary Fiber 1.2 g
- Sugars 4.9 g
- Protein 39.6 g
The following items or measurements are not included: