Bombay Lamb Curry

Immerse yourself in the rich, aromatic world of Indian cuisine with this Bombay Lamb Curry—a hearty, slow-cooked dish featuring tender pieces of bone-in lamb shoulder simmered in a fragrant medley of spices. This recipe showcases a balanced blend of turmeric, cumin, garam masala, and fiery red chili powder, layered with the natural sweetness of caramelized onions and the tang of tomatoes and yogurt. Infused with whole spices like cinnamon, cardamom, and cloves, each bite bursts with complexity and depth. Perfectly paired with steamed basmati rice or pillowy naan, this curry is a comforting, restaurant-quality meal made right in your kitchen. With its enticing aroma and rich texture, it's an ideal dish for family dinners or special occasions.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 lbs lamb shoulder (bone-in, chopped into pieces)
• 3 medium onion (finely chopped)
• 3 medium tomatoes (chopped)
• 4 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 2 green chilies (slit lengthwise)
• 1 cup plain yogurt
• 4 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 2-inch piece cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• 2 teaspoons salt
• 2 cups water
• 2 tablespoons fresh cilantro (chopped, for garnish)

Directions

Step 1

Heat the vegetable oil in a large heavy-bottomed pot over medium heat.

Step 2

Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until fragrant.

Step 3

Add the chopped onions and cook for 8-10 minutes, stirring frequently, until golden brown.

Step 4

Stir in the minced garlic, grated ginger, and green chilies. Cook for 1 minute, until aromatic.

Step 5

Add the chopped tomatoes and cook for 5-7 minutes, until they soften and break down into a thick paste.

Step 6

Stir in the turmeric powder, red chili powder, ground coriander, and salt. Mix well and let the spices coat the onion-tomato mixture.

Step 7

Lower the heat and add the yogurt, 1 tablespoon at a time, stirring continuously to prevent curdling.

Step 8

Add the lamb pieces to the pot and stir them into the spice mixture, ensuring they are well coated.

Step 9

Pour in the water and bring the curry to a boil. Reduce the heat to low, cover the pot, and simmer for 75 minutes, stirring occasionally.

Step 10

Check the lamb for tenderness. If not fully cooked, simmer for an additional 10-15 minutes.

Step 11

Once the lamb is tender and the curry has thickened, stir in the garam masala and adjust seasoning if needed.

Step 12

Garnish with freshly chopped cilantro and serve hot with steamed basmati rice or naan.

Nutrition Facts

Serving size	2300 grams (2300.0g)

Amount per serving	% Daily Value*
Calories	3083

Total Fat 239.10g	307%
Saturated Fat 80.80g	404%
Polyunsaturated Fat 33.60g
Cholesterol 680mg	227%
Sodium 5458mg	237%
Total Carbohydrate 81.50g	30%
Dietary Fiber 24.70g	88%
Total Sugars 29.70g
Protein 176.20g	352%

Vitamin D 0IU	0%
Calcium 471mg	36%
Iron 26mg	142%
Potassium 3976mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.6%

Protein: 22.1%

Carbs: 10.2%