Hearty Lamb Curry

Dive into the rich, aromatic flavors of this Hearty Lamb Curry, a dish that combines tender, slow-simmered lamb shoulder with a fragrant medley of spices. Infused with ground cumin, coriander, turmeric, and a hint of garam masala, this curry is elevated by the warmth of whole cinnamon, cardamom pods, and bay leaves. The addition of creamy yogurt and tangy canned tomatoes creates a luscious sauce that perfectly complements the succulent, spice-coated lamb. Best served with soft naan bread or fluffy steamed basmati rice, this curry is ideal for satisfying comfort food cravings. With a preparation and cooking time designed to deepen the layers of flavor, this recipe is a must-try for anyone seeking authentic homemade Indian-inspired cuisine.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 3 tablespoons vegetable oil
• 1 chopped large onion
• 4 minced garlic cloves
• 1 tablespoon grated fresh ginger
• 14 ounces canned tomatoes
• 1 cup plain yogurt
• 1 cup water
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 unit cinnamon stick
• 4 units cardamom pods
• 2 units bay leaves
• 0.5 cup chopped fresh cilantro

Directions

Step 1

Cut the lamb into 1.5-inch cubes, trimming excess fat if necessary.

Step 2

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

Step 3

Add the onions and fry until golden brown, about 8 to 10 minutes.

Step 4

Reduce the heat to medium and add the garlic, ginger, cumin, coriander, turmeric, chili powder, and salt. Stir continuously for about 1 to 2 minutes until fragrant.

Step 5

Add the lamb pieces and mix well to coat with the spices. Cook for about 5 to 7 minutes until the lamb is browned on all sides.

Step 6

Stir in the canned tomatoes, including their juices. Use the back of the spoon to break up the tomatoes.

Step 7

Add the yogurt slowly, a spoonful at a time, stirring well to combine and prevent curdling.

Step 8

Pour in the water, then add the cinnamon stick, cardamom pods, and bay leaves.

Step 9

Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 70 to 80 minutes, until the lamb is tender.

Step 10

Occasionally check and stir to prevent the curry from sticking to the bottom, adding more water if needed.

Step 11

Once the lamb is tender, stir in the garam masala and black pepper. Adjust salt to taste.

Step 12

Remove the curry from the heat and allow it to rest for a few minutes.

Step 13

Serve hot, garnished with fresh cilantro, alongside steamed rice or naan.

Nutrition Facts

Serving size	2040.2 grams (2040.2g)

Amount per serving	% Daily Value*
Calories	3090

Total Fat 239.30g	307%
Saturated Fat 83.70g	419%
Polyunsaturated Fat 28.70g
Cholesterol 703mg	234%
Sodium 4941mg	215%
Total Carbohydrate 63.90g	23%
Dietary Fiber 17.50g	63%
Total Sugars 36.10g
Protein 184.50g	369%

Vitamin D 118IU	588%
Calcium 864mg	66%
Iron 25mg	139%
Potassium 4237mg	90%

*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: 68.4%

Protein: 23.4%

Carbs: 8.1%