Hot and Spicy Lamb Curry

Dive into a world of bold flavors with this Hot and Spicy Lamb Curry, a comforting dish that’s perfect for spice lovers! Made with tender, slow-simmered lamb shoulder, this curry boasts aromatic spices like cumin, coriander, and garam masala, balanced by the creaminess of yogurt and a touch of fresh tomatoes. Fragrant garlic, ginger, and a hint of cardamom elevate the flavor profile, while optional green chilies add an extra kick for those craving heat. With a rich, hearty sauce that’s perfect for scooping up with naan or pairing with fluffy steamed rice, this iconic Indian-inspired dish is a must-try for curry enthusiasts. Perfectly satisfying and brimming with vibrant spices, this recipe is destined to become a staple in your kitchen rotation!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 g Lamb shoulder (boneless, cut into 1-inch cubes)
• 3 tbsp Vegetable oil
• 2 medium Onions (finely chopped)
• 4 cloves Garlic cloves (minced)
• 1 tbsp Ginger (grated)
• 2 medium Tomatoes (finely chopped or blended)
• 100 g Yogurt (plain, unsweetened)
• 200 ml Water
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 0.5 tsp Ground cardamom
• 1.5 tsp Salt
• 2 tbsp Fresh cilantro leaves (chopped)
• 2 small Green chilies (sliced, optional)

Directions

Step 1

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

Step 2

Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.

Step 3

Add the chopped onions and sauté until golden brown, about 8-10 minutes.

Step 4

Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add turmeric powder, coriander powder, red chili powder, and ground cardamom. Stir well to toast the spices lightly, about 30 seconds.

Step 6

Mix in the chopped or blended tomatoes and cook until the oil begins to separate from the mixture, about 5-7 minutes.

Step 7

Lower the heat and add the yogurt, spoonful by spoonful, stirring continuously to prevent curdling.

Step 8

Add the lamb pieces, coating them well with the spice mixture. Cook for 5-7 minutes, stirring occasionally.

Step 9

Pour in the water, stir, and add salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 75-90 minutes, or until the lamb is tender. Stir occasionally and add more water if needed to prevent sticking.

Step 10

Toward the end of cooking, add the garam masala and green chilies (if using). Stir well and let simmer for an additional 5 minutes.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	1211.5 grams (1211.5g)

Amount per serving	% Daily Value*
Calories	1836

Total Fat 145.40g	186%
Saturated Fat 48.00g	240%
Polyunsaturated Fat 25.20g
Cholesterol 388mg	129%
Sodium 443mg	19%
Total Carbohydrate 45.10g	16%
Dietary Fiber 10.70g	38%
Total Sugars 18.70g
Protein 100.30g	201%

Vitamin D 0IU	0%
Calcium 354mg	27%
Iron 16mg	87%
Potassium 2436mg	52%

*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: 69.2%

Protein: 21.2%

Carbs: 9.5%