Lamb in curry sauce is a rich and flavorful dish that combines tender lamb with a spiced curry sauce. Here’s a basic recipe you can adjust to your taste:
Ingredients:
- 1.5 lbs (700g) lamb shoulder or leg, cut into bite-sized pieces
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2-3 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk or heavy cream
- 1 cup beef or chicken broth
- 1 tablespoon tomato paste (optional for richer flavor)
- 1 teaspoon sugar (optional, to balance the flavors)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions:
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Brown the lamb: Heat the vegetable oil or ghee in a large pot or Dutch oven over medium-high heat. Add the lamb pieces in batches, browning them on all sides. Remove the browned lamb and set aside.
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Cook the aromatics: In the same pot, add the chopped onion and cook until softened and golden brown, about 7-8 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
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Add spices: Stir in the curry powder, ground cumin, ground coriander, turmeric, and paprika. Cook for about 1-2 minutes, allowing the spices to bloom and release their flavors.
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Build the sauce: Add the diced tomatoes, tomato paste (if using), and coconut milk or heavy cream. Stir well to combine, and then add the broth. Bring the mixture to a simmer.
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Simmer the lamb: Return the browned lamb to the pot. Stir well and bring to a simmer. Cover and cook on low heat for about 1-1.5 hours, or until the lamb is tender and cooked through. Stir occasionally and add water or more broth if the sauce becomes too thick.
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Finish the dish: Taste and adjust the seasoning with salt, pepper, and sugar if needed. Let the curry simmer uncovered for an additional 10 minutes if you want to thicken the sauce further.
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Serve: Garnish with fresh cilantro or parsley. Serve the lamb curry over rice or with naan bread.
Enjoy your flavorful lamb curry!
