|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Simple yet delicious, lamb curry also is an easy and wholesome meal to put together. Some cooks make meat curry with goat meat (also called mutton in India), but the lamb version has a heartier, richer taste. This lamb curry is a masala, meaning that the sauce is made with tomatoes and onions cooked with spices.
- 2.2 pounds/1 kilogram boneless lamb shoulder (cut into 1 1/2-inch chunks, can substitute lamb stew meat)
- 4 tablespoons vegetable oil
- 2 large onions (sliced thinly)
- 2 large tomatoes (diced)
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons garam masala powder
- Salt to taste
- Garnish: chopped coriander (cilantro)
Gather the ingredients.
Heat the cooking oil in a heavy-bottomed pan on medium heat.
When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
Grind the onions in a food processor into a smooth paste, adding very little to no water. Transfer to a separate container and reserve.
Grind the tomatoes, garlic, and ginger pastes together in the food processor to a smooth paste. Transfer to a separate container and reserve for later use.
Reheat the oil left over from frying the onions and add the reserved onion paste. Sauté for two to three minutes.
Add the tomato paste, coriander, cumin, turmeric, red chili powder, and garam masala powder and mix well.
Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
Now add the lamb pieces to the masala, season with salt to taste, and stir to fully coat the lamb pieces with the masala. Sauté until the lamb is browned well.
Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
When the lamb is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread), or plain boiled rice.
- As an alternative, you can use a pressure cooker to cook lamb curry and it will be done in half the time it takes to cook in an open pot.
- For a creamy version of the dish, marinate the lamb in a mixture of yogurt, garlic, ginger, garam masala, and cayenne pepper. Place in a zippered plastic bag in the refrigerator overnight to tenderize and flavor the meat. To make the sauce a creamy tikka masala, add 1/2 cup heavy cream to the sauce for the last 10 minutes of simmering.
- Serve with basmati rice that has 1/2 teaspoon of ground turmeric added to make it yellow. You might also add some peas to the rice and allow them to heat up in the rice pot with the rice for five minutes.
- You might like this Rogan Losh Indian Lamb Dish.