Hearty Lamb Curry: A Flavorful Escape to India
This Lamb Curry captures the essence of North Indian cuisine, combining tender lamb with robust spices for a comforting meal.
Ingredients
Instructions
Lamb Curry Preparation
Start by cutting the boneless leg of lamb into 1-inch cubes. Be sure to trim excess fat for a leaner curry.
In a bowl, whisk together the ground coriander, cumin, smoked paprika, kosher salt, cayenne, and turmeric.
Heat canola or vegetable oil in a large pot over medium heat. Add chopped medium red onion, fresh ginger, and minced garlic. Cook until onions are translucent and fragrant, about 5-7 minutes.
Add the lamb cubes to the pot, ensuring each piece is well-coated in the onion mixture. Sear until browned on all sides, about 5-8 minutes.
Stir in your spice mix, followed by the canned tomato sauce and enough water to create your desired consistency. Bring to a boil, reduce heat, cover, and let simmer for 1-1.5 hours until tender.
Just before serving, stir in chopped fresh cilantro. Serve the curry with fluffy basmati rice and naan.
Nutrition
- Serving Size
- 1 cup
- Calories
- 350 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 28 g
- Fat Content
- 12 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 75 mg
- Sodium Content
- 800 mg
- Fiber Content
- 4 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 8 g
