Description
Spicy Indian Lamb Curry brings robust flavors from traditional cooking methods, promising a culinary journey through aromatic spices and tender meat. Rich layers of taste will transport you to authentic kitchens across India, inviting warmth and delicious comfort in every savory bite.
Ingredients
Scale
Main Protein:
- 1.65 pounds (750 grams) lamb shoulder, cubed
Spices and Herbs:
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon hot chilli powder
- 2 teaspoons allspice
- 1 teaspoon ground cloves
- 4 sprigs thyme
- 12 cinnamon stick
Supporting Ingredients:
- 2 onions (1 diced, 1 in wedges)
- 3 garlic cloves
- 2 scotch bonnets, finely chopped
- 1 lime, juiced (plus wedges to serve)
- 250 milliliters (8.45 fluid ounces) rapeseed oil
- 1 tin chopped tomatoes
- 2 tablespoons dark brown sugar
- 600 milliliters (20.29 fluid ounces) stock
- 1 tin coconut milk
- Coriander, rice, and plantain crisps to serve
Instructions
- Create a vibrant marinade by pulverizing aromatic spices, onion, garlic, chili, oil, and lime in a food processor until smooth and well-integrated.
- Thoroughly massage the marinade into lamb pieces, ensuring complete coverage, then refrigerate overnight to allow flavors to deeply penetrate the meat.
- Heat a heavy-bottomed pot and sear lamb pieces until golden brown, developing rich caramelized edges that enhance flavor complexity.
- Pour rich stock over browned lamb, reducing heat to low and allowing meat to gently simmer for approximately 2 hours until tender and nearly falling apart.
- While lamb simmers, char remaining onion and chili over open flame or under broiler, creating smoky undertones, then finely mash to release intense flavors.
- Introduce charred vegetable mixture into the pot along with diced tomatoes, a touch of sugar, fresh thyme, ground cinnamon, and bright citrus zest.
- Continue simmering sauce for 30 minutes, allowing ingredients to meld and concentrate flavors.
- Pour creamy coconut milk into the curry, stirring gently to incorporate, then fold in previously grilled vegetable mixture.
- Cook for an additional 30 minutes, allowing sauce to thicken and develop deeper, more complex flavor profile.
- Taste and adjust seasonings, ensuring perfect balance of spicy, sweet, and savory notes.
- Serve steaming hot over fragrant rice, garnished with fresh herbs and optional toppings for added texture and visual appeal.
Notes
- Marinate lamb overnight to enhance flavor absorption and tenderize meat deeply.
- Select fatty lamb cuts like shoulder or leg for richer, more succulent curry texture.
- Reduce cooking time by using pressure cooker or instant pot for quicker meal preparation.
- Swap lamb with chicken or tofu for alternative protein options that suit different dietary preferences.
- Prep Time: Overnight marinating (considered as inactive prep)
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 1025 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 90 g
- Saturated Fat: 20 g
- Unsaturated Fat: 65 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg