Ingredients for Indian Lamb Curry
- 1 1/2 lbs boneless lamb
- 2 tablespoons vegetable oil
- 2 bay leaves
- 0 black cardamom pods
- 1 (2 inch) cinnamon stick
- 1 teaspoon black peppercorns
- 4 whole cloves
- 2 large onions
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 to 2 green chilies
- 1 1/2 teaspoons salt
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 (28 ounce) can diced tomatoes
- 1/2 cup plain yogurt
- fresh cilantro leaves, for garnish
- 6 green cardamom pods
- 4 cups + 2 tablespoons water
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How to Make Indian Lamb Curry
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add 2 bay leaves, 6 green cardamom pods (lightly crushed), 1 cinnamon stick (about 2 inches), 1 teaspoon black peppercorns, and 4 cloves. Sauté for 1 minute, until fragrant.
- Add 2 large onions (finely chopped) and sauté until light golden brown, about 12-15 minutes, stirring frequently.
- Stir in 2 tablespoons ginger paste, 2 tablespoons garlic paste, 1-2 green chilies (finely chopped, adjust to your spice preference), and 1.5 lbs boneless lamb, cut into 1-inch cubes.
- Season the lamb generously with salt (about 1-1.5 teaspoons).
- Continue cooking, stirring occasionally, for about 20 minutes, adding a little water (1/4 cup at a time) if necessary to prevent sticking.
- Add 1 teaspoon turmeric powder, 2 teaspoons coriander powder, 1/2 teaspoon cayenne pepper (or to taste), and 1 teaspoon garam masala.
- Stir for 5 minutes, adding 2 tablespoons of water.
- Add 1 (28 ounce) can of diced tomatoes (undrained) and cook for 5 minutes, stirring frequently.
- Add 4 cups of water and bring to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until the lamb is tender.
- Lower heat to low.
- In a small bowl, whisk 1/2 cup plain yogurt with a fork until smooth.
- Slowly whisk the yogurt into the curry, stirring gently to avoid curdling.
- Continue to simmer until the meat is cooked to your liking and the sauce has thickened slightly (about 5-10 more minutes).
- Garnish with fresh cilantro leaves.
- Serve hot with steamed basmati rice, naan bread, or your favorite Indian bread.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
61g
Carbs
2g
