Description
This Indian-inspired Lamb Curry recipe features tender lamb shoulder cooked slowly in a fragrant blend of spices, tomatoes, and chicken stock. The result is a rich, hearty curry perfect for serving with basmati rice, warm naan bread, and cooling Greek yogurt. A wonderful dish that brings the warmth and depth of traditional Indian flavors right to your table.
Ingredients
Lamb and Seasoning
- 3 pounds lamb shoulder, cut into 6-inch pieces
- 1 teaspoon freshly cracked black pepper
- 3 teaspoons kosher salt
Spices and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons turmeric
- ¾ teaspoon ground cinnamon
Liquids and Garnishes
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken stock
- Cooked basmati rice, for serving
- Warmed naan bread, for serving
- Plain Greek yogurt, for serving
- Minced fresh cilantro, for garnish
Instructions
- Season the lamb: Start by seasoning the lamb shoulder pieces with freshly cracked black pepper and 2 teaspoons of kosher salt, ensuring the meat is evenly coated.
- Brown the lamb: Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat. Once the oil shimmers, add the lamb pieces in batches to avoid overcrowding. Brown the lamb on all sides, which takes about 15 minutes total. Transfer the browned lamb to a plate and set aside.
- Sauté aromatics and spices: In the same pot, add the finely chopped onion and cook, stirring regularly, until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the garam masala, ground cumin, turmeric, ground cinnamon, and the remaining 1 teaspoon of salt to toast the spices and release their aromas.
- Add liquids: Pour in the crushed tomatoes and chicken stock. Stir well to combine all the ingredients into a unified sauce base.
- Simmer the curry: Return the browned lamb pieces to the pot and bring the mixture to a gentle simmer. Then reduce the heat to low, cover the pot, and cook the curry, stirring occasionally, until the lamb is fork-tender, which will take about 1½ to 2 hours.
- Thicken the sauce: After the lamb is tender, remove the lid and continue cooking the curry uncovered for about 20 minutes to allow the sauce to thicken slightly. Skim off any excess fat from the surface if desired.
- Serve: Spoon the lamb curry over cooked basmati rice. Serve alongside warmed naan bread, a dollop of plain Greek yogurt, and sprinkle with freshly minced cilantro for a flavorful and satisfying meal.
Notes
- You can substitute lamb shoulder with other cuts like leg of lamb if preferred.
- Adjust the salt and spice levels according to your taste preferences.
- For a richer flavor, brown the lamb thoroughly without moving it too frequently.
- Skimming off fat after cooking makes the curry lighter but you can leave it for extra richness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
