Name: African Lamb Curry
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 ½ pounds boneless lamb shoulder, cut into cubes; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1-inch piece of ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon paprika; 1 teaspoon cayenne pepper (adjust to taste); 1 can (14 oz) diced tomatoes; 1 cup coconut milk; Salt and pepper to taste; Fresh cilantro leaves, chopped (for garnish); Cooked rice or naan bread (for serving)

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot, stirring constantly for about 1 minute until fragrant.
Push the onion mixture to the side of the pot and add the lamb cubes in a single layer. Brown the lamb on all sides, stirring occasionally, for about 5-7 minutes.
Sprinkle the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper over the lamb. Stir well to coat the meat evenly with the spices.
Pour in the diced tomatoes with their juices and coconut milk. Season with salt and pepper to taste. Bring the curry to a simmer, then reduce the heat to low and cover the pot. Let it cook for about 1 ½ - 2 hours, stirring occasionally, until the lamb is tender.
Once the lamb is cooked through and the sauce has thickened, taste and adjust the seasoning if necessary. If you prefer a spicier curry, you can add more cayenne pepper at this stage.
Serve the African Lamb Curry hot over a bed of cooked rice or with warm naan bread. Garnish with freshly chopped cilantro leaves for a burst of freshness and color.

Ingredients

Instructions

Nutrition Facts

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