Name: East Indian Lamb Curry
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 ½ pounds boneless lamb, cut into 1-inch cubes; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves of garlic, minced; 1-inch piece of ginger, grated; 2 tomatoes, chopped; 2 tablespoons East Indian curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon cayenne pepper (adjust to taste); 1 cup coconut milk; 1 cup chicken or vegetable broth; Salt and pepper to taste; Chopped fresh cilantro for garnish

Instructions

Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the cubed lamb to the pan, stirring well to brown the meat on all sides, for about 5-7 minutes.
Sprinkle the East Indian curry powder, turmeric, cumin, coriander, and cayenne pepper over the lamb, stirring constantly to coat the meat evenly with the spices.
Pour in the chopped tomatoes and let them cook down with the lamb and spices for about 5 minutes until the tomatoes are soft and pulpy.
Slowly pour in the coconut milk and chicken or vegetable broth, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let the curry simmer gently for about 1 ½ to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded together beautifully.
Season with salt and pepper to taste, adjusting the level of spiciness by adding more cayenne if desired.
Serve the East Indian Lamb Curry hot over steamed white rice, garnished with freshly chopped cilantro.

Ingredients

Instructions

Nutrition Facts