Lamb Curry
This Lamb Curry recipe has bold flavours, minimal heat and extra meat. If you're looking for an authentic Indian curry, then look no further.
Servings: 8
Calories: 218kcal
Ingredients
Protein
- 800 grams Lamb Shoulder - Cut into cubes
Vegetables
- 2 Potatoes - Medium sized
- 7 Garlic Cloves - Diced
- 1 Tomato - Blended or grated
- 2 Onions - Large, sliced
Liquid ingredients
- 3 cups Water
- 4 tbsp Cooking oil
- 1 tbsp Ginger & Garlic paste
- 75 grams Tomato paste
Spices
- 1 tsp Salt
- 1 tsp Cardamom powder
- 1 tsp Cinnamon powder
- 1 tbsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Chili powder
- 1/2 tsp Nutmeg
- 1 tbsp Cumin powder
Instructions
- Preparation: Finely chop the onions and potatoes into small cubes. Thereafter, chop the tomato and garlic cloves. Wash and chop the Lamb shoulders into bite-sized cubes.
- Sauté the onions and garlic: Add oil to the pot. Add the chopped onions to a pot. Set the temperature to medium-low heat. Allow the onions to lightly caramelize, then add the garlic at the end and let it lightly brown. The garlic will brown faster; that is why it is added when the onions are almost caramelized. Remove the onions and garlic from the pot.
- Simmer the Lamb: Add the lamb meat and approximately 1/2 cup of water with ginger and garlic paste. Let it simmer for eight to ten minutes.
- Add the Spices: Add the spices and onions and mix well. Add the tomato paste and grated tomato. Mix and add three cups of water to the cubed potatoes. Simmer on low heat for sixty minutes. Stir every 8 minutes during cooking to prevent the lamb and potatoes from sticking to the bottom of the pot. After the lamb curry is cooked, serve it with rice.
Nutrition
Calories: 218kcal | Carbohydrates: 18g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 181mg | Potassium: 633mg | Fiber: 3g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 3mg