Lamb Curry

by Gather
Prep: 20m
Cook: 2h
lamb
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Ingredients
Servings:6
2lblamb shoulder, cut into 1.5-inch cubes
3tbspvegetable oil
2yellow onions, diced
5garlic cloves, minced
2tbspfresh ginger, grated
3tbsptomato paste
3tbspcurry powder
1tbspgaram masala
1tspground cumin
1tspground coriander
1/2tspcayenne pepper
14ozdiced tomatoes
1Lcoconut milk
1cupchicken or lamb broth
1/4cupfresh cilantro, chopped
basmati rice for serving
Nutrition Facts

Per serving

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Instructions
  1. 1

    Brown lamb

    Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown lamb in batches, 4 minutes per side. Remove and set aside.

  1. 2

    Make curry base

    Add remaining oil to pot. Sauté onions until golden, 8 minutes. Add garlic and ginger, cook 2 minutes. Stir in tomato paste and cook 2 minutes until darkened.

  2. 3

    Add spices

    Add curry powder, garam masala, cumin, coriander, and cayenne. Stir for 1 minute until fragrant.

  3. 4

    Braise

    Return lamb to pot. Add tomatoes, coconut milk, and broth. Bring to simmer, cover, and cook on low heat for 2 hours until lamb is very tender.

  4. 5

    Finish and serve

    Taste and adjust seasoning. Garnish with fresh cilantro. Serve over basmati rice with naan bread.

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Lamb Curry

Created by: Gather

Prep Time: 20m
Cook Time: 2h
Servings: 6

Ingredients

  • 2 lb lamb shoulder, cut into 1.5-inch cubes
  • 3 tbsp vegetable oil
  • 2 yellow onions, diced
  • 5 garlic cloves, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp tomato paste
  • 3 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 14 oz diced tomatoes
  • 1 L coconut milk
  • 1 cup chicken or lamb broth
  • 1/4 cup fresh cilantro, chopped
  • basmati rice for serving

Instructions

  1. Brown lambHeat 2 tablespoons oil in Dutch oven over medium-high heat. Brown lamb in batches, 4 minutes per side. Remove and set aside.
  2. Make curry baseAdd remaining oil to pot. Sauté onions until golden, 8 minutes. Add garlic and ginger, cook 2 minutes. Stir in tomato paste and cook 2 minutes until darkened.
  3. Add spicesAdd curry powder, garam masala, cumin, coriander, and cayenne. Stir for 1 minute until fragrant.
  4. BraiseReturn lamb to pot. Add tomatoes, coconut milk, and broth. Bring to simmer, cover, and cook on low heat for 2 hours until lamb is very tender.
  5. Finish and serveTaste and adjust seasoning. Garnish with fresh cilantro. Serve over basmati rice with naan bread.

Notes & Tips

Lamb curry improves with time - make it a day ahead for even better flavor! The slow braise makes the lamb incredibly tender. Adjust cayenne to your heat preference.