Description
A flavorful lamb shoulder curry cooked slowly to perfection.
Ingredients
Scale
- 500g lamb shoulder, cut into chunks
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 400g canned tomatoes (or 3 large fresh tomatoes, chopped)
- 100g plain yogurt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon salt
- 250ml water or broth
- Fresh cilantro, chopped for garnish
Instructions
- Heat oil in a large pot and sear lamb chunks on all sides. Remove and set aside.
- In the same pot, add chopped onions and cook until golden brown.
- Stir in garlic and ginger and cook until fragrant.
- Add cumin, coriander, turmeric, and chili powder. Toast the spices for a minute.
- Pour in tomatoes and cook until oil separates from the mixture.
- Return lamb to the pot, stir in yogurt, then add water or broth.
- Cover and simmer on low for 1 to 2 hours until lamb is fork-tender.
- Stir in garam masala and fresh cilantro before serving.
Notes
- For a spicier dish, add more chili powder to taste.
- Serve with rice or naan for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg