Best Lamb Curry recipe

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Ingredients

¾ cup plain yogurt
1 teaspoon garlic paste, divided
1 teaspoon ginger paste, divided
1 teaspoon salt, divided
1 teaspoon turmeric, divided
1 pound cubed lamb stew meat
2 tablespoons vegetable oil
1 (1 inch) piece cinnamon stick
3 cardamom pods
3 whole cloves, or more to taste
3 whole black peppercorns, or more to taste
2 dried bay leaves
2 red onions, finely chopped
2 tomatoes, finely chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon red chile pepper powder
½ cup water, or more if needed
1 teaspoon garam masala
½ cup chopped fresh cilantro

Nutrition Info

259.8 calories
carbohydrate: 15.5 g
cholesterol: 56.2 mg
fat: 12.7 g
fiber: 3.7 g
protein: 21.1 g
saturatedFat: 3.2 g
servingSize: -
sodium: 705.7 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine yogurt, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in a bowl. Add lamb meat and stir to coat. Cover and marinate in the refrigerator for 2 to 3 hours.

  2. Heat oil in a large pan. Add cinnamon stick, cardamom pods, cloves, peppercorns, and bay leaves. Cook and stir until leaves begin to sizzle and fragrance is released, about 1 minute. Add onions and cook, stirring frequently, until golden brown, 12 to 15 minutes. Add tomatoes and cook until you see oil in the corner of the pan, 5 to 10 minutes. Add remaining garlic paste and ginger paste and stir for about 1 minute. Add remaining turmeric, cumin powder, coriander powder, and red chile powder and stir for 1 to 2 minutes.

  3. Remove lamb from marinade and add to the pan with the onion mixture. Add water and remaining 1/2 teaspoon salt and cook over medium heat until lamb is cooked through, about 1 1/2 hours. Stir occasionally so that curry does not stick to the bottom of the pan. Add more water to thin if necessary.

  4. Season with garam masala and cook 1 minute more. Garnish with cilantro.

Recipe Yield

4 servings

Recipe Note

This is a delicious and authentic-tasting Indian curry. You can also substitute goat meat for the lamb. Serve hot with rice or naan bread.

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