Lamb Curry

Name: Lamb Curry
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4
Ingredients: 800 g of Lamb; 300 g of Sieved Tomatoes; 300 ml of Vegetable Broth; 125 g of White Yogurt; 60 g of Clarified Butter; 30 ml of Seed Oil; 20 g of Garam Masala; 20 g of Curry; 10 g of Ginger; 10 g of Turmeric; 10 g of Corn Starch; 8 g of Cilantro; 1 White Onions; 2 spicchi of Garlic; 1 foglia of Bay; q.b. of Chili Powder; q.b. of Table Salt

Lamb Curry is a creamy and flavorful main course. Easy to prepare, it's made with spices and herbs that make it a unique dish.

Difficulty Easy
Preparation 20 minutes
Cooking 1 hour and40 minutes
Servings for Serves 4

Lamb Curry is a main course that belongs to Eastern culinary tradition and is really simple to prepare. Made with Lamb Meat, Tomato Puree, Plain Yogurt, Ginger, Garam Masala, Mild Curry, Turmeric, Coriander, Bay Leaf and Chili, this Spiced Lamb Stew is a flavorful dish that will win over all lovers of Eastern cuisine.

These Lamb Curry Bites are perfect for a different family lunch or a dinner with friends. If your guests love bold flavors, this Lamb with Garam Masala is the perfect recipe to make!

Note about ingredients: Garam Masala is an Indian spice blend that can be found in Asian grocery stores or in the international section of larger supermarkets. If unavailable, you can make a simple substitute by mixing ground cumin, coriander, cardamom, black pepper, cinnamon, and cloves. For best results, use fresh coriander (also known as cilantro in the US) leaves, though dried coriander can work as well.

Ingredients for Serves 4

800 g of Lamb Meat in Pieces
300 g of Sieved Tomatoes
300 ml of Vegetable Broth
125 g of White Yogurt Whole
60 g of Clarified Butter
30 ml of Seed Oil
20 g of Garam Masala
20 g of Curry Sweet
10 g of Ginger Chopped
10 g of Turmeric
10 g of Corn Starch
8 g of Cilantro Chopped
1 White Onions
2 spicchi of Garlic
1 foglia of Bay
q.b. of Chili Powder
q.b. of Table Salt

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Method

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To prepare the Lamb Curry, start by cutting the lamb into pieces about 5 centimeters (2 inches) in size. Then melt 50 grams of butter in a large casserole dish.
When the butter is completely melted, add the lamb meat to the pan, browning it on all sides. Once ready, remove it from the heat and set aside.
Take the casserole where you cooked the lamb, add the remaining butter and vegetable oil, and cook over high heat until the butter melts.
Finely chop the onion, add it to the pan and sauté over high heat until softened.
Finely mince the garlic, add it to the pan, sprinkle with ginger, mix carefully and continue cooking for a couple of minutes.
Now add the lamb back to the pan, along with garam masala, mild curry powder, turmeric, coriander, chili, and bay leaf. Mix well and cook for about 5 minutes.
Pour in the tomato puree, whole plain yogurt, and a ladle of hot vegetable broth. Mix well, cover with a lid and cook for about an hour and a half, stirring occasionally.
As cooking progresses, add more hot broth to prevent the sauce from becoming too dry, stirring to combine the ingredients and ensure even cooking.
A few minutes before the end of cooking, add the chopped fresh coriander (cilantro) and cornstarch previously dissolved in a small amount of cold water.
Stir to combine and finish cooking. Finally, serve the Lamb Curry piping hot! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you prefer a spicier Lamb Curry, you can increase the amount of chili. For those who don’t enjoy lamb meat, you can substitute it with beef or chicken for equally delicious results.

Tips

The spices used in this recipe can be found in ethnic food stores, well-stocked supermarkets, or organic food stores. Look for them in the international or Asian food section.

Storage

This Lamb Curry is best enjoyed immediately after cooking. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. Reheat thoroughly before serving.