Description
This hearty Lamb Curry recipe features tender lamb shoulder slow-cooked in a richly spiced tomato and chicken stock sauce, infused with warm spices like garam masala, cumin, turmeric, and cinnamon. Perfectly paired with basmati rice, naan bread, and a cooling dollop of Greek yogurt, this curry is a comforting and flavorful meal that serves six.
Ingredients
Scale
Main Ingredients
- 3 pounds lamb shoulder, cut into 6-inch pieces
- 1 teaspoon freshly cracked black pepper
- 3 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 2 teaspoons turmeric
- ¾ teaspoon ground cinnamon
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken stock
For Serving (Optional)
- Cooked basmati rice
- Warmed Naan bread
- Plain Greek yogurt
- Minced fresh cilantro
Instructions
- Season the Lamb: Pat the lamb shoulder pieces dry and season them evenly with freshly cracked black pepper and 2 teaspoons of kosher salt to enhance the meat’s flavor before cooking.
- Brown the Lamb: Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat. Once the oil is hot and shimmering, brown the lamb pieces in batches, turning to sear all sides evenly. This process should take about 15 minutes total. Transfer browned lamb to a plate and set aside.
- Sauté Aromatics: In the same pot, add the finely chopped yellow onion and cook while stirring frequently until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Add Spices and Liquids: Stir in the garam masala, cumin, turmeric, ground cinnamon, and the remaining 1 teaspoon kosher salt. Mix well until the spices are evenly combined with the onions and garlic. Pour in the crushed tomatoes and chicken stock, stirring to incorporate all ingredients thoroughly.
- Simmer the Curry: Return the browned lamb to the pot and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook, stirring occasionally, until the lamb is very tender, approximately 1½ to 2 hours.
- Thicken the Sauce: Remove the lid and continue simmering the curry uncovered for about 20 minutes to allow the sauce to reduce and thicken slightly. Optionally, skim off any excess fat that rises to the surface for a leaner dish.
- Serve: Ladle the lamb curry over cooked basmati rice, and accompany with warmed naan bread, a dollop of plain Greek yogurt, and a sprinkle of minced fresh cilantro for added freshness and flavor.
Notes
- For a richer flavor, consider marinating the lamb shoulder in the spices and some yogurt for a few hours before cooking.
- You can substitute chicken stock with vegetable stock for a different depth of flavor or to make it suitable for certain dietary preferences.
- If you prefer less heat, adjust the amount of garam masala according to your taste as it can vary in spice level.
- Skimming off the fat at the end makes the curry less greasy but may also reduce some buttery richness.
- This curry can be made a day ahead; the flavors deepen nicely after resting overnight in the refrigerator.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480
- Sugar: 8g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 130mg
