Lamb Curry

Name: Lamb Curry
Prep time: 15 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb. boneless leg of lamb, fat trimmed, cut into 1” cubes; 2 tbsp. ground coriander; 2 tsp. ground cumin; 1 tsp. smoked paprika; 1 tsp. kosher salt; 1/2 tsp. cayenne; 1/2 tsp. ground turmeric; 2 tbsp. fresh ginger, peeled and finely chopped; 4 garlic cloves, finely chopped; 2 tbsp. canola or vegetable oil; 1 medium red onion, finely chopped; 1 c. canned tomato sauce; 1 c. water; 2 tbsp. fresh cilantro, leaves and stems, finely chopped, for garnish; Cooked basmati rice, for serving; Naan, for serving

By Raghavan IyerUpdated: Feb 15, 2022

2 Ratings

PHOTO: JOEL GOLDBERG; FOOD STYLING: MAKINZE GORE

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 45 mins

Cal/Serv:

629

Jump to recipe

When students ask me to teach them a “basic lamb curry”, I revert to this recipe that I cooked in the restaurant kitchen during my early career. The flavors are typical of versions found in many North Indian restaurants. These flavors seem to dominate the American and European Indian restaurant scene.

Of course, you can decrease the quantity of cayenne if you wish. This curry is typically served with baskets of hot buttered naan and white basmati rice. Indian restaurant goers almost always request slices of raw onion, fresh green chilies, and wedges of lime to go with a bowl.

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Ingredients

1 1/2 lb.
boneless leg of lamb, fat trimmed, cut into 1” cubes
2 Tbsp.
ground coriander
2 tsp.
ground cumin
1 tsp.
smoked paprika
1 tsp.
kosher salt
1/2 tsp.
cayenne
1/2 tsp.
ground turmeric
2 Tbsp.
fresh ginger, peeled and finely chopped
4
garlic cloves, finely chopped
2 Tbsp.
canola or vegetable oil
1
medium red onion, finely chopped
1 cup
canned tomato sauce
1 cup
water
2 Tbsp.
fresh cilantro, leaves and stems, finely chopped, for garnish
Cooked basmati rice, for serving
Naan, for serving

Directions

1. Step 1In a large bowl, coat lamb with coriander, cumin, paprika, salt, cayenne, turmeric, ginger, and garlic. Refrigerate, covered, for 30 minutes or up to 8 hours.
2. Step 2In a large pan or Dutch oven, heat oil over medium-high heat until it shimmers. Cook onion until it begins to soften, about 2 minutes. Add lamb and brown it on all sides, about 5 minutes.
3. Step 3Stir in tomato sauce and water and scrape the pan to deglaze (loosen) the stuck-on bits. Bring to a boil and lower heat to medium-low. Simmer, covered, until meat is fork-tender, about 45 minutes.
4. Step 4Top with cilantro and serve alongside basmati rice and naan if you have it.