Description
Indian Lamb Curry
This Indian Lamb Curry is a celebration of rich, aromatic flavors perfect for a cozy dinner. Slow-cooked to tender perfection, the lamb absorbs a medley of spices balanced by creamy coconut milk. Whether served with naan or rice, this dish promises a memorable culinary experience.
2 brown onions, chopped
4-6 garlic cloves, peeled
1-inch ginger, chopped
400 g (14 oz) chopped tomatoes
500 ml (2 cups) chicken stock
½ tsp ground cinnamon
½ tsp curry powder
1 tsp ground cumin
½ tsp turmeric
400 ml (14 oz) coconut milk
2 tbsp dark soy sauce
750 g (1 ⅔ lb) diced lamb
Handful spinach
Fresh coriander
Directions:
1. Blend onions, garlic, and ginger with 1 cup of water. Simmer for 15 mins.
2. Brown lamb in the mixture, add tomatoes, stock, and spices. Simmer for 45 mins.
3. Stir in coconut milk, soy sauce, and spinach. Garnish with coriander.
Prep Time: 20 mins
Kcal: 286
Step-by-Step Guide
1. Prepare the Aromatic Base: In a blender, combine the chopped brown onions, peeled garlic cloves, and chopped ginger. Add one cup of water and blend until a smooth paste forms. Transfer this paste to a large, heavy-bottomed pot or Dutch oven and simmer over medium heat for 15 minutes, stirring occasionally, until the raw smell disappears and the mixture thickens slightly.
2. Brown the Lamb: Increase the heat to medium-high. Add the diced lamb to the pot and sear it in the aromatic base for 5-7 minutes, stirring to coat the pieces. You want the lamb to develop a nice color on the outside.
3. Add Core Liquids and Spices: Pour in the chopped tomatoes and chicken stock. Add the ground cinnamon, curry powder, cumin, and turmeric. Stir thoroughly to combine, ensuring no spices are stuck to the bottom of the pot.
4. Slow Simmer: Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes. This slow cooking is crucial for tenderizing the lamb and allowing the flavors to meld.
5. Finish the Curry: After 45 minutes, stir in the coconut milk and dark soy sauce. Allow it to heat through for 5 minutes. Finally, add a handful of fresh spinach and stir until just wilted.
6. Garnish and Serve: Remove the pot from the heat. Garnish generously with fresh coriander leaves before serving.
Serving Suggestions
This rich curry is best served hot. For a classic pairing, spoon it over a bed of fluffy basmati rice or fragrant jasmine rice. Warm, buttery naan or flaky parathas are perfect for scooping up every last bit of sauce. To balance the meal, consider a simple side of cucumber raita or a crisp green salad.
How-to Summary
Create a smooth paste from onions, garlic, and ginger. Simmer it, then brown the lamb in it. Add tomatoes, stock, and spices (cinnamon, curry powder, cumin, turmeric) and simmer for 45 minutes. Finish by stirring in coconut milk, soy sauce, and spinach. Garnish with fresh coriander.
Frequently Asked Questions
Can I use a different meat? Yes, beef or goat are excellent substitutes with similar cooking times. For chicken, reduce the initial simmering time to 25-30 minutes to prevent overcooking.
How can I make this curry spicier? Add 1-2 chopped fresh green chilies to the initial onion-ginger paste, or include 1/2 to 1 teaspoon of red chili powder with the other dry spices.
Can I make it ahead of time? Absolutely. This curry often tastes even better the next day. Let it cool completely, store it in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop.
Is there a substitute for coconut milk? For a lighter version, you can use heavy cream or full-fat Greek yogurt. If using yogurt, temper it by stirring a little hot curry into it first to prevent curdling.
My sauce is too thin. How can I thicken it? Uncover the pot during the last 10-15 minutes of simmering to allow excess liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering curry.
Common Mistakes to Avoid
- Not Simmering the Aromatic Paste: Skipping the 15-minute simmer for the onion-ginger-garlic paste will leave a harsh, raw flavor in the final dish.
- Overcrowding the Pot When Browning: Browning the lamb in batches ensures you get a proper sear and caramelization, which builds foundational flavor.
- Rushing the Cooking Time: The 45-minute simmer is essential for breaking down the lamb’s connective tissue. Less time will result in tough meat.
- Adding Coconut Milk Too Early: Adding the coconut milk at the beginning can cause it to split during the long cooking. Stir it in at the end to maintain its creamy texture.
Conclusion
This Indian Lamb Curry is a masterclass in layered, comforting flavors achieved through patient cooking. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish at home. Its rich, aromatic sauce and tender lamb make it a perfect centerpiece for any special dinner or weekend feast. Enjoy the process and the delicious results.