Description
This Indian-inspired Lamb Curry features tender lamb shoulder slow-cooked in a fragrant blend of spices, tomatoes, and chicken stock to create a rich, comforting stew. Served over basmati rice with warm naan, Greek yogurt, and fresh cilantro, this recipe is perfect for a hearty and flavorful meal.
Ingredients
Lamb and Seasoning
- 3 pounds lamb shoulder, cut into 6-inch pieces
- 1 teaspoon freshly cracked black pepper
- 3 teaspoons kosher salt
Cooking
- 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
To Serve
- Cooked basmati rice
- Warmed naan bread
- Plain Greek yogurt
- Minced fresh cilantro
Instructions
- Season the lamb: Sprinkle the lamb shoulder pieces with freshly cracked black pepper and 2 teaspoons of kosher salt, ensuring even seasoning on all sides.
- Brown the lamb: Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, brown the lamb in batches, turning to get all sides golden, about 15 minutes total. Transfer browned lamb to a plate and set aside.
- Sauté onions and garlic: In the same pot, add the finely chopped yellow onion and cook, stirring often, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add spices: Stir in the garam masala, cumin, turmeric, ground cinnamon, and the remaining 1 teaspoon of kosher salt. Mix well to coat the onions and garlic evenly with the spices.
- Add tomatoes and stock: Pour in the crushed tomatoes and chicken stock, stirring to combine all ingredients thoroughly.
- Simmer the curry: Return the browned lamb to the pot. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and cook, stirring occasionally, until the lamb is very tender, about 1½ to 2 hours.
- Thicken the sauce: Remove the lid and continue cooking uncovered for about 20 minutes, allowing the sauce to thicken slightly. Skim off any excess fat from the surface if desired.
- Serve: Spoon the lamb curry over cooked basmati rice and serve with warm naan bread, a dollop of plain Greek yogurt, and a sprinkle of freshly minced cilantro on the side.
Notes
- For a richer flavor, use lamb broth instead of chicken stock if available.
- If preferred, substitute lamb shoulder with lamb shanks or stewing meat.
- Adjust the level of spices according to your heat tolerance and preference.
- Skimming excess fat after cooking helps reduce grease but keeps the dish flavorful.
- This curry tastes even better the next day as flavors continue to meld.
