Lamb Curry
A flavorful and aromatic Punjabi-inspired lamb curry made with tender lamb and a rich, spicy sauce.
Ingredients
- ●1.5 pounds Lamb shouldercut into 1.5-inch cubes
- ●2 tablespoons Roasted Punjabi curry powderstore-bought or homemade
- ●2 tablespoons Zesty lemon juicefreshly squeezed
- ●1-inch piece Gingergrated
- ●3 cloves Garlicminced
- ●1 medium Onionchopped
- ●1 can Tomato14.5 oz, diced
- ●1 can Coconut milk14 oz, full-fat
- ●1 teaspoon Saltpreferably sea salt
- ●1/2 teaspoon Black pepperfreshly ground
Instructions
- 1
Heat a large Dutch oven or heavy pot over medium-high heat.
- 2
Add 2 tablespoons of oil and sear the lamb cubes until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Reduce heat to medium and add the onion, ginger, and garlic to the pot. Cook until the onion is translucent, about 5 minutes.
- 5
Stir in the curry powder and cook for 1 minute.
- 6
Add the tomato and cook for 5 minutes, stirring occasionally.
- 7
Return the lamb to the pot and add the coconut milk, salt, and black pepper. Stir to combine.
- 8
Bring the mixture to a simmer, then cover the pot and transfer it to the oven.
- 9
Bake for 2 1/2 hours, or until the lamb is tender and the sauce has thickened.
- 10
Stir in the lemon juice and cook for an additional 10 minutes.
- 11
Serve the lamb curry hot, garnished with fresh cilantro or scallions if desired.