Description
This hearty lamb curry is simmered in creamy coconut milk and fragrant spices, with tender chunks of lamb, potatoes, and carrots soaking up every bit of flavor. It’s cozy, comforting, and perfect with rice or warm naan.
Ingredients
4 tablespoons vegetable oil
2 lbs boneless leg of lamb or lamb shoulder, cut into 1-inch cubes
2 large onions, finely chopped
2 teaspoons garlic, minced
4 teaspoons garam masala powder
2 teaspoons yellow curry powder
2 teaspoons cumin seeds
2 teaspoons salt
2 (400 ml) cans coconut milk
2 tablespoons tomato paste
4 medium potatoes, peeled and cut into 1-inch pieces
4 medium carrots, peeled and cut into 1-inch pieces
2 teaspoons fresh cilantro, finely chopped (for garnish)
Instructions
Heat oil in a large pot over medium heat. Add lamb and brown on all sides. Remove and set aside.
In the same pot, sauté onions until golden. Add garlic, garam masala, curry powder, cumin seeds, and salt. Stir for 1–2 minutes until fragrant.
Add tomato paste and cook for 1 more minute.
Pour in coconut milk and bring to a simmer. Return lamb to the pot.
Add potatoes and carrots. Cover and simmer for 45–60 minutes, or until lamb is tender and vegetables are soft. Stir occasionally.
Adjust seasoning if needed.
Garnish with fresh cilantro and serve hot with basmati rice or naan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 540 / serving
- Fat: 32g / serving
- Carbohydrates: 35g / serving
- Fiber: 35g / serving
- Protein: 30g / serving