Here's a flavorful recipe for Lamb Curry:
Ingredients:
For the Marinade:
- 500g (1 lb) lamb shoulder or leg, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1/2 tsp ground cayenne pepper (optional, for heat)
- Salt to taste
For the Curry:
- 2 tbsp vegetable oil or ghee
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tomatoes, chopped (or 1 can of diced tomatoes)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp garam masala
- 1 cup coconut milk or heavy cream
- 1 cup water or beef/chicken broth
- 1 cup frozen peas (optional)
- Fresh cilantro, chopped (for garnish)
Optional Garnishes:
- Fresh cilantro, chopped
- Sliced red onions
- Lemon wedges
Instructions:
1. Marinate the Lamb:
- In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, turmeric, paprika, cayenne pepper (if using), and salt.
- Add the lamb pieces and mix well to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Cook the Lamb:
- Heat the oil or ghee in a large pot or Dutch oven over medium-high heat.
- Add the chopped onions and cook until golden brown, about 6-8 minutes.
- Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
3. Add Spices:
- Stir in the ground cumin, ground coriander, turmeric, paprika, cinnamon, and garam masala. Cook for 1-2 minutes to toast the spices.
4. Add Tomatoes:
- Add the chopped tomatoes and cook until they break down and blend into the sauce, about 5 minutes.
5. Cook the Lamb:
- Add the marinated lamb to the pot, including all the marinade. Stir well to combine with the spices and tomatoes.
- Cook for about 5 minutes, stirring occasionally.
6. Simmer:
- Pour in the coconut milk and water or broth. Stir to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally.
7. Finish:
- If using, stir in the frozen peas during the last 10 minutes of cooking.
- Taste and adjust seasoning with salt if necessary.
8. Serve:
- Garnish with fresh chopped cilantro and additional garnishes if desired.
- Serve hot with basmati rice, naan bread, or roti.
Enjoy your flavorful and comforting Lamb Curry!
