Indian Lamb Curry
An easy-to-prepare Indian lamb curry provides a wholesome and delicious meal requiring only 15 minutes of active prep time.
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Instructions
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Heat 4 tablespoons vegetable oil in a heavy-bottomed pan over medium heat. Sauté 2 thinly sliced large onions for 8 minutes until pale golden brown. Remove onions with a slotted spoon, drain, and reserve the oil.
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Process the sautéed onions in a food processor into a smooth paste, adding a teaspoon of water if needed, then set aside.
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Blend 2 diced large tomatoes, 2 tablespoons garlic paste, and 1 tablespoon ginger paste into a smooth mixture; set aside.
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Reheat the reserved oil over medium heat and sauté the onion paste for 2 to 3 minutes.
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Add the tomato mixture, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon red chili powder, and 2 teaspoons garam masala; mix well.
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Sauté the mixture until the oil begins to separate, which takes up to 10 minutes.
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Add 2 pounds of 1 1/2-inch boneless lamb shoulder chunks, stir to coat, and sauté for 8 minutes until browned.
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Add 1/2 cup hot water, stir, bring to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes until the lamb is tender, stirring often and adding more water if necessary. Season with salt to taste. Garnish with chopped cilantro and serve with naan or steamed rice.