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Hearty Slow-Cooked Lamb Curry with Indian Spices Recipe

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4.1 from 1 review

This rich and flavorful Indian lamb curry slow-cooked to tender perfection combines aromatic spices and a savory tomato base for a comforting, hearty meal perfect for family dinners or special occasions.

  • Total Time: 2 hours 40 minutes
  • Yield: Serves 6

Ingredients

Main Ingredients

  • 3 pounds lamb shoulder, cut into 6-inch pieces
  • 1 teaspoon freshly cracked black pepper
  • 3 teaspoons kosher salt
  • 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

For Serving (Optional)

  • Cooked basmati rice
  • Warmed naan bread
  • Plain Greek yogurt
  • Minced fresh cilantro

Instructions

  1. Season the lamb: Season the lamb shoulder pieces with freshly cracked black pepper and 2 teaspoons of kosher salt, ensuring the meat is evenly coated for balanced flavor.
  2. Brown the lamb: Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat. Once hot, brown the lamb pieces in batches on all sides for about 15 minutes total to develop a rich crust. Transfer browned lamb to a plate.
  3. Sauté aromatics and spices: In the same pot, add the finely chopped onion and cook while stirring often until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant. Stir in garam masala, cumin, turmeric, ground cinnamon, and the remaining 1 teaspoon of kosher salt until spices are well incorporated.
  4. Add liquids: Pour in the crushed tomatoes and chicken stock, stirring to combine all ingredients and create the curry base.
  5. Simmer the curry: Return the browned lamb to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook, stirring occasionally, until the lamb is very tender, about 1½ to 2 hours.
  6. Thicken the sauce: Remove the lid and continue simmering the curry uncovered for about 20 minutes until the sauce thickens slightly. Skim off any excess fat from the top if desired.
  7. Serve: Serve the lamb curry over cooked basmati rice and accompany with warmed naan bread, plain Greek yogurt, and minced fresh cilantro if using. Enjoy the hearty and aromatic meal fresh and warm.

Notes

  • For an even richer flavor, marinate the lamb with the spices and salt overnight.
  • Use a heavy-bottomed Dutch oven or a large heavy pot to ensure even cooking and browning.
  • Adjust the spice levels by adding chili powder or fresh chilies if preferred.
  • The curry tastes even better the next day as the flavors continue to meld.
  • Skimming fat is optional but recommended for a lighter dish.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Indian

Find it online: https://recipeteach.com/hearty-slow-cooked-lamb-curry-with-indian-spices-recipe/