Print

Slow-Cooked Lamb Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and aromatic slow-cooked lamb curry with a creamy coconut sauce, perfect for family gatherings.

Ingredients

Scale
  • 2 lbs lamb, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 can (14 oz) diced tomatoes
  • 1 cup coconut milk
  • Salt, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until softened.
  2. Stir in the garlic and ginger, cooking until fragrant.
  3. Add the lamb pieces, browning them on all sides.
  4. Mix in the cumin, coriander, turmeric, and garam masala, cooking for a minute until the spices are aromatic.
  5. Pour in the diced tomatoes and coconut milk, stirring to combine.
  6. Season with salt and bring to a simmer.
  7. Reduce heat, cover, and let cook for 1.5 to 2 hours, or until the lamb is tender.
  8. Serve hot, garnished with fresh cilantro.

Notes

Serve with basmati rice or naan and a cucumber raita for a delightful meal. Leftovers will keep in the fridge for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/lamb-curry/

Scroll to Top