Indian Lamb Curry


  • 2 and 1/2 lbs of cubed lamb, excess fat removed
  • 2 tbs ghee or oil
  • 2 onions, minced
  • 3 cloves garlic, crushed
  • 4 small green chilies, chopped
  • 2 inch piece ginger, grated
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp chili powder
  • kosher salt and black pepper to taste
  • 1 (15 oz) can crushed tomatoes
  • 2 tbs coconut cream
  • Heat the oil or ghee in a large frying pan (with a lid), add the onion and cook, stirring frequently over medium heat for 10 minutes or until golden brown.
  • Add the garlic, chili and ginger and stir for 2 minutes, taking care not to burn.
  • Combine the spices and chili powder in a small bowl, then add 2 tbs of water and stir into a smooth paste, then add the the frying pan.
  • Stir constantly for 2 minutes, taking care not to burn.
  • Add the meat a handful at a time, stirring well to coat with the spices, making sure all the meat is well coated and browned.
  • Stir in the tomato then season with salt and pepper.
  • Bring to a boil, cover and reduce heat to a simmer.
  • Simmer for 45-60 minutes until the lamb is tender.
  • Stir in the coconut cream 30 minutes before the end of the cooking time.
  • Serve with basmati rice.

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