Lamb Curry
Tender and flavorful, lamb is prized for its delicate texture and rich taste. It’s versatile, lending itself to a variety of dishes from traditional roasts to exotic curries, and is enjoyed worldwide for its mild yet robust flavor.
Ingredients:
1 1/2 boneless leg of lamb, fat trimmed, cut into 1” cubes
2 tbsp. ground coriander
2 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. kosher salt
1/2 tsp. cayenne
1/2 tsp. ground turmeric
2 tbsp. fresh ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tbsp. canola or vegetable oil
1 medium red onion, finely chopped
1 c. canned tomato sauce
1 c. water
2 tbsp. fresh cilantro, leaves and stems, finely chopped, for garnish
Cooking Instructions:
- In a bowl, combine the cubed lamb with ground coriander, ground cumin, smoked paprika, kosher salt, cayenne, and ground turmeric. Mix well, ensuring the lamb is evenly coated with the spices. Set aside to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
- Heat the canola or vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the finely chopped ginger and garlic, sautéing for 1-2 minutes until fragrant.
- Add the finely chopped red onion to the skillet and cook until softened and translucent, about 5 minutes.
- Once the onions are cooked, add the marinated lamb cubes to the skillet. Brown the lamb on all sides, stirring occasionally, for about 5-7 minutes.
- Pour in the canned tomato sauce and water, stirring well to combine. Bring the mixture to a simmer.
- Reduce the heat to low, cover the skillet or Dutch oven, and let the curry simmer gently for 1 to 1 1/2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and add more water if needed to prevent the curry from drying out.
- Once the lamb is tender, taste the curry and adjust the seasoning if necessary, adding more salt or spices to suit your preference.
- Serve the lamb curry hot, garnished with freshly chopped cilantro leaves and stems. Enjoy with steamed rice, naan bread, or your favorite side dishes.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
- Enjoy this aromatic and flavorful lamb curry as a comforting and satisfying meal!