Succulent Lamb Curry

Lamb curry sprinkled with delicate slices of coconut and infused with an enticing aroma of various spices is very warm and comforting. The rich, fragrant blend of spices such as cumin, coriander, turmeric, and garam masala melds beautifully with the tender, succulent pieces of lamb, creating a dish that is both hearty and satisfying. The use of Australian, boneless leg of lamb is particularly noteworthy, as this cut is known for its tenderness and flavor, making it an excellent choice for special occasions or even as part of your meal prep strategy for the week ahead. When slow-cooked, the lamb absorbs all the vibrant flavors of the spices, along with fennel and cinnamon, resulting in a dish that is not just delicious but also deeply aromatic. This dish can be served with a side of fluffy rice or warm roti, allowing you to soak up every last drop of the flavorful sauce. Don't hesitate to try this recipe and share it with friends and family! It’s perfect for gatherings or a cozy family dinner, and it’s sure to impress anyone who takes a seat at your table. Whether you’re an experienced cook or a novice in the kitchen, this lamb curry is a straightforward yet rewarding dish to serve!

Ingredients:

 Olive oil or avocado oil to coat the bottom of pot

4 lb. leg of boneless lamb, cubed

2 medium sized onions, sliced or diced

1 green chili, sliced or diced

2-inch piece of ginger, chopped

2 sprigs of curry leaves

5-6 cloves of garlic, chopped

½ cup of coconut slices, frozen from Indian grocery store

2-3 tomatoes, chopped

1 tsp mustard seeds

1 tsp fennel seeds

1 cinnamon stick

¼ tsp turmeric powder

2 tsp coriander powder

2 tsp garam masala

1 tsp paprika

1 tsp cumin powder

Pinch of ajwain seeds (optional)

1 tsp cayenne pepper (optional)

1 Tbsp mild curry paste (optional: I use Patak’s)

1 cup of water or low sodium beef broth

Salt to taste

Pepper to taste

Recipe:

1.    Add oil to a heavy bottom pot and once the oil has heated through, add the mustard seeds. The heat should be at medium-high. Place the lid on the pot so the mustard seeds can pop, and it will not splatter.

2.    Once the mustard seeds stop popping, add fennel seeds and the cinnamon stick and heat through. Lower the heat to medium.

3.    Add onions, green chili, ginger, garlic, and curry leaves. Sautee the onion mixture until the aromatics have cooked through and become translucent. Add frozen coconut slices and soften them slightly.

4.    Add chopped tomatoes and mixture until the tomatoes have broken down and release its juices.  Add curry paste to enhance the base flavor for the curry.

5.    Add turmeric powder, coriander powder, garam masala, paprika, cumin powder, ajwain seeds and cayenne pepper if using.

6.    Incorporate the spices into the hot oil and onion mixture until the spices bloom and permeate the curry. Do this at medium/low heat so the spice powders do not burn and cook evenly. The raw spicy smell will dissolve.

7.    Now for the star of the show (drum roll): Add the lamb pieces to the curry base. Mix thoroughly to coat all the pieces with the spice mixture. Add salt and pepper to taste. Mix to combine. Add beef broth and stir.

8.    Cook for 40-45 minutes on medium high; turn heat down to medium if needed.

9.    Check the lamb curry periodically during the cook time and adjust liquid content as needed. Add more liquid if too much has evaporated or set the lid slightly ajar to evaporate excess liquid.

10. Serve warm or let it cool down and store in the refrigerator for about a week…it really won’t last that long because everyone will devour it!

Cook Your Juicy Lamb Curry Like This.pdf

Download PDF • 43KB