Description
This Indian-inspired Lamb Curry is a hearty and aromatic dish featuring tender lamb shoulder simmered in a rich blend of spices, crushed tomatoes, and chicken stock. Perfectly balanced with garam masala, cumin, turmeric, and cinnamon, this curry is slow-cooked to achieve deep flavors and melt-in-your-mouth texture. Serve with basmati rice, warm naan bread, a dollop of Greek yogurt, and fresh cilantro for a complete and satisfying meal.
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
Spices
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 2 teaspoons turmeric
- ¾ teaspoon ground cinnamon
Liquids & Other
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken stock
To Serve
- Cooked basmati rice
- Warmed naan bread
- Plain Greek yogurt
- Minced fresh cilantro
Instructions
- Season the lamb: Season the lamb shoulder pieces with freshly cracked black pepper and 2 teaspoons of kosher salt, ensuring the meat is well coated for enhanced flavor.
- Brown the lamb: Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat. Once the oil shimmers, brown the lamb pieces in batches on all sides, which takes about 15 minutes total. This step locks in flavor and creates a rich foundation for the curry. Transfer the browned lamb to a plate and set aside.
- Add the spices and aromatics: In the same pot, add the finely chopped yellow onion and cook, stirring frequently, until the onion softens, approximately 5 minutes. Add the minced garlic and sauté for about 1 minute until fragrant. Then stir in garam masala, cumin, turmeric, ground cinnamon, and the remaining 1 teaspoon of kosher salt until the spices are evenly incorporated.
- Add tomatoes and stock: Pour in the crushed tomatoes and chicken stock, stirring to combine everything thoroughly. This mixture will serve as the flavorful sauce for the lamb.
- Simmer the curry: Return the browned lamb pieces to the pot. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cover the Dutch oven. Cook the curry gently, stirring occasionally, until the lamb is very tender, about 1½ to 2 hours.
- Thicken the sauce: After the lamb is tender, remove the lid and continue cooking uncovered for an additional 20 minutes, allowing the sauce to thicken slightly. Skim any excess fat from the surface if desired to make the curry leaner.
- Serve: Serve the lamb curry hot over cooked basmati rice. Accompany with warmed naan bread, a dollop of plain Greek yogurt, and a sprinkle of minced fresh cilantro for added freshness and creaminess.
Notes
- For a richer flavor, you can marinate the lamb with the spices and salt for a few hours or overnight before cooking.
- If chicken stock is unavailable, beef broth or vegetable stock can be substituted.
- Adjust spice levels to your preference by increasing or decreasing the amount of garam masala or adding chili powder for heat.
- Skimming the fat after cooking helps reduce greasiness and creates a cleaner taste.
- This dish pairs well with sides such as roasted vegetables or a cucumber raita for added contrast.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
