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• 2 lb lamb shoulder or leg, cut into 1½–2 inch chunks • 2 tbsp oil or ghee • 2 large onions, finely chopped • 4 cloves garlic, minced • 1 tbsp fresh ginger, grated • 2 tbsp curry powder or spice mix below • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp turmeric • 1 tsp paprika or Kashmiri chili powder (more if you want heat) • 2 tbsp tomato paste (or 1 cup crushed tomatoes) • 1 cup plain yogurt (or coconut milk for dairy-free) • 1–1½ cups beef or chicken broth • Salt to taste • • Fresh cilantro for garnish - Optional • Creamy restaurant-style: Add ¼ cup heavy cream at the end • Vindaloo-style: Add 2 tbsp vinegar + extra chili + garlic • Coconut curry: Replace yogurt with full-fat coconut milk
1. Brown the lamb 2. Heat oil in a heavy pot or Dutch oven. Season lamb with salt and brown in batches. Remove and set aside. 3. In same pot, add onions and cook 10–12 minutes until deep golden. Add garlic and ginger; cook 1 minute. 4. Add all spices (and whole spices if using). Stir 30 seconds until fragrant. 5. Stir in tomato paste/crushed tomatoes and cook until thick and darker. 6. Lower heat and stir in yogurt slowly (to prevent curdling). 7. Return lamb to pot. Add broth until just covered. 8. Simmer covered on low for 1½–2 hours, stirring occasionally, until lamb is very tender and sauce thickens. 9. Adjust salt, add chili if needed, garnish with cilantro.
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