Easy Lamb Curry Recipe

Name: Easy Lamb Curry Recipe
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion (diced); 4 cloves garlic (minced); 2 inch chunk of ginger (minced); 1 1/2 teaspoons garam masala; 1 1/2 teaspoons ground cumin; 1 tablespoon curry powder; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 21 ounces lamb (leg or shoulder or stew meat, diced into bite-sized chunks); 1 tablespoon tomato paste; 15 ounces can chopped tomatoes; 3 cups vegetable broth (or broth of your choice); 2 bay leaves; 1 teaspoon sugar; salt and black pepper, (to taste); 1/2 cup Greek yogurt; lime wedges (to garnish); freshly chopped cilantro (to garnish)

This Easy Lamb Curry Recipe is a flavorful dish mixing lamb in a rich, spiced sauce and a combination of onion, garlic, ginger, and various spices like turmeric, cumin, coriander, and garam masala.

Prep10 min
Cook1 hr 45 min
Total1 hr 55 min
Makes4 servings
Calories564

Ingredients

4 servings

2 tablespoons olive oil
1 large onion (diced)
4 cloves garlic (minced)
2 inch chunk of ginger (minced)
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
21 ounces lamb (leg or shoulder or stew meat, diced into bite-sized chunks)
1 tablespoon tomato paste
15 ounces can chopped tomatoes
3 cups vegetable broth (or broth of your choice)
2 bay leaves
1 teaspoon sugar
salt and black pepper, (to taste)
1/2 cup Greek yogurt
lime wedges (to garnish)
freshly chopped cilantro (to garnish)

Method

1
Heat the oil in a large high-sided skillet or casserole dish, over medium heat. Add the onion and saute until softened, around 6-8 minutes. Add the garlic and ginger and continue to cook for a further minute, stirring constantly.
2
Add the garam masala, cumin, curry powder, turmeric, ground coriander and cayenne pepper. Stir well, cooking for another 2 minutes.
3
Add the lamb and stir to coat in the spices. Add the tomato paste, canned tomatoes, broth, bay leaves and sugar. Stir well, bring to a boil, then reduce to a low simmer.
4
Leave to simmer, uncovered for 1 hour 30 minutes.
5
Remove from the heat, season with salt and pepper to taste, and stir through the Greek yogurt.
6
Garnish with freshly chopped cilantro and serve the curry with a wedge of lime.