top of page

Lamb Curry

Lamb Curry Recipe

(Makes 2 to 3 servings)


1 pound Lamb shoulder, trimmed and cut into 1-inch cubes

4 tablespoons canola or vegetable oil

1 medium red onion, diced small

2 red dried chilies, whole

1 bay leaf

1/2 teaspoon turmeric

TT salt

1/2 cup tomatoes, chopped

1/2 cup water

1 tablespoon cilantro

For curry paste:

1 cinnamon stick

3 cardamon pods, remove seeds from husk and discard husk.

1 1/2 teaspoon cumin, ground

1 teaspoon coriander, ground

1 teaspoon garlic, chopped

1 teaspoon ginger, chopped

1/4 teaspoon nutmeg


Step 1: Curry paste: Put cinnamon stick in mortar and pestle, or use a very clean coffee grinder, pound until finely ground. Add ground cumin, coriander and nutmeg, grind it all together. Then add garlic, ginger, 1 teaspoon of water and a pinch of salt; grind it until it becomes a paste.

Step 2: Making curry: Heat a wok or large saucepan over high heat until hot, reduce heat to medium then add oil. Add red chilies, fry for 2 seconds, add bay leaf and immediately add lamb meat; sear until lightly brown all sides. Remove from heat and transfer meat into a bowl. Leave remaining oil and fat in the saucepan.

Step 3: Over medium heat, fry onions in remaining oil until golden brown. Add spice paste, fry until you get a nice spice aroma, approx. 1 minute, then add lamb meat, turmeric and salt to taste, mix it well. Toss in the tomato and fry for 2 minutes, then add 1/2 cup water and bring mixture to a boil. Cover pot, reduce heat to low, and cook until meat is tender, approximately 20 min. Garnish with cilantro and serve hot with basmati rice.

8 views0 comments
bottom of page