Curried Lamb
Submitted by jcb
Tender lamb stew meat braised in a fragrant blend of coriander, cumin, cardamom, turmeric, and ginger, then finished with a swirl of yogurt and fresh lemon juice. Serve over rice for a deeply aromatic Indian curry.
YIELD
6 servingsPREP
10 minCOOK
65 minREADY
75 minThis is a proper lamb curry built from the ground up with whole spices, not a jar of paste.
Coriander, cumin, cardamom, turmeric, ginger, and a kick of red pepper get bloomed in the pan before the lamb goes in. The meat browns, then simmers in stock until fork-tender while the sauce reduces into something thick, rich, and deeply fragrant.
The finish is what sets it apart. A stir of cool yogurt and a squeeze of fresh lemon cut through the richness and brighten every bite. Over a bed of steamed rice, this is the kind of curry that makes you close your eyes while you eat.
Chef Tips
- Bloom the spices in the oil over low heat for a full minute before adding the lamb. This step releases their essential oils and transforms the flavor from dusty to vibrant.
- Brown the lamb in batches if needed. Crowding the pan leads to steaming instead of browning, and you want that seared crust.
- Simmer uncovered for the last 20 minutes. The sauce needs to reduce and concentrate. If you keep the lid on, it stays thin.
- Stir the yogurt in off the heat or on very low flame so it doesn’t curdle.
Ingredients
Directions
Soak onion in water until soft about 5 minutes.
Heat oil in large skillet over medium high heat.
Add onion and sauté until golden about 4 minutes.
Reduce heat to low add spices and stir 1 minute.
Add lamb to skillet.
Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes.
Add stock and salt.
Reduce heat to medium, cover and cook until meat is tender about 20 minutes.
Simmer uncovered until sauce thickens about 20 minutes.
Stir in yogurt and lemon juice.
Serve immediately over cooked rice.
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