Lamb Curry
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon coriander seeds
- 1tablespoon cumin seeds
- 10peppercorns
- 2tablespoons peanut or olive oil
- 1large Spanish onion, chopped
- 4cloves garlic, chopped
- 1½tablespoons minced ginger
- 1½pounds lamb (from the leg or shoulder), cut into ½-inch cubes
- ¾teaspoon turmeric
- 11-inch piece cinnamon stick
- 1½teaspoons sea salt
- 1cup plain whole milk yogurt
- ½cup milk
- ½cup coconut milk
- ¼cup sliced scallions
- ½cup chopped cilantro
- 1lemon, juiced
Nutritional analysis per serving (4 servings)
1319 calories; 134 grams fat; 68 grams saturated fat; 0 grams trans fat; 54 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 16 grams protein; 816 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes. Repeat with cumin, cooking about 1 minute. Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
- Step 2
Place oil in a large pan over medium high heat. Add onion and sauté until soft on edges, about 5 minutes, stirring often. Add garlic and ginger, and cook another minute or two. Stir in meat and cook, turning, for 8 to 10 minutes. Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt. Stir. Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes. Fold in scallions, cilantro and a little lemon juice. Serve over Basmati rice.
Private Notes
Comments
Made November 21, 2015 and ate the next day after defatting the pan. I used larger pieces of lamb leg meat (2 inches) and therefore had to braise the meat for 1 and 1/2 hours to ensure tenderness. As a result the yogurt and milks curdled a bit but the flavor was great. Served with plain white rice and David Tanis' cauliflower, peas with mustard to which I added one sliced small baby bok Choy. I put the cilantro and lemon in the rice in stead of the curry. Excellent!
made 12/18/2018. I usually like my curries on the high heat spice level. But I try to make a recipe the first way according to the directions and I'm glad I did. So flavorful. Did not have any lamb shoulder in the house, but did have lamb neck. Did that sous-vide at 185 for 18 hours, and pulled the meat off. Then returned to the sauce and let it finish at a simmer for 15 minutes. Just fantastic.
I bit bland. Added a few tablespoons of tomato paste, a bit of honey, paprika and red chili flakes to deepen flavors.
I was disappointed. The flavor lacked a real curry taste. The consistency was not creamy enough for my liking. Also, I believe far too much lemon is called for.
made 12/18/2018. I usually like my curries on the high heat spice level. But I try to make a recipe the first way according to the directions and I'm glad I did. So flavorful. Did not have any lamb shoulder in the house, but did have lamb neck. Did that sous-vide at 185 for 18 hours, and pulled the meat off. Then returned to the sauce and let it finish at a simmer for 15 minutes. Just fantastic.