SPICY LAMB CURRY RECIPE

Print Recipe

https://alcoeats.com/blogs/main-dishes/new-spicy-lamb-curry-recipe

Ingredients

• 3.5 tbsp ghee (butter can be substituted)
• 1 cinnamon stick
• 6 green cardamom pods (lightly bruised)
• 4 cloves
• 1 large onion (finely chopped)
• 3 cloves garlic (finely minced)
• 1 tbsp ginger (finely grated)
• 5 tbsp tomato puree
• 1 tsp salt
• 750g/1.5lb boneless lamb shoulder, cut into bite-sized cubes
• 1-½ cups/375ml lamb stock (broth)

Spices

• 2 tbsp paprika
• ¾ tsp Alcoeats Red Chili Powder (or to taste)
• 4 tsp ground coriander, or Alcoeats coriander powder
• 4 tsp ground cumin, or Alcoeats cumin powder
• 2 tsp Alcoeats turmeric powder
• ¼ tsp nutmeg
• 1 tsp Alcoeats Garam Masala
• ½ tsp fennel powder

Finishes

• ½ tsp extra Alcoeats garam masala
• ½ tsp extra fennel powder

Serving/garnish

• ½ cup/125g plain yogurt (though Greek yogurt is better)
• Chopped coriander leaves
• Finely shredded ginger
• Yogurt
• Basmati rice

Cooking Instructions

• Take a large heavy-based pot. Melt ghee over medium heat in this pot. Add cardamom, cloves, and cinnamon, and cook these for a minute. 
• Add the finely chopped onions and cook for about 7-8 minutes, stirring frequently, until the onion pieces turn golden and start to brown on their edges.
• Now, add the ginger and garlic, and cook these for yet another minute. 
• Slowly stir in the spices and cook for about 30-40 seconds. 
• Pour in the tomato puree and salt. Add the meat stock and mix. 
• Add the lamb cubes now. Keep stirring regularly and bring the curry to a simmer. 
• Seal the pot now and adjust the heat to low or medium-low, so it simmers gently. 
• Cook for around 1 hour and 45 minutes, stirring occasionally till the lamb meat becomes very tender – use forks to check, the meat should come apart quite easily. 
• Remove the lid and continue cooking for another 15 minutes (to reduce the curry sauce slightly) – the lamb cubes should be very tender by this stage. 
• Gently stir in the extra garam masala, extra fennel, and yogurt. Cook for a few more minutes.
• That’s all! Delicious, lip-smacking spicy lamb curry is ready! 
• Serve with basmati rice, topped with fresh coriander leaves and other garnishes if desired.