Lamb Curry

Name: Lamb Curry
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 10 peppercorns; 2 tablespoons peanut or olive oil; 1 large Spanish onion, chopped; 4 cloves garlic, chopped; 1 1/2 tablespoons minced ginger; 1 1/2 pounds lamb (from the leg or shoulder), cut into 1/2-inch cubes; 3/4 teaspoon turmeric; 1 1-inch piece cinnamon stick; 1 1/2 teaspoons sea salt; 1 cup plain whole milk yogurt; 1/2 cup milk; 1/2 cup coconut milk; 1/4 cup sliced scallions; 1/2 cup chopped cilantro; 1 lemon, juiced

By Amanda Hesser

Total Time: 1 hour 15 minutes
Rating: 4(70)
Notes: Read community notes

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.

Ratings

4 out of 5

70 user ratings

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Cooking Notes

Genny6 years ago

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!

greg5 years ago

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.

Birgitte4 years ago

I bit bland. Added a few tablespoons of tomato paste, a bit of honey, paprika and red chili flakes to deepen flavors.

William Dann4 years ago

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.

greg5 years ago

Genny6 years ago

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