Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow-Braised Lamb in Silky Golden Curry Gravy with Steamed Basmati Rice

A rich and aromatic slow-braised lamb dish in a silky golden curry gravy, served over steamed basmati rice. The lamb is tender and infused with a blend of warm spices.

  • Total Time: 2 hours 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs (900 g) lamb shoulder, cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 cup coconut milk
  • 1 cup lamb or beef stock
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika

Instructions

  1. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Season the lamb chunks with salt and pepper. Working in batches, sear the lamb on all sides until deeply browned. Remove and set aside.
  3. Reduce heat to medium. Add the onion, garlic, and ginger; cook, stirring occasionally, until softened and fragrant, about 5 minutes.
  4. Stir in the tomato paste and cook for 1 minute.
  5. Add the curry powder, cumin, coriander, turmeric, and paprika. Stir constantly for 30 seconds until spices are toasted.
  6. Pour in the coconut milk and stock, scraping up any browned bits from the bottom of the pot.
  7. Return the lamb to the pot. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven.
  8. Braise for 2 to 2.5 hours, until the lamb is fork-tender.
  9. Taste and adjust seasoning with salt and pepper. Serve hot over steamed basmati rice.

Notes

For a thicker gravy, remove the lid for the last 30 minutes of braising. Garnish with fresh cilantro if desired.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Method: Main Course
  • Cuisine: Indian

Nutrition

  • Calories: 650
  • Sugar: 4 g
  • Fat: 45 g
  • Carbohydrates: 12 g
  • Protein: 48 g