Ingredients
Scale
- For the Lamb Curry:
- 2 pounds lamb shoulder, cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- Salt and pepper to taste
- For the Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- 1 teaspoon salt
- For the Ghee-Brushed Naan:
- 4 pieces naan bread
- 2 tablespoons ghee, melted
- For the Creamy Spinach:
- 10 oz fresh spinach
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Season the lamb cubes with salt and pepper.
- Heat oil in a large pot over medium heat. Brown the lamb on all sides, then remove and set aside.
- In the same pot, add onion, garlic, and ginger. Cook until softened.
- Stir in curry powder, cumin, and coriander. Cook for 1 minute.
- Add diced tomatoes and coconut milk. Return the lamb to the pot.
- Cover and simmer on low heat for 2 hours, or until lamb is tender.
- Meanwhile, cook basmati rice: Rinse rice, add to a pot with water and salt, bring to a boil, then simmer covered for 15 minutes.
- For naan: Brush naan with melted ghee and warm in a skillet or oven.
- For creamy spinach: In a pan, sauté garlic, add spinach and cook until wilted. Stir in cream and season with salt and pepper.
- Serve the lamb curry with basmati rice, ghee-brushed naan, and creamy spinach.
Notes
Ensure the lamb is braised slowly for the best texture. Adjust spice levels to taste. Pairs well with yogurt on the side.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g