Description
Tender lamb, potatoes, and warming spices simmer to perfection in this hearty curry. Serve with warm flatbread for a cozy meal.
Ingredients
Units
Scale
- 4 tbsp oil
- 1 tsp turmeric
- 1 tsp red cayenne pepper
- 3 medium red onions (1 lbs (454 g))
- 1 tsp sugar
- 2 to 3 cloves garlic
- 1 1/2 tbsp ginger
- 2 1/2 lbs (1134 g) cubed leg of lamb
- A few pieces lamb on the bone
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp yogurt
- 2 to 3 pods of green cardamom
- 2 to 3 bay leaves
- 8 to 10 cloves
- 1 large (3-inch stick) cinnamon
- 10 to 15 fingerling potatoes
- 2 medium carrots
- 1 tbsp (14 g) clarified butter
- 1 small red onion
- Sliced Red Onions
- Chopped cilantro
Instructions
- Heat the oil in a large pot with a tight-fitting lid. Add turmeric and red cayenne pepper.
- Add onions and sugar; sauté for 5 minutes, until softened.
- Add garlic and ginger; mix well and cook for 1 minute.
- Add lamb and stir well.
- Add black pepper, cardamom, bay leaves, and cinnamon; mix well.
- Cover and cook on low heat for 1 hour, stirring occasionally.
- Add potatoes and carrots; mix well and cook for 30 minutes.
- Remove the cover; skim off any excess fat.
- Increase the heat slightly to evaporate the sauce.
- In a separate pan, heat clarified butter (ghee).
- Cook sliced onions for 15 minutes, until golden brown.
- Stir in the cooked onions.
- Turn off the heat.
- Garnish with sliced onions and cilantro. Serve with bread.
Notes
- For deeper flavor, brown the lamb cubes before adding them to the pot.
- If you don’t have clarified butter, use regular butter or olive oil instead.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100