Name: Lamb Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 lb. boneless leg of lamb, fat trimmed, cut into 1” cubes -; 2 tbsp. ground coriander -; 2 tsp. ground cumin -; 1 tsp. smoked paprika -; 1 tsp. kosher salt -; 1/2 tsp. cayenne -; 1/2 tsp. ground turmeric -; 2 tbsp. fresh ginger, peeled and finely chopped -; 4 garlic cloves, finely chopped -; 2 tbsp. canola or vegetable oil -; 1 medium red onion, finely chopped -; 1 c. canned tomato sauce -; 1 c. water -; 2 tbsp. fresh cilantro, leaves and stems, finely chopped, for garnish -; Cooked basmati rice, for serving -; Naan, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lamb Curry

1. 1 1/2 lb. boneless leg of lamb, fat trimmed, cut into 1” cubes -

2. 2 tbsp. ground coriander -

3. 2 tsp. ground cumin -

4. 1 tsp. smoked paprika -

5. 1 tsp. kosher salt -

6. 1/2 tsp. cayenne -

7. 1/2 tsp. ground turmeric -

8. 2 tbsp. fresh ginger, peeled and finely chopped -

9. 4 garlic cloves, finely chopped -

10. 2 tbsp. canola or vegetable oil -

11. 1 medium red onion, finely chopped -

12. 1 c. canned tomato sauce -

13. 1 c. water -

14. 2 tbsp. fresh cilantro, leaves and stems, finely chopped, for garnish -

15. Cooked basmati rice, for serving -

16. Naan, for serving -

How to cook deliciously - Lamb Curry

1. Stage

In a large bowl, coat lamb with coriander, cumin, paprika, salt, cayenne, turmeric, ginger, and garlic. Refrigerate, covered, for 30 minutes or up to 8 hours.

2. Stage

In a large pan or Dutch oven, heat oil over medium-high heat until it shimmers. Cook onion until it begins to soften, about 2 minutes. Add lamb and brown it on all sides, about 5 minutes.

3. Stage

Stir in tomato sauce and water and scrape the pan to deglaze (loosen) the stuck-on bits. Bring to a boil and lower heat to medium-low. Simmer, covered, until meat is fork-tender, about 45 minutes.

4. Stage

Top with cilantro and serve alongside basmati rice and naan if you have it.