Lamb Curry

Liven up your weeknight meals! Fall-apart tender lamb simmered in a bold mix of fresh herbs, spicy curry, and rich beef stock is amazing. With its vibrant flavors and a harmonious blend of textures, this is a dish you'll love making over and over again.

Course dinner

Cuisine Asian

Diet Gluten Free

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 468kcal

Author Imma

Ingredients

2-2½ pounds (900-1.2g) lamb stew meat, bone-in and cut in chunks (2 pounds if boneless)
¼ cup (60ml) cooking oil
1 large onion, chopped
3-5 cloves garlic, crushed
1-2 teaspoons minced ginger
2 teaspoons minced thyme
1 tablespoon tomato paste
2-3 tablespoons curry powder
1-2 teaspoons ground coriander (or more to taste)
1-2 teaspoons cumin
1 tablespoon beef bouillon powder (optional)
2 cups (475ml) beef stock
2 cups (475ml) water
1½ pounds small potatoes, quartered
Salt and pepper to taste
Parsley for garnish

Instructions

Season lamb meat with salt and pepper and set aside.
Heat oil over medium-high heat in a large, thick-bottomed pot or Dutch oven. In batches, add the lamb to the pan and sauté, stirring frequently, until it is well-browned on all sides. Transfer the browned meat to a separate plate or bowl, and repeat the process with the remaining lamb.
When done browning the last of the meat, lower the heat to medium-low and add the rest of the meat back to the pot. Add onions, garlic, ginger, and thyme, and cook, stirring frequently, for 3-5 minutes until the vegetables are softened.
Stir in the tomato paste and continue cooking for about 2 minutes. Sprinkle curry, coriander, cumin, and bouillon powder into the pot, and stir to fully combine the flavors.
Pour in the beef broth and water, bring the mixture to a simmer, then reduce the heat to low and cover the pot. Allow it to cook for approximately 60-90 minutes or until the meat is tender and easily falls off the bones.
Add the potatoes and bouillon powder 15-20 minutes before you remove it from the stove. Continue cooking until the potatoes are tender, and if you want a really thick curry, let the potatoes cook even more.
You may adjust the thickness of the curry with water or stock—season with salt and pepper to taste.
Garnish lamb curry with fresh parsley leaves and serve with rice. Enjoy!

Notes

Keep the lamb chunks on the small side, about 2-3 inches each. Small pieces cook to fork-tender quicker!
If you have too much liquid in your curry, thicken it with a cornstarch slurry. Mix a tablespoon of cornstarch with 2-3 tablespoons of water, then slowly stir it into the curry. Stir and simmer until thickened.
This dish freezes well! I like to make the curry in large quantities and freeze smaller, meal-sized portions. They're great to have on hand for those busy evenings when you want a cozy, home-cooked meal.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition