Lamb Masala
Ingredients
- 2 tbsp vegetable oil
- 3 1/2 lbs diced lamb shoulder ⓘ
- 2 medium onions, finely chopped ⓘ
- 4 cloves garlic, crushed ⓘ
- 1 piece (1-inch) fresh ginger, grated ⓘ
- 2 tsp ground cumin ⓘ
- 2 tsp ground coriander
- 1 1/2 tsp garam masala ⓘ
- 1/4 tsp ground turmeric ⓘ
- 6 None cardamom pods, bruised ⓘ
- 4 None whole cloves ⓘ
- 1 None cinnamon stick ⓘ
- 10 None fresh curry leaves
- 1 can (14 oz) crushed tomatoes ⓘ
- 2/3 cup plain Greek yogurt ⓘ
- 1 tsp sea salt ⓘ
Instructions
- Heat oil in a Dutch oven on high heat. Cook lamb, in batches, until well browned all over. Remove from pan.
- Cook onion, garlic and ginger in same pan on medium heat until soft. Add spices and curry leaves; cook, stirring, until fragrant.
- Add undrained tomatoes, yogurt, 1 cup water and salt; bring to a boil. Return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 mins. Simmer, uncovered, for a further 30 mins or until lamb is tender. Season to taste with salt.
- Serve lamb curry with naan and basmati rice, if desired.
Nutrition & Diet Analysis (per serving)
800
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).