Pakistani Lamb Curry
Ingredients
- 2 tablespoons ghee ⓘ
- 1 large onion, chopped ⓘ
- 1 (28 ounce) can crushed tomatoes ⓘ
- 1/2 cup water ⓘ
- 1 (4 inch) piece ginger, peeled and roughly chopped ⓘ
- 6 cloves garlic, chopped ⓘ
- 2 pounds cubed leg of lamb meat ⓘ
- 1 tablespoon salt, or to taste ⓘ
- 1 tablespoon ground paprika ⓘ
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander ⓘ
- 1 tablespoon ground cumin ⓘ
- 1 tablespoon ground cayenne pepper, or to taste ⓘ
- 2 small serrano peppers, finely chopped, or to taste (optional) ⓘ
- 1 tablespoon water, or as needed ⓘ
- 2 tablespoons chopped fresh cilantro, or to taste ⓘ
Instructions
- Heat ghee in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic; puree sauce until smooth.
- Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low; simmer until tender and easily pulled apart with a fork, about 30 minutes.
- Place serrano peppers in a small food processor; grind with 1 tablespoon water until a paste forms. Add to the lamb; continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.
Nutrition & Diet Analysis (per serving)
894
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).