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The Best Quick and Easy Indian Lamb Curry Recipe


Think of beautiful cuts of lamb, fresh vegetables, aromatic spices filling the kitchen! With chunks of lamb and creamy coconut milk , this is hearty yet exotic dish that makes all your senses sit up and take notice. A quick preparation time is an extra bonus.

Do you love curry? Love lamb? Try these super simple to make Indian Lamb Curry Recipe today. Get it on Foodal now!

Many people shy away from preparing Indian food. They believe it is much too difficult or tedious to make.

Surprisingly, it is very easy and fun to create.

Indian food is simpler to make than you think! Make this super simple lamb curry recipe in under 60 minute. Get the recipe now on Foodal.

Many ingredients are found in any regular home kitchen and all of them are available at your local supermarket.

Traditionally, this recipe would include two lamb shanks along with cubes lamb steaks. The lamb shanks would be boiled for several hours to produce a stock.

Looking for the quick and easy dish but something with a little ethnic flair? Try our Easy Indian Lamb Curry Stew recipe now on Foodal!

However, lamb is not the most common meat available in most grocery in the US and who has time for making their own stock out of larger bones?

So I’ve substituted chicken stock in this recipe. And I used two 1 1/4 lbs package of lamb “stew meat.” I’ve also made a similar stew from lamb “country ribs” and deboned and cubed them.

Regardless, you’ll need about 2 1/2 lbs of cubed lamb from any part of the creature.

A white porcelain bowl filled with an Indian lamb curry and coconut milk stew | Foodal

If you would like to further indulge the creative process, then take a look at creating your own curry powder. 

Vegetarian? Our spicy eggplant curry is perfect! And for an autumnal twist, check out our pumpkin curry recipe.

The Recipe

A white porcelain bowl filled with an Indian lamb curry and coconut milk stew | Foodal

Easy Indian Lamb Curry

Votes: 1
Rating: 5
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Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes

A white porcelain bowl filled with an Indian lamb curry and coconut milk stew | Foodal

Easy Indian Lamb Curry

Votes: 1
Rating: 5
You:

Rate this recipe!

Print Recipe

Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes

Ingredients


  • 2 1/2 pounds


    lamb steaks cubed

  • 1


    large onion chopped

  • 2 tablespoons


    minced garlic minced

  • 1 tablespoon


    ginger minced

  • 2


    large carrots sliced into rounds

  • 1 cup


    green beans fresh or frozen

  • 1 cup


    green peas fresh or frozen

  • 2


    russet potatoes diced

  • 2 cans


    coconut milk

  • 2 cups


    chicken stock low sodium

  • 3 tbsp


    extra virgin olive oil

  • 1 tsp


    turmeric powder

  • 1 teaspoon


    ground cayenne pepper

  • 1 tsp


    cumin powder

  • 1 tbsp


    curry powder yellow (according to taste)



  • Salt and Pepper to taste


Servings: people


Units:

Instructions

  1. In a large pot or cast iron skillet, heat oil over medium-high heat. Add lamb cubes. Sprinkle with salt and black pepper. Cook until brown on all sides, about 10 minutes.

  2. Add onions and sauté until tender, about 4 minutes. Stir in garlic, ginger, turmeric, cumin, cayenne, and curry powder.

  3. Slowly add in coconut milk and chicken stock. Add more salt, pepper and curry to taste. Reduce heat. Cover and simmer for approximately 30 minutes or until veggies and meat are tender. Stir periodically. Served with fresh cucumber spears, Naan bread and Jasmine or Basmati rice.

Nutritional Information*

Nutrition Facts

Easy Indian Lamb Curry

Amount Per Serving

Calories 618
Calories from Fat 378

% Daily Value*

Total Fat 42g
65%

Saturated Fat 15g
75%

Polyunsaturated Fat 4g

Monounsaturated Fat 19g

Cholesterol 173mg
58%

Sodium 861mg
36%

Potassium 715mg
20%

Total Carbohydrates 11g
4%

Dietary Fiber 3g
12%

Sugars 3g

Protein 49g
98%

Vitamin A
25%

Vitamin C
18%

Calcium
4%

Iron
28%

* Percent Daily Values are based on a 2000 calorie diet.

 

Cooking by the Numbers…

STEP 1 – Prep

Gather up and measure your ingredients and prepare you mise en place.

Easy Indian Lamb Curry Mise en Place | Foodal

The knife pictured in this photo is a Shun veggie cleaver that I absolutely love. We discuss it and other Chinese cleavers/chef’s knives in this article.

Tip: you could buy ginger root and grate it using a microplane or box grater, but they sell grated ginger in jars at Asian grocery stores. If you’re in the habit of cooking with fresh ginger, this may be a product you want to keep on hand.

STEP 2 – Browning, Sauteing, and Spicing

Brown your lamb chunks

Meat being browned in a Dutch Oven | Foodal

After 10 minutes or so, add the onions and saute until they are translucent.

Onions being sauteed with lamb in a Dutch oven | Foodal

Add the remainder of the spices except the salt.

Spices added into the dish

STEP 3 – Add the Veggies and the Liquids

Add the coconut milk and chicken stock. A note on the stock: if using store bought, I like to use the low sodium variety and hold my additional salt additions towards the end of the recipe. Commercial stock varies in salt (even the low sodium varieties) and you can always add more but not easily take it away once it has been over salted.

Coconut milk added into the dish | Foodal

Add the potatoes, carrots, and other veggies and simmer for around 30 minutes.

Serve with rice and some fresh tomatoes, cucumbers, and nan bread.

A bowl of Indian Lamb Curried Stew next to a bowl of rice and a small plate with sliced red tomatoes | Foodal

Love lamb and curry? Then try our Moroccan lamb, veggie, and lentil stew, our ode to lamb’s delicious place in Moroccan cookery.

And don’t forget to check out all of our soup and stew recipes to help take the chill off a fall or winter’s day!


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Think of beautiful cuts of lamb, fresh vegetables, aromatic spices filling the kitchen - an exotic dish that will make your senses sit up and take notice! Try Foodal's quick and easy lamb stew recipe today.

Photos by Mike Quinn, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published February 10th, 2015 by Lynne Jaques.  Completely revised and updated December 1st, 2017, by Mike Quinn.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Mike Quinn

Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to “Chi” in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.



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