Ingredients
Scale
- 1 lb (450 g) lamb shoulder, cut into cubes
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the lamb pieces, browning them on all sides.
- Sprinkle in the curry powder, cumin, and coriander, stirring well to coat the lamb.
- Pour in the diced tomatoes and coconut milk. Bring the mixture to a boil.
- Reduce the heat and simmer for 20 minutes, until the lamb is tender and the sauce has thickened.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan for a complete meal.
- You can add vegetables like peas or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy lamb curry, lamb curry recipe, homemade curry