Description
This velvety slow-cooked lamb curry features tender chunks of lamb simmered in a rich, aromatic sauce of spices, tomatoes, and yogurt, served alongside buttery garlic naan and topped with fresh carrot ribbons for a vibrant finish.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 1/2 tsp ground cinnamon
- 1 (14 oz) can crushed tomatoes
- 1 cup plain yogurt
- 2 cups beef or lamb broth
- Salt to taste
- Fresh cilantro for garnish
- For the buttery garlic naan:
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup warm milk
- 1/4 cup warm water
- 2 tbsp melted butter plus more for brushing
- 3 cloves garlic, minced
- For carrot ribbon garnish:
- 2 large carrots, peeled into ribbons
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add lamb cubes in batches and sear until browned on all sides. Remove and set aside.
- 2. In the same pot, add onions and cook until golden brown, about 8-10 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
- 3. Add cumin seeds, ground coriander, turmeric, garam masala, chili powder, and cinnamon. Stir for 30 seconds.
- 4. Return the lamb to the pot. Add crushed tomatoes, yogurt, and broth. Stir well to combine. Season with salt.
- 5. Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring occasionally, until lamb is fork-tender. Adjust seasoning if needed.
- 6. While curry simmers, prepare naan: In a bowl, mix flour, yeast, sugar, and salt. Add warm milk and warm water; knead into a soft dough. Cover and let rise for 1 hour.
- 7. Divide dough into 4-6 balls. Roll each into an oval or round shape. Heat a skillet or tawa over high heat. Cook each naan until bubbles form and bottom is browned, then flip and cook the other side. Brush with melted butter mixed with minced garlic.
- 8. For carrot ribbons: Toss carrot ribbons with lemon juice, olive oil, salt, and pepper.
- 9. Serve curry hot, topped with naan and a handful of fresh carrot ribbons. Garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 480
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 30g
- Protein: 32g