Indian · Dinner
Spicy Lamb Curry with Red Chili
Bone-in lamb shoulder simmers slowly in a red chili and onion masala until fork-tender, finished with garam masala and cilantro. Built on ginger-garlic paste and cumin-bloomed oil, the sauce turns deep red and glossy, ladled over basmati rice or scooped with flatbread for a warming, fiery main.
$6
20 minsPrep
80 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
512Calories
40.4gProtein
34.9gFat
11.8gCarbs
3.9gSugar
3.1gFiber
632mgSodium
192mgChol
12.5gSat Fat
768mgPotassium
82mgCalcium
5.7mgIron
2.4mcgVitamin B12
7.8mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
protein-rich
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into 2-inch chunks and pat dry. Slice the onion, measure the ginger-garlic paste and cumin.
2
Sauté
Heat vegetable oil in a heavy pot over medium heat; cook the onion for 6 to 8 minutes, stirring occasionally, until deep golden brown.
3
Bloom
Add ginger-garlic paste and dried red chilies; cook over medium heat for 1 minute until aromatic and oil separates slightly.
4
Braise
Add lamb, sear for 3 minutes, then stir in chili powder, turmeric, cumin, and coriander. Pour in tomatoes, water, and salt; cover and simmer over low heat for 65 to 70 minutes, stirring every 15 minutes, until lamb is fork-tender.
5
Rest
Remove from heat, cover, and let sit for 20 minutes so sauce settles and flavors fully absorb into the lamb.
6
Finish
Stir in garam masala and cilantro until evenly distributed, then ladle into a bowl and serve hot with basmati rice or flatbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz424g, bone-in lamb shoulder
- 4 tbsp4 tbsp vegetable oil
- 11 onion
- 2 tbsp2 tbsp ginger-garlic paste
- 66 dried red chilies
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp garam masala
- 5.2 oz75g, about a third of a 14.5 oz can canned tomatoes
- 2/3 cup160ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
