Indian · Dinner
Spicy Lamb Curry with Red Chili
Boneless lamb leg simmered in a tomato-onion base bright with red chili, ginger, garlic and garam masala, thickened without cream using pureed onion and a spoon of yogurt. Served over cauliflower rice for a lighter plate. Deeply spiced, tangy and warming, with the char of dry-roasted whole spices carrying through.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
365Calories
32.4gProtein
19.6gFat
16.8gCarbs
6.8gSugar
4.9gFiber
612mgSodium
128mgChol
6.9gSat Fat
870mgPotassium
135mgCalcium
4.1mgIron
2.3mcgVitamin B12
24mgVitamin C
Goes well with
Kingfisher Lager
local
Masala Chai
international
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Cut the lamb leg into 1-inch cubes, pat dry, and set aside. Finely chop the onion, mince the garlic, and grate the ginger.
2
Bloom
Heat mustard oil in a heavy pot over medium heat. Add bay leaf and cardamom pods; toast for 30 seconds until fragrant.
3
Sweat
Add onion, garlic, and ginger to the pot. Cook over medium heat for 6 to 8 minutes, stirring often, until onion turns golden at edges.
4
Spice
Stir in chili powder, turmeric, cumin, coriander, and garam masala. Cook over medium-low heat for 1 minute until fragrant.
5
Sear
Add lamb cubes and coat in spice paste. Cook over medium-high heat for 4 to 5 minutes until browned on all sides.
6
Simmer
Stir in crushed tomato and chicken stock. Bring to a simmer over medium-low heat, cover, and cook for 35 to 40 minutes until lamb is fork-tender.
7
Finish
Remove from heat and stir in yogurt. Season with salt and let sit for 2 minutes until glossy.
8
Rest
Cover and rest off heat for 15 minutes so flavors settle.
9
Steam
While curry rests, steam cauliflower rice for 4 minutes over medium heat until tender.
10
Plate
Spoon cauliflower rice onto a plate, ladle curry alongside, and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g boneless lamb leg, trimmed
- 2/3 cup160g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2/3 cup160g canned crushed tomato
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp chili-powder
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1 tsp1 tsp garam masala
- 2 tbsp30ml mustard oil
- 1/2 cup120ml chicken stock
- 22 bay leaf
- 44 green cardamom pods
- 2 tsp2 tsp cilantro
- 1/2 tsp1/2 tsp salt
- 2 cup200g cauliflower rice
