lamb curry

Ingredients

• 1.5 lbs Lamb Shoulder, cubed into 1-inch pieces
• 2 tbsp Vegetable Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 2 tbsp Curry Powder
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder (or more, to taste)
• 400g can Coconut Milk
• 1 can (14.5 oz) Diced Tomatoes, undrained
• 1 cup Lamb Broth (or water)
• 1 tbsp Brown Sugar
• Juice of 1/2 Lime
• Fresh Cilantro, chopped (for garnish)

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the lamb and brown on all sides. Remove lamb and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the minced garlic and grated ginger and cook for another minute until fragrant.
5. Stir in the curry powder, turmeric powder, and chili powder. Cook for 1 minute, stirring constantly.
6. Return the lamb to the pot.
7. Pour in the coconut milk and diced tomatoes. Bring to a simmer.
8. Add the lamb broth. Cover and reduce heat to low. Simmer for at least 1.5 - 2 hours, or until the lamb is very tender.
9. Stir in the brown sugar. Taste and adjust seasoning if needed.
10. Stir in the lime juice just before serving.
11. Garnish with fresh cilantro.

Notes

• For a richer flavor, sear the lamb in batches to avoid overcrowding the pot.
• Longer simmering times result in a more tender lamb and a more developed flavor.
• Serve with rice or naan bread.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze: Allow to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.