When it’s raining outside and the scent of spices fills your kitchen, there’s something so comforting about curling up with a bowl of fluffy basmati rice topped with a hearty lamb curry. The tender chunks of meat swimming in a rich, flavorful sauce paired with the cooling tang of yogurt or mango chutney brings a smile to my face every time. This dish is not just food; it's a hug in a bowl that warms your heart.
Today, I’m excited to share my basic lamb curry recipe. This dish has become a staple in my home because it strikes that perfect balance between simplicity and bold flavors. Whether you’re cooking for the family, hosting friends, or simply indulging in a spicy treat for one, this recipe is both accessible and satisfying.
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Basic lamb curry is a dish characterized by tender pieces of lamb simmered in a spiced sauce made from various aromatic ingredients. Each ingredient plays a unique role in flavor development, ensuring that the final product is both rich and inviting. By utilizing fresh spices and herbs, this curry celebrates simplicity while delivering a delicious experience on the plate.
Here’s what you’ll need to whip up this delightful curry:
- 750g leg of lamb (cut into generous cubes)
- 2 medium onions (quartered)
- 1 thumb-sized piece of ginger (half cut into matchsticks; the other half left whole)
- 4 garlic cloves (peeled)
- 2 tbsp rapeseed oil (or sunflower oil)
- 1 cinnamon stick (for warmth)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp fennel seeds
- 400g can of chopped tomatoes (a base for the curry sauce)
- 1 red chili (deseeded and sliced; you can use a green chili too)
- A small bunch of fresh coriander (stalks finely chopped; leaves roughly chopped)
- 1 tsp of garam masala (for an extra punch)
- 1 cup basmati rice (to serve, of course)
- Mango chutney or raita (for that perfect finishing touch)
Ingredients From : bbcgoodfood.com
Now that you’ve gathered your ingredients, let's dive into the cooking process. Trust me, the aroma that fills your kitchen during this recipe will make you rethink takeout forever.
Start by tossing half of that thumb-sized piece of ginger, the quartered onions, and the garlic cloves into a food processor. Add about 300ml of water. Blitz this mixture until it transforms into a smooth purée. You want those flavors to meld together nicely.
Scrape down the mixture with a spoon and give it another blitz to make it as silky as possible. Transfer this fragrant blend to a deep sauté pan and cover it with a lid. Let it simmer for about 15 minutes. This step allows the flavors to deepen.
After 15 minutes, remove the lid and let it cook for 5 more minutes, stirring occasionally. You want the liquid to evaporate and a thick, flavorful paste to form. If it’s not quite there yet, don’t hesitate to let it cook a tad longer.
Add 2 tablespoons of rapeseed oil to the pan along with the remaining piece of ginger, which should be cut into matchsticks. Turn up the heat and stir-fry for about 3-5 minutes. As the oil heats, you should start to see the ginger beginning to brown gently.
Stir in the cinnamon stick, ground coriander, ground cumin, ground turmeric, and fennel seeds, letting those spices release their flavors for a minute. Now it’s time to add the diced lamb. Stir-fry for a few minutes until the meat changes color and starts to caramelize.
Pour in the can of chopped tomatoes along with a can of water (just fill the tomato can and dump it in). Toss in the sliced chili, season generously with salt, and cover it up. Allow this to simmer for about an hour, letting the flavors meld beautifully.
After that hour of simmering, stir in the finely chopped coriander stalks, cover again, and let it cook for an additional 30 minutes. At this point, the lamb should be incredibly tender. If the sauce seems too thick, a splash of water can help it along.
Stir in that lovely chopped coriander leaves just before serving. It adds a fresh burst of flavor! Serve this hearty lamb curry over fluffy basmati rice and don’t forget that mango chutney or raita on the side for some cooling contrast.
- Marinate the Meat: If you have extra time, marinate the lamb in spices and yogurt a few hours beforehand. It’ll enhance the flavor and tenderness.
- Test the Spice Levels: Adjust the chili to your spice preference. Start with a little; you can always add more!
- Experiment with Vegetables: Feel free to toss in other vegetables like peas or potatoes for added nutrition.
- Make Extra: This curry tastes even better the next day! Make enough for leftovers—trust me, you’ll want them.
- Try Different Cuts of Lamb: While leg of lamb is fantastic, shoulder cuts work well too—they tend to be more flavorful and tender when cooked low and slow.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water if necessary to loosen the sauce. You can also freeze portions for up to 3 months. Just make sure to let it cool completely before freezing, and seal it well to avoid freezer burn.
Here are some delightful side ideas that elevate your lamb curry experience:
- Pulao Rice: Fluffy basmati rice cooked with aromatic spices to enhance the overall meal.
- Naan Bread: Soft, warm naan is perfect for scooping up that luscious curry sauce.
- Cucumber Raita: Cool and refreshing, raita helps balance the heat of the curry perfectly.
- Chapati: Whole wheat flatbread offers a wholesome complement to hearty dishes.
- Roasted Vegetables: Lightly spiced seasonal vegetables provide a colorful side that complements the main dish.
If you find yourself without some of the original ingredients, here are some substitutes:
- Beef or Chicken: You can easily swap lamb with beef or chicken for a variation.
- Greek Yogurt: This can replace some of the water for a creamier texture and tang.
- Canned Coconut Milk: This can add a creamy richness to the curry; simply replace some of the water.
- Fresh Mint: Use mint leaves instead of coriander if you prefer a different herbal flavor.
- Chickpeas: For a vegetarian option, chickpeas can replace lamb for a hearty twist.
Making this basic lamb curry has been a culinary adventure that pulls at my heartstrings. It’s a dish that merges slightly spicy, comforting flavors with warm spices that dance on your palate. It also satisfies that craving for hearty food without overwhelming your schedule.
So, fire up your kitchen and surprise your loved ones with this easy recipe! Enjoy every bite!
Today, I’m excited to share my basic lamb curry recipe. This dish has become a staple in my home because it strikes that perfect balance between simplicity and bold flavors. Whether you’re cooking for the family, hosting friends, or simply indulging in a spicy treat for one, this recipe is both accessible and satisfying.
- Marinate the Meat: If you have extra time, marinate the lamb in spices and yogurt a few hours beforehand. It’ll enhance the flavor and tenderness.
- Test the Spice Levels: Adjust the chili to your spice preference. Start with a little; you can always add more!
- Experiment with Vegetables: Feel free to toss in other vegetables like peas or potatoes for added nutrition.
- Make Extra: This curry tastes even better the next day! Make enough for leftovers—trust me, you’ll want them.
- Try Different Cuts of Lamb: While leg of lamb is fantastic, shoulder cuts work well too—they tend to be more flavorful and tender when cooked low and slow.
I'm Natasha Dunford, a registered dietitian from Rochelle Park, NJ, and the creator of Simple Easy Meals. My passion is helping busy individuals create delicious, nutritious meals that are easy to make and packed with flavor. Through my blog, I aim to simplify meal prep and inspire confidence in the kitchen!