Go Back

Indian Lamb Curry

Print Recipe
Course: Entree
Ingredients Method

Ingredients
  

  • Olive oil spray
  • 3 pounds boneless leg of lamb trimmed and cut into 1-inch pieces
  • 1/4 cup no-salt-added beef broth
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 bay leaves
  • 1/4 teaspoon cayenne or to taste
  • 2 tablespoons peeled and minced fresh ginger
  • 2 teaspoons Garam Masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt optional
  • 1 cinnamon stick
  • 4 plum tomatoes chopped or 1 (14-ounce) can diced tomatoes
  • 1 1/2 cups water
  • 1 cup fresh cilantro

Method
 

  1. Coat a Dutch oven or deep skillet (lid required) with a few spritzes of olive oil; heat over medium-high heat.
  2. Saute the lamb on all sides until browned, about 5 minutes and remove from the pan.
  3. Heat the beef broth in the pan over medium-high heat until bubbly.
  4. Saute the onions and garlic for about 5 minutes, or until softened and lightly browned.
  5. Stir in the remaining ingredients (including the lamb) except the tomatoes, water, and cilantro; simmer for 5 minutes.
  6. Add the tomatoes and water; reduce heat to low, and cover.
  7. Simmer the stew for about 1 hour, or until lamb is fork-tender.
  8. Before serving, remove the cinnamon stick and bay leaves; stir in the cilantro.