Best 4 Aromatic Lamb Curry Recipes

Tantalize your taste buds with the irresistible and flavorful Aromatic Lamb Curry, a symphony of spices and succulent lamb that will transport you to culinary paradise. This delectable dish, hailing from the vibrant land of India, is an explosion of aromatic flavors, where tender lamb slow-cooked in a fragrant blend of spices comes together to create a rich and deeply satisfying curry. Accompanying this main course is a trio of complementary recipes that elevate the dining experience to new heights. Embark on a culinary journey with the Carrot & Coriander Salad, a refreshing and vibrant accompaniment that adds a burst of color and crunch to the meal. Dive into the creamy depths of the Cucumber Raita, a cooling and soothing yogurt-based dish that provides a delightful contrast to the spicy curry. Complete your culinary adventure with the aromatic and flavorful Jeera Rice, delicately infused with cumin and coriander, offering the perfect canvas to soak up the tantalizing curry sauce.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN LAMB CURRY

Indian Lamb Curry image

This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.

Provided by Veena Azmanov

Categories Dinner Lunch Main Course

Time 1h50m

Number Of Ingredients 24

Ingredients

2 lb Lamb (leg or shoulder, cut into 2-inch pieces)
1 tbsp Oil (Cooking or Olive oil )
1 tbsp Ghee (or oil)
2 tbsp Garlic (4 large garlic cloves minced)
2 tbsp Ginger (3-inch fresh ginger grated)
3 cups Onions (red or brown finely chopped)
1 cup Tomatoes (chopped)
¾ cup Yogurt (Greek, plain)
1 tbsp Lemon juice
½ tsp Black pepper
1 tsp Kosher salt
2 Cinnamon stick
8 Cloves
8 Green cardamoms
2 Black cardamoms
3 Bay leaves
1 Mace ((optional))
2 tbsp Coriander powder
¾ tbsp Cumin powder
¼ tsp Turmeric powder
1 tbsp Cayenne (hot)
1 tbsp Paprika (sweet)
1 tbsp Fenugreek leaves ((optional))
½ tsp Garam masala powder

Steps:

In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
Garnish with fresh cilantro or parsley.

Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

LAMB CURRY

Lamb curry image

James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection.

Provided by James Martin

Categories Main course

Yield Serves 4

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
900g/2lb lamb neck fillet, cut into 3cm/1in cubes
2 onions, roughly chopped
3 garlic cloves, peeled and crushed
2 green chillies, finely chopped
1 tbsp grated fresh ginger
1 tsp ground turmeric
1½ tbsp garam masala
1½ tbsp ground cumin
1 tbsp mild Kashmiri chilli powder
6 large tomatoes, roughly chopped
400ml/14fl oz coconut milk
600ml/1 pint chicken stock or lamb stock
250g/9oz baby spinach leaves
200g/7oz plain yoghurt
salt and freshly ground black pepper
steamed basmati rice, to serve

Steps:

Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
Serve onto warmed plates with steamed basmati rice alongside.

SPICY LAMB CURRY

Spicy Lamb Curry image

I've tweaked this curry over the years using a blend of aromatic spices. Fenugreek seeds can be found in specialty spice stores and are common in Middle Eastern curries and chutneys, but you can leave them out of this recipe if you desire. -Janis Kracht, Windsor, New York

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

3 tablespoons ground cumin
2 tablespoons ground ginger
1 tablespoon ground coriander
1 tablespoon ground fenugreek
4 garlic cloves, minced
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 pounds lamb stew meat, cut into 3/4-inch pieces
1 tablespoon olive oil
2 large onions, chopped
1/2 cup water
2 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon chili powder
1 cup plain yogurt
3 cups hot cooked brown rice
Optional toppings: Cubed fresh pineapple, flaked coconut and toasted sliced almonds

Steps:

In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight., In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder., Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.

Nutrition Facts : Calories 419 calories, Fat 14g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 534mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges

AROMATIC LAMB CURRY

Aromatic Lamb Curry image

Make and share this Aromatic Lamb Curry recipe from Food.com.

Provided by Stacelee

Categories Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 bunch fresh coriander, washed, dried, leaves, roots and stems coarsely chopped
1 large red fresh chili pepper, coarsely chopped
2 garlic cloves, peeled
2 cm fresh ginger, finely grated
1/4 cup fresh mint leaves
3 fresh dates, pitted, finely chopped
1 teaspoon lime rind, finely grated
2 tablespoons lime juice
1 tablespoon fish sauce
2 teaspoons sesame oil
olive oil flavored cooking spray
2 kg lamb, cubed
1 large red onion, halved, thinly sliced
400 ml coconut cream
4 cups chicken stock
2 stalks lemongrass, pale section only, halved lengthways and crossways
6 fresh kaffir lime leaves
fresh mint leaves, to serve
fresh coriander leaves, to serve
steamed jasmine rice, to serve
lime wedge, to serve

Steps:

Place half the coriander in a large mortar. Add chili, garlic, ginger, mint, dates, lime rind, lime juice, fish sauce and sesame oil and gently pound with a pestle until a coarse paste forms. Add the remaining coriander and gently pound until well combined.
Heat a large heavy-based saucepan over high heat. Spray the base with olive oil spray. Add one quarter of the lamb and cook, turning occasionally for 3-4 minutes or until brown all over. Transfer to heatproof bowl. Repeat in 3 more batches, with the remaining lamb, reheating pan between batches.
Add the onion to the pan and cook, stirring for 1 minute or until soft. Stir in the coriander paste. Cook for 30 seconds or until aromatic. Add the lamb, coconut cream, stock, lemongrass and lime leaves. Bring to the boil. Reduce heat to low and simmer covered for 1 1/2 hours or until lamb is tender. Uncover and simmer for a further 1 hour or until sauce thickens slightly. Set aside to cool. Transfer curry to a large bowl and cover with plastic. Place in fridge overnight to chill.
Skim the fat from the surface of the curry and discard. Place the curry in a large saucepan over low heat and cook, stirring occasionally for 20 minutes or until heated through.
Divide curry among serving bowls. Sprinkle with mint and coriander and serve with rice and lime wedges.

Tips:

Choose the right cut of lamb: For a tender and flavorful curry, select a cut of lamb that is well-marbled with fat, such as shoulder, leg, or shank.
Brown the lamb before cooking: Browning the lamb in a hot pan or Dutch oven before adding the other ingredients helps to develop its flavor and create a rich, brown sauce.
Use a variety of spices: The key to a flavorful lamb curry is to use a variety of spices. Common spices used in lamb curry include cumin, coriander, turmeric, garam masala, and paprika.
Don't be afraid to experiment with different ingredients: There are many different ways to make lamb curry. Feel free to experiment with different ingredients and flavors to find a recipe that you enjoy.
Serve with rice or naan: Lamb curry is traditionally served with rice or naan. Rice is a good choice for absorbing the flavorful sauce, while naan can be used to scoop up the curry.

Conclusion:

Lamb curry is a delicious and flavorful dish that can be enjoyed by people of all ages. It is a relatively easy dish to make, and it can be tailored to your own personal taste. Whether you are a beginner or an experienced cook, you are sure to find a lamb curry recipe that you will enjoy.