Lamb Curry

This lamb curry is full of classic Indian flavors and has a depth that tastes like it’s been simmering all day. It’s rich without being heavy and has that authentic, comforting spice profile that’s hard to beat. The leftovers are even better the next day, which makes it perfect for cooking once and enjoying all week.

Ingredients

• 2 TB ghee

• 1 yellow onion, finely chopped

• 6 cloves garlic, minced

• 3-5 Thai chilis, finely chopped (optional, adjust to taste)

• 1 15oz can crushed tomatoes

• 1 TB ground cumin

• 1 TB garam masala

• 1 tsp paprika

• 1 tsp turmeric

• 6 green cardamom pods, lightly smashed

• 1 TB black mustard seeds

• 1 spice bag or tea infuser

• 2 TB garlic chutney

• Salt, to taste

• 2 lbs boneless lamb (leg, shoulder, or stew meat), cut into bite-size pieces

• 1 cup water

• ½ can unsweetened coconut milk

Instructions

1. Heat the ghee in a large saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

2. Add the garlic and Thai chilis and cook until fragrant, about 1 minute.

3. Stir in the crushed tomatoes, cumin, paprika, turmeric, garam masala, garlic chutney, and salt. Cook for about 1 minute to toast the spices.

4. Place the cardamom pods and black mustard seeds into a spice bag or tea infuser and add it to the pot. Simmer the sauce for about 5 minutes, stirring occasionally.

5. Add the lamb and stir well to coat with the sauce. Pour in the water, increase the heat, and bring to a boil.

6. Reduce the heat to medium-low, cover, and simmer for about 50 minutes, stirring occasionally.

7. Stir in the coconut milk, cover again, and cook for another 15 minutes.

8. Check the lamb for tenderness. If needed, continue simmering for an additional 10–15 minutes until the meat is very tender (I had to do this).

9. Turn off the heat and let the curry rest, covered, until ready to serve. Remove the spice bag before serving.