Indian Lamb Curry
Prep: 30 min active; 2+ hr inactive
Cook: 1.5 hours
Serves: 6 - 8 people
This lamb curry is the perfect one-pot meal for chilly days. It also makes fantastic leftovers, as the flavors on intensify as it sits. If you choose to use a crock pot, be sure to cook the lamb on medium for 4-6 hours, then add the veggies the last 1.5 hours.
Recommended lamb cuts to use: shoulder, leg, stew meat.
2 pounds boneless lamb stew meat, cut into 1 1/2 inch cubes
3 tablespoons curry powder
1 tablespoon coriander powder
1 teaspoon fennel seeds
1 tablespoon ground ginger
1 teaspoon each salt and pepper
1 large white onion, chopped
4 garlic cloves, minced
½ inch fresh ginger, peeled and chopped
4 whole allspice berries
3 tablespoons fresh thyme leaves, or 2 tablespoons dried thyme
5 tablespoons grapeseed oil
1.5 quarts beef stock
2 cups potato, diced
1 cup carrots, diced
1 bunch kale, stem removed and leaves coarsely chopped
1 small habanero pepper, seeded and chopped
Cooked white rice for serving
Fresh cilantro leaves, optional
- Cut lamb into cubes and place in a large bowl. Pat dry with a paper towel.
- In a separate bowl, combine 2 tablespoons of the curry powder, the ground ginger, coriander, fennel seeds and the salt and pepper. Toss the spice mix with the lamb.
- Combine onion, garlic, fresh ginger, allspice, thyme and 2 tablespoons of oil in a blender or magic bullet; blend until smooth. Scrape the mixture over the lamb and toss to combine. Cover with plastic wrap and let sit at least 2 hours or refrigerate overnight.
- Heat 3 tablespoons of oil in a large Dutch oven or stock pot over medium-high heat. Stir in the last tablespoon of the curry powder and heat until fragrant, about 30 seconds.
- Work in batches to brown the lamb on all sides, making sure not to overcrowd the pot. Transfer browned meat to a plate when finished. Drizzle in additional oil as needed; note that the sauce will stick to and coat the bottom of the pot eventually.
- Once all the meat has browned, return it to the pot, scraping the plate to capture any juices. Add enough beef stock to just cover meat.
- Bring the liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
- Stir potato, carrot, kale and habanero pepper into the pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer. Add more beef stock as needed to your desired thickness for sauce.
- Cook rice as desired.
- When the veggies are fork tender, taste the sauce and add more salt if needed.
- Serve over rice topped with fresh cilantro (optional).