Ingredients with Measurements:
- 2 lbs lamb, cut into bite-sized pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 1 can diced tomatoes (14 oz)
- 1 cup chicken broth
- 1 cup coconut milk
- 2 tbsp cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
3. Add the lamb and cook until browned on all sides.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and salt, and stir to coat the lamb.
5. Add the diced tomatoes, chicken broth, and coconut milk, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the lamb is tender.
7. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Vegetable oil can be substituted with coconut oil or ghee.
- Chicken broth can be substituted with vegetable broth or water.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use different spices such as garam masala or cinnamon.
- Add a dollop of yogurt or sour cream on top before serving.
Tips and tricks:
- Browning the lamb before adding the spices will enhance the flavor.
- Use a wooden spoon to stir the curry to prevent scratching the pot.
- Adjust the spice level to your preference by adding more or less curry powder.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with additional chopped cilantro or a sprinkle of paprika.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water.
- If the curry is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry originated in India and has been popularized around the world.
Flavor profiles:
The curry powder provides a warm and spicy flavor, while the coconut milk adds a creamy and slightly sweet flavor.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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Region: Indian