Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can coconut milk
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the lamb and cook until browned on all sides, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to coat the lamb.
6. Add the coconut milk, chicken broth, and tomato paste and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lamb is tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
Preparation time is 15 minutes and cooking time is 40 minutes.
5. Temperature: No specific temperature.
Serving size: This recipe serves 4 people.
Nutritional information:
- Calories: 372
- Fat: 26g
- Carbohydrates: 9g
- Protein: 24g
- Sodium: 330mg
- Sugar: 3g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Chicken broth can be substituted with vegetable broth.
- Tomato paste can be substituted with diced tomatoes.
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.
Tips and tricks:
- Brown the lamb well to develop flavor.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
Reheating instructions:
- Reheat in a pot over low heat until warmed through.
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
Garnishes:
- Fresh cilantro or parsley.
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Steamed broccoli
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 lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Curry is a dish that originated in India and has since spread to other parts of the world, including the UK and the Caribbean.
Flavor profiles:
- This lamb curry has a rich and spicy flavor with a creamy coconut milk base.
Serving suggestions:
- Serve as a main dish for dinner.
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Region: Indian