Teresa's Recipes
Pakistani Lamb Curry
Experience the rich culinary heritage of Pakistan with this aromatic Lamb Curry. Tender pieces of lamb are simmered to perfection in a vibrant tomato-based sauce, infused with a symphony of spices that awaken the senses. This dish is not only a feast for the palate but also a heartwarming comfort food, often served at family gatherings and festive occasions. Pair it with fluffy basmati rice or warm naan for a complete meal that brings everyone to the table.
Ingredients
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 3 tablespoons Oil
- 1 teaspoon, or to taste Salt
- 2 teaspoons Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon, or to taste Red chili powder
- 1/2 cup, plain Yogurt
- 4 medium, pureed Tomatoes
- 1 tablespoon, grated Ginger
- 4 cloves, minced Garlic
- 2 medium, finely chopped Onions
- 2 pounds, cut into chunks Lamb
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 30g
- Carbs: 12g
- Protein: 35g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the oil over medium heat until shimmering.
- Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the lamb pieces to the pot, browning them on all sides for about 5-7 minutes.
- In a separate bowl, combine the pureed tomatoes, yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well to create a smooth sauce.
- Pour the tomato-yogurt mixture into the pot with the browned lamb. Stir thoroughly to coat the meat evenly in the sauce.
- Reduce the heat to low, cover the pot, and let the curry simmer gently for about 2 hours. Stir occasionally, ensuring the lamb becomes tender and the flavors meld beautifully.
- Once the lamb is tender, remove from heat and garnish with freshly chopped cilantro. Serve hot with steamed basmati rice or warm naan bread.
Tips
- For a richer flavor, use bone-in lamb pieces.
- Adjust the red chili powder according to your spice preference.
- You can add potatoes or peas for an extra twist and texture.