Description
A rich and aromatic lamb curry simmered gently with yogurt, warm spices, and tomato puree, creating a deep red, velvety sauce that coats every tender bite.
Ingredients
Scale
- 900 grams lamb shoulder, cut into chunks
- 240 grams plain yogurt
- 2 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 120 grams tomato puree
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 240 milliliters water
- 3 tablespoons vegetable oil
Instructions
- Place a heavy pot over medium heat and warm the vegetable oil.
- In a bowl, mix the plain yogurt with ground coriander, ground cumin, paprika, ground turmeric, garam masala, salt, and black pepper until smooth.
- Add the lamb shoulder pieces to the hot oil and brown on all sides for 6 to 8 minutes. Remove and set aside.
- In the same pot, sauté the chopped onion for about 5 minutes until soft. Stir in the minced garlic and grated ginger and cook for 1 minute. Add the tomato puree and cook for 3 minutes. Return the browned lamb to the pot and stir in the spiced yogurt mixture.
- Pour in the water, bring to a gentle simmer, cover, and cook on low heat for 60 minutes, stirring occasionally, until the lamb is tender and the sauce thickens.
- Taste and adjust salt if needed. Let the curry rest for 5 minutes before serving.
- Serve hot over basmati rice or with warm flatbread and enjoy.
Notes
- Use room temperature yogurt to help prevent curdling.
- Brown the lamb well for deeper flavor development.
- Simmer gently on low heat to keep the meat tender.
- This curry tastes even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 135 mg
Keywords: Rogan Josh, lamb curry, Indian curry, spiced lamb, traditional curry