Entrée: India – लैम्ब करी ▶ Laimb Karī (Lamb Curry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

2 lb / 900 g boneless lamb shoulder or leg, trimmed and cut into 1 1 / 2-inch (4 cm) cubes
1 cup (240 g) plain whole-milk yogurt
1 tbsp fresh lemon juice
1 1 / 2 tsp kosher salt, divided
1 tsp ground turmeric
1 1 / 2 tsp Kashmiri chili powder (or 3 / 4 tsp cayenne)
2 tbsp neutral oil or ghee
2 tbsp unsalted butter (optional)
2 medium onions, finely chopped (about 2 cups / 300 g)
6 cloves garlic, minced
2 tbsp grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika (optional, for color)
1 tsp garam masala, plus more to finish
1 cinnamon stick
4 green cardamom pods, lightly crushed
4 whole cloves
1 bay leaf
1 can (14 oz / 400 g) crushed tomatoes or 2 medium ripe tomatoes, finely chopped
1 1 / 2 cups (360 ml) water or low-sodium stock, plus more as needed
1 tsp brown sugar (optional, to balance acidity)
Fresh cilantro (coriander) leaves, chopped, for garnish
Cooked basmati rice or warm naan, to serve

Instructions

Marinate the lamb: In a large bowl, combine the lamb, yogurt, lemon juice, 1 tsp of the salt, turmeric, and chili powder. Mix to coat well, cover, and refrigerate for at least 30 minutes (up to overnight).
Start the masala: Heat the oil (and butter, if using) in a heavy pot or Dutch oven over medium heat. Add the cinnamon stick, cardamom, cloves, and bay leaf; toast until fragrant, about 30 seconds.
Add the onions and a pinch of salt. Cook, stirring often, until deep golden brown, 10–12 minutes.
Stir in the garlic and ginger; cook until fragrant, 1–2 minutes.
Add the ground cumin, ground coriander, paprika (if using), and the remaining 1/2 tsp salt. Stir for 30–45 seconds; if the spices stick, splash in a tablespoon of water to prevent burning.
Add the tomatoes and cook, stirring, until thickened and the oil begins to separate from the masala, 6–8 minutes.
Add the marinated lamb and all its marinade. Cook, stirring, until the lamb loses its raw color, 4–5 minutes.
Pour in 1 1/2 cups water or stock and bring to a gentle boil. Reduce heat to low, cover, and simmer until the lamb is tender, 60–90 minutes, stirring occasionally and adding splashes of water as needed to maintain a saucy consistency.
Finish the curry: Stir in the garam masala and brown sugar (if using). Simmer uncovered for 5 minutes more. Taste and adjust salt or heat as desired. For a richer finish, swirl in a small knob of butter or a spoonful of yogurt off the heat.
Remove the whole spices if you like. Rest the curry for 5–10 minutes to meld flavors.
Garnish with chopped cilantro and serve hot with basmati rice or naan.