Indian Lamb Curry

This Indian lamb curry is worthy of your favourite curry house. Rich, fragrant tomato coconut sauce, fall apart tender lamb and just the perfect blend of spices. All ingredients are from Aldi, too. Because we love a one-stop-shop.

Okay. Bottom line is… this is delicious. This lamb curry will be a new favourite. And when it’s steaming in your bowl on top of heaps of fluffy rice and snuggled into homemade 2 ingredient naan bread, it looks like a true stunner. However, let me warn you. It goes through some stages of not looking beautiful at all. But trust me, it’s worth it. So, so worth it.

Indian Lamb Curry
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Ingredients needed

You know when you want to make a recipe (something Indian, or Asian) and some of the ingredients are from specialist shops across town, or you have to order them by post? Yeah. This recipe is not that. I will pretty much never describe any recipe on Savvy Bites as “authentic” simply because Aldi’s pretty limited in what they stock.

But that is a blessing. It means we get the most out of stocking the least. The spice mix in this curry is far from authentic, but it works like a dream and delivers a rich and flavourful curry that’s worthy of your favourite curry house.

1. brown onions
2. garlic
3. thumb size piece of ginger
4. chicken stock (made from a stock cube)
5. ground cinnamon
6. ground cumin
7. turmeric
8. curry powder
9. chopped tomatoes
10. spinach
11. coconut milk
12. dark soy sauce
13. leg of lamb
14. spinach

Step by step instructions

Start by placing the chopped onion, garlic, and ginger into the bowl of a food processor with 250ml of water and blend until it’s a smooth pulp. Now place that in a pan. Whatever pan you use to make stew or hotpot is what you’re wanting to use. Simmer this mixture on a low heat for about 15 minutes with the lid on. After the 15 minutes take the lid off and add in about a tablespoon of vegetable oil and turn up the heat to a medium-high. Continue to cook this mixture until it starts to colour a deep golden brown.

At this stage, you will be thinking that this looks really weird and you’ll want to question me on whether this will work or not. Have faith. You are only a few steps away from the best lamb curry of your life. Stay the course. *Also, this is the most “technical” part of the recipe. Everything that comes next is ridiculously easy.

Add the lamb into the pot and stir it well to get it coated in your onion and garlic mixture. Let it cook until the lamb starts to colour. This should only take about 8-10 minutes. Once the lamb is golden all over, add in the tinned tomatoes, 400ml chicken stock, and the spice mixture. Bring everything to a boil, then turn down to a simmer. Cover and let everything simmer for about 45 minutes. Just be sure to lift the lid and give it a stir once in a while to make sure it’s not catching on the bottom of the pan.

Finishing the lamb curry

At this stage, this lamb curry can be done. It will be completely delicious and will more than likely blow your mind that you just made something so amazing. But, we deserve all the extras these days. And when I say extras I mean coconut milk, spinach and some serious umami making dark soy sauce. And obnoxious amounts of coriander it that’s your jam. It is certainly mine and I proved it!

What cut of lamb should you use?

Great question! The leg is pretty much the most common cut of lamb for curries because they have so much flavour and really give themselves over the slow cooking really well. They go from being a tough cut of meat to being meltingly tender when simmered and slow-cooked in tomatoes and spices. It’s also one of the cheaper cuts of lamb so it’s great for recipes like curries that usually make plenty with leftovers. But if you happen to be in Aldi, or wherever you shop, and you see diced lamb, then, by all means, take the shortcut and grab the diced lamb.

Storing, freezing and reheating

This recipe makes a lot. Like probably enough for 6 people. But really, no one ever complained about having too much Indian style coconut curry leftover. To store it properly divide it into containers and store in the fridge for up to 3 days or place these containers in the freezer to pull out on busy weeknights, or lazy weekends. Be sure to cool the curry as quickly as possible before you place the lid on and store it.

To reheat the curry, defrost it completely and either heat gently on the stove, of in a microwave-safe dish in 30-second intervals stirring frequently.

Be sure to serve this curry with lots of fluffy rice and these 2 ingredient homemade naan bread.

Where ever you’re at in life right now, I can guarantee you will benefit from making a big batch of this Indian lamb curry.

Looking for more curry recipes? Okay!

• Thai red curry meatballs
• Coconut salmon curry
• Sweet potato curry

Indian Lamb Curry Recipe

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• Author: Deborah Thompson
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour

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Description

This Indian lamb curry is worthy of your favourite curry house. Rich, fragrant tomato coconut sauce, fall apart tender lamb and just the perfect blend of spices. All ingredients are from Aldi, too. Because we love a one-stop-shop.

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Scale 1x2x3x

Ingredients

• 2 brown onions, roughly chopped
• 4–6 cloves garlic, peeled
• 1-inch piece of ginger, peeled and roughly chopped
• 1 x 400ml tin chopped tomatoes
• 400ml chicken stock made with a stock cube
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 turmeric
• 1 x 400ml tin coconut milk
• 2 tablespoons dark soy sauce
• 750g leg of lamb, diced
• spinach (I didn’t measure, just grabbed a couple of handfuls)

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Instructions

1. Start by placing the chopped onion, garlic, and ginger into the bowl of a food processor with 250ml of water and blend until it’s a smooth pulp. Now place that in a pan. Whatever pan you use to make stew or hotpot is what you’re wanting to use. Simmer this mixture on a low heat for about 15 minutes with the lid on. After the 15 minutes take the lid off and add in about a tablespoon of vegetable oil and turn up the heat to a medium-high. Continue to cook this mixture until it starts to colour a deep golden brown.
2. At this stage, you will be thinking that this looks really weird and you’ll want to question me on whether this will work or not. Have faith. You are only a few steps away from the best lamb curry of your life. Stay the course. *Also, this is the most “technical” part of the recipe. Everything that comes next is ridiculously easy.
3. Add the lamb into the pot and stir it well to get it coated in your onion and garlic mixture. Let it cook until the lamb starts to colour. This should only take about 8-10 minutes. Once the lamb is golden all over, add in the tinned tomatoes, 400ml chicken stock, and the spice mixture, cinnamon, curry powder, cumin, and turmeric. Bring everything to a boil, then turn down to a simmer. Cover and let everything simmer for about 45 minutes. Just be sure to lift the lid and give it a stir once in a while to make sure it’s not catching on the bottom of the pan.
4. Once the lamb is tender and the sauce has reduced, add in the coconut milk and the soy sauce. Bring it up to a simmer again just to heat the coconut milk through and stir well. Turn off the heat and add in the spinach. Stir it in and cover with the lid for 5 minutes, to let the heat of the curry wilt the spinach.

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• Category: One pot meals
• Method: stove top
• Cuisine: Indian inspired

Keywords: One pot, lamb, curry, shortcut, easy

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