For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 2 pounds lamb stew meat
- Kosher salt and freshly ground pepper
- 1/4 cup vegetable oil
- 4 green cardamom pods
- 1 1-inch piece cinnamon stick
- 1 whole clove
- 2 onions, thinly sliced
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, grated
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Kashmiri chili powder or hot paprika
- 1/2 teaspoon ground turmeric
- 3 small plum tomatoes, diced
- 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 cup frozen peas
- 1/2 cup plain whole-milk yogurt
- Cooked basmati rice, for serving
- Chopped fresh mint, for topping
Instructions
- Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
- Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
- Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 675 |
| Total Fat | 46 g |
| Saturated Fat | 17 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 113 mg |
| Sodium | 892 mg |
| Serving Size | 1 of 6 servings |
| Calories | 675 |
| Total Fat | 46 g |
| Saturated Fat | 17 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 113 mg |
| Sodium | 892 mg |
Reviews
First comment to FNK: your total time estimate is way off. Just add the minutes in each step and already you’re at 2 hours 10 minutes. I had to sear the lamb in 3 batches (to keep it to one layer) which added more time. For me, all in was about 3 hours. And well worth the effort!!
My modifications include doubling the whole spices (cardamom pods, cloves, cinnamon stick), using a mix of unpeeled baby red and gold potatoes because it’s what I had, substituting Kashmiri pepper with half Calabrian and half sweet paprika, and doubling the peas because I love them and one cup looked so paltry and sad in the pot. This is a keeper and makes it into my rotation of curries.
My modifications include doubling the whole spices (cardamom pods, cloves, cinnamon stick), using a mix of unpeeled baby red and gold potatoes because it’s what I had, substituting Kashmiri pepper with half Calabrian and half sweet paprika, and doubling the peas because I love them and one cup looked so paltry and sad in the pot. This is a keeper and makes it into my rotation of curries.