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Indian Lamb Curry
Indian Lamb Curry made in an hour with and easy homemade curry spice mix and creamy tomato sauce, simmered on low heat until fall apart tender.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 323 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1/4 cup vegetable oil
- 2 bay leaves
- 4 whole cloves
- 10 black peppercorns
- 2 yellow onions chopped
- 2 pounds boneless lamb cut into 1 pieces
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Turmeric
- 2 teaspoons Coriander
- 2 teaspoons garam masala
- 2 cups water
- 1/2 cup tomato puree
- 1/2 cup Greek yogurt
- cilantro for garnish (optional)
Instructions
- To a large skillet or dutch oven add the oil on medium heat with the bay leaves, cloves, peppercorns and onions and cook, stirring, for 8-10 minutes.
- Add in the lamb, ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander and garam masala cooking and stirring for an additional 8-10 minutes.
- Add in the water and tomato puree and let simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.
Cup of Yum
Nutrition Information
Calories
323kcal
(16%)
Carbohydrates
7g
(2%)
Protein
33g
(66%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
99mg
(33%)
Sodium
310mg
(13%)
Potassium
602mg
(17%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
110IU
(2%)
Vitamin C
5.6mg
(6%)
Calcium
53mg
(5%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 323
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 310mg | 13% |
| Potassium | 602mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.