Pakistani Lamb Curry recipe

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Ingredients

2 tablespoons ghee
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
½ cup water
1 (4 inch) piece ginger, peeled and roughly chopped
6 cloves garlic, chopped
2 pounds cubed leg of lamb meat
1 tablespoon salt, or to taste
1 tablespoon ground paprika
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne pepper, or to taste
2 small serrano peppers, finely chopped, or to taste
1 tablespoon water, or as needed
2 tablespoons chopped fresh cilantro, or to taste
2 teaspoons garam masala

Nutrition Info

288.2 calories
carbohydrate: 16.9 g
cholesterol: 72.3 mg
fat: 16.5 g
fiber: 4.9 g
protein: 20.3 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1386.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat ghee in a skillet over medium heat. Add onion, cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic, puree sauce until smooth.

  2. Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low, simmer until tender and easily pulled apart with a fork, about 30 minutes.

  3. Place serrano peppers in a small food processor, grind with 1 tablespoon water until a paste forms. Add to the lamb, continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.

Recipe Yield

6 servings

Recipe Note

An authentic, restaurant quality Pakistani lamb curry where you can easily adjust the heat. Eat with naan bread or basmati rice!

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