Indian Slow-Cooked Lamb Curry

Ingredients

• 800 g boneless lamb shoulder or leg, cut into 1.5-inch cubes
• ½ cup plain whole-milk yogurt
• 4 tablespoons vegetable oil
• 2 whole large yellow onions, thinly sliced
• 6 whole garlic cloves, peeled and minced
• 2 tablespoon fresh ginger, peeled and grated on a microplane
• 400 g canned crushed tomatoes
• ¾ cup heavy cream
• 1.5 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Kashmiri chili powder or paprika
• ½ teaspoon turmeric powder
• 1 teaspoon salt, to taste
• ½ teaspoon black pepper, freshly ground
• 2 whole bay leaves
• 1 cup water or lamb stock
• 3 tablespoon fresh cilantro leaves, chopped
• 1 teaspoon fresh ginger julienne, for garnish

Instructions

1. 1

   Pat 800g of boneless lamb shoulder or leg cubes completely dry with paper towels — removing surface moisture is crucial for achieving a rich, deeply browned crust rather than steamed, gray meat. Season generously on all sides with 0.5 teaspoon salt and 0.25 teaspoon black pepper, stirring to coat evenly.

2. 2

   In a small bowl, whisk together 0.5 cup plain whole-milk yogurt and set aside — this will help tenderize the lamb and add richness to the sauce.

3. 3

   Set a large Dutch oven or heavy-bottomed 5-quart pot over medium-high heat. Pour in 4 tablespoons vegetable oil and let it preheat for 2 minutes until it shimmers and a wisp of smoke appears — you need it hot enough for a proper sear.

4. 4

   Working in two batches to avoid crowding the pot, add the lamb cubes in a single layer. Sear without moving them for 3-4 minutes until a deep golden-brown crust forms on the bottom. Flip each piece and sear the other side for another 2-3 minutes until all sides are caramelized. Listen for a steady sizzle; if it's silent, the oil isn't hot enough. Transfer the browned lamb to a plate and repeat with the remaining batch.

5. 5

   Reduce the heat to medium. Add 2 large yellow onions, thinly sliced, to the pot with the rendered lamb fat and drippings. Sauté, stirring occasionally, for 8-10 minutes until the onions are deeply golden and caramelized at the edges — this sweet, savory base is what gives the curry its signature depth. If they start to stick, add a splash of water and scrape up the browned bits with a wooden spoon.

6. 6

   Add 6 minced garlic cloves and 2 tablespoons grated fresh ginger to the onions. Cook, stirring constantly, for 1-2 minutes until fragrant — you should smell a pungent, warm aroma. Be careful not to let them burn; if they start to color too quickly, reduce to medium-low.

7. 7

   Add 1.5 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon Kashmiri chili powder, and 0.5 teaspoon turmeric powder. Stir constantly for 30-45 seconds until the spices coat the onions and release their essential oils — the mixture should be fragrant and slightly darkened. This 'blooming' step concentrates the spice flavors and removes any raw, dusty taste.

8. 8

   Pour in the whisked yogurt, stirring gently and continuously for 1-2 minutes. The yogurt will initially look separated, but keep stirring — it will eventually blend into the onions and spices to form a thick, creamy base. Do not let it stick to the bottom; scrape the pot frequently.

9. 9

   Add 400g canned crushed tomatoes and stir well to combine. The mixture should look thick and chunky. Cook for 2-3 minutes, stirring occasionally, until the tomatoes warm through and begin to lose their raw edge.

10. 10

    Return the browned lamb and any accumulated juices to the pot, nestling the pieces into the sauce. Add 2 bay leaves and 1 cup water or lamb stock — the liquid should come about halfway up the sides of the meat. Bring to a gentle simmer over medium-high heat, then immediately reduce to low.

11. 11

    Cover the pot with the lid slightly ajar (leaving about a 1-inch gap) to allow gentle evaporation. Simmer over low heat for 45-50 minutes, stirring gently every 15 minutes, until the lamb is completely tender — a fork should pierce the meat with almost no resistance. The sauce should reduce and thicken slightly, clinging to the meat. Taste and adjust salt and pepper as needed.

12. 12

    Remove from heat. Stir in 0.75 cup heavy cream, stirring gently until fully incorporated — the sauce will become silky and pale. This final addition balances the spices and adds richness. Let it rest off heat for 2-3 minutes so the flavors marry.

13. 13

    Taste and adjust seasoning with additional salt and black pepper if needed. Remove the bay leaves and discard.

14. 14

    Ladle the lamb and sauce into bowls or a serving dish. Garnish generously with 3 tablespoons fresh chopped cilantro and 1 teaspoon fresh ginger julienne for brightness and a subtle kick. Serve hot with steamed basmati rice or warm naan bread to soak up the creamy sauce.

Tools you’ll need

• paper towels
• small mixing bowl
• whisk
• large Dutch oven or 5-quart heavy-bottomed pot
• lid for pot
• wooden spoon
• tongs
• plate
• microplane grater
• instant-read thermometer (optional)
• ladle
• knife for julienning ginger

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