Jungle Lamb Curry
Spiced lamb cooked fast in a skillet with tomato and green chili for a wild, aromatic finish. Minimal ingredients, maximum flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1 lb lamb, diced into 1-inch pieces
- 1 medium onion, finely chopped
- 1 large tomato, diced
- 2 whole green chili, slit lengthwise
- 2 tbsp ginger-garlic paste
- 1 tsp cumin seeds
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 2
Add cumin seeds. When they crackle, add onion and cook until softened and golden, 4–5 minutes.
- 3
Stir in ginger-garlic paste and cook until fragrant, about 60 seconds.
- 4
Add lamb and brown on all sides with stirring, breaking up any clumps, 6–7 minutes.
- 5
Add tomato and green chili. Stir, then simmer uncovered until lamb is tender and sauce reduces, 5–6 minutes.
- 6
Season with salt and pepper to taste. Serve hot with rice or flatbread.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- chef's knife
- wooden spoon or spatula
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