Easy lamb curry recipe to get you out of your cooking comfort zone

This Indian-inspired main dish will please everyone at the table with its vibrant flavors. You may not eat lamb often, but you’ll love adding this dish to your repertoire. And you’ll love how easy it is to create a savory, filling meal.

Curry is like so many other recipes: Everyone and every family has its own special way to make it. That’s what’s so great about cooking, wouldn’t you say? A perfect example: I added green beans to this recipe for a little added substance. This easy lamb curry will delight you with its aromas, flavor and color. And it’s delicious too.

I don’t cook lamb often, but it’s nice to have something a little different to reach for when I’m looking for a flavorful dish. Paired with white rice or naan bread, this Indian-inspired curry dish is a treat for the senses.

Easy lamb curry recipe

Serves 2 – 4

Prep time: 5 minutes | Cook time: 45 minutes | Total time: 50 minutes

Ingredients:

• 1 pound cubed lamb shoulder
• 2 tablespoons vegetable oil, divided
• 1 (14.5-ounce) can diced tomatoes in juice
• 2 garlic cloves
• 1 tablespoon tomato paste
• 1 teaspoon diced red chili, seeds and membrane removed
• 1 tablespoon flour
• 1-1/2 tablespoons curry powder
• 1 tablespoon garam masala seasoning mix
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon paprika
• 1/2 teaspoon salt, divided, plus extra to season the lamb
• 1/4 teaspoon black pepper, divided, plus extra to season the lamb
• 1 cup frozen or fresh green beans
• Fresh cilantro, for garnish
• Cooked white rice to serve with the curry

Directions:

1. To a blender, add the tomatoes in juice, tomato paste, red chili, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Blend until smooth.
2. Add the flour to the blended mixture, and whisk to combine. Set the mixture aside.
3. To a small bowl, add the garam masala, curry powder, coriander, cumin, ginger, cinnamon, paprika and remaining salt and pepper, and mix to combine. Set aside.
4. Season the lamb with a bit of salt and black pepper. To a large Dutch oven or pot over medium-high heat, add the 1-1/2 tablespoons of the oil. When the oil is hot, add the lamb, and cook to brown on all sides. When done, remove the lamb from the pan, and set aside.
5. Add the remaining oil to the pot over medium heat. When the oil is hot, add the onion, and cook for about 3 minutes or until they begin to soften.
6. Add 2 tablespoons of water to the pot, along with the seasoning mixture. Stir and cook for a minute or so. Make sure the mixture doesn’t stick to the bottom of the pot.
7. Add the blended tomato mixture to the pot, along with 1 cup of water. Bring the mixture to a boil, then reduce the heat to simmer.
8. Add the lamb to the pot. If the mixture doesn’t cover the lamb, add a bit more water. Partially cover the pot with a lid, and cook for about 40 minutes. About 5 minutes before the end of the cooking time, stir in the green beans, and continue to cook.
9. Remove, and serve with cooked white rice garnished with fresh cilantro.

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