House Lamb Curry
10m prep 1h cook 1h ready
A rich lamb curry with aromatic spices, prunes, and chickpeas, simmered for deep flavor. Serve with rotis to mop up the sweet, savory juices.
Ingredients
- 6 tbsp vegetable oil
- 1 large white onion cut in half and thinly sliced
- 7.5 fresh root ginger peeled and grated
- 4 garlic cloves minced
- 1 10/13 lbs diced lamb leg
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 7 1/16 oz canned chopped tomatoes
- 1 tsp star anise powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 3 green cardamom pods
- 4 cloves
- 4 5/12 oz prunes
- 7 1/16 oz canned chickpeas/garbanzo beans drained and rinsed
- 2 tsp salt
- 2 tsp sugar
- 1 bunch fresh coriander/cilantro leaves and stalks chopped
- 1 green chilli deseeded and thinly sliced
- Rotis
Nutrition (per serving, estimated)
Estimated based off 12 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 256 mg
- Iron: 5.73 mg
- Magnesium: 86.9 mg
- Phosphorus: 506 mg
- Potassium: 1168 mg
- Zinc: 7.67 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 tbsp vegetable oil
- 1 10/13 lbs diced lamb leg
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 7 1/16 oz canned chopped tomatoes
- 1 tsp star anise powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 3 green cardamom pods
- 4 cloves
- 4 5/12 oz prunes
- 2 tsp salt
- 2 tsp sugar
- Rotis
Prepare
- 1 large white onion, cut in half and thinly sliced
- 7.5 fresh root ginger, peeled and grated
- Mince 4 garlic cloves
- 7 1/16 oz canned chickpeas/garbanzo beans, drained and rinsed
- 1 bunch fresh coriander/cilantro, leaves and stalks chopped
- 1 green chilli, deseeded and thinly sliced
Let's Cook
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Step 1.
Heat 6 tbsp vegetable oil in a large heavy pan over medium-high heat. Add the sliced onion, grated ginger, and minced garlic, and fry for 8 minutes until the onion has softened and turned golden brown.
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Step 2.
With the heat still on medium-high, add 800g diced lamb leg, ¼ tsp ground turmeric, and ¼ tsp chilli powder. Fry for 6 minutes, stirring occasionally, until the lamb is browned all over.
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Step 3.
Add 200g canned chopped tomatoes, 500ml water, 1 tsp star anise powder, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, 3 green cardamom pods, and 4 cloves. Bring to a boil, then reduce heat to low and simmer partially covered for 30 minutes.
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Step 4.
After 30 minutes, add 125g prunes, 200g drained and rinsed chickpeas, 2 tsp salt, and 2 tsp sugar. Continue to simmer partially covered for 35–40 minutes, until the lamb is cooked through and tender.
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Step 5.
Just before serving, stir in the chopped fresh coriander and sliced green chilli. Serve with fresh rotis.
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