Spiced Lamb Curry with Fragrant Rice

Ingredients

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the lamb chunks to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the ground turmeric, cumin, coriander, and cardamom. Add this spice mixture to the pot and stir well to coat the lamb.
5. 5.
   Add the cinnamon stick, coconut milk, water, tomato paste, soy sauce, and brown sugar to the pot. Stir to combine all the ingredients.
6. 6.
   Bring the curry to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the spiced lamb curry over fragrant rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the curry.
• If you prefer a thicker curry sauce, mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• To enhance the flavors, marinate the lamb in the spice mixture for a few hours or overnight before cooking.
• Serve the curry with a side of pickled vegetables for a refreshing contrast to the rich flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the spiced lamb curry over a bed of fragrant rice, such as basmati or jasmine rice, to soak up the delicious curry sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To elevate the presentation of this dish, serve the curry in individual bowls or on a large platter. Sprinkle some additional chopped cilantro on top for a vibrant touch. Accompany the curry with a side of pickled vegetables or a fresh salad to add visual appeal to the overall presentation.