Spicy Tomato Lamb Curry

Ingredients

In this Indian fast food adaptation, the traditional Croatian dish of Kuhana janjetina sa salsom od rajčice is transformed into a spicy lamb curry. The original dish is typically boiled lamb served with a tomato sauce, while the Indian version involves marinating the lamb and slow-cooking it in a flavorful tomato-based curry sauce. The addition of Indian spices and the cooking technique give the dish a completely different taste profile and texture. We alse have the original recipe for Kuhana janjetina sa salsom od rajčice, so you can check it out.

• 500g (1.1 lb) boneless lamb, cut into bite-sized pieces 500g (1.1 lb) boneless lamb, cut into bite-sized pieces
• 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-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the lamb pieces to the pan and cook until browned on all sides.
5. 5.
   In a separate bowl, mix together the tomato puree, cumin powder, coriander powder, chili powder, turmeric powder, garam masala, and salt.
6. 6.
   Pour the tomato-spice mixture over the lamb and stir well to coat the meat evenly.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the lamb is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb like leg or shoulder. Trim any excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the curry.
• If you prefer a smoother sauce, you can blend the tomato puree before adding it to the curry.
• Serve the Spicy Tomato Lamb Curry with steamed basmati rice or warm naan bread for a complete Indian meal experience.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder used.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Spicy Tomato Lamb Curry hot, garnished with fresh cilantro leaves. Accompany it with steamed basmati rice or naan bread for a satisfying meal.

Presentation advice

Present the Spicy Tomato Lamb Curry in a vibrant serving dish, allowing the rich red color of the curry to shine. Garnish with a sprinkle of fresh cilantro leaves for an added pop of green.