PAKISTANI LAMB CURRY

Pakistani Lamb Curry image

An authentic, restaurant quality Pakistani lamb curry where you can easily adjust the heat. Eat with naan bread or basmati rice!

Provided by Myleen Sagrado Sjödin

Categories Meat and Poultry Recipes Lamb

Time 1h

Yield 6

Number Of Ingredients 17

Previous Next

Ingredients

2 tablespoons ghee
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
½ cup water
1 (4 inch) piece ginger, peeled and roughly chopped
6 cloves garlic, chopped
2 pounds cubed leg of lamb meat
1 tablespoon salt, or to taste
1 tablespoon ground paprika
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne pepper, or to taste
2 small serrano peppers, finely chopped, or to taste
1 tablespoon water, or as needed
2 tablespoons chopped fresh cilantro, or to taste
2 teaspoons garam masala

Steps:

Heat ghee in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic; puree sauce until smooth.
Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low; simmer until tender and easily pulled apart with a fork, about 30 minutes.
Place serrano peppers in a small food processor; grind with 1 tablespoon water until a paste forms. Add to the lamb; continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 16.9 g, Cholesterol 72.3 mg, Fat 16.5 g, Fiber 4.9 g, Protein 20.3 g, SaturatedFat 7.4 g, Sodium 1386.8 mg, Sugar 1.5 g