Guru's Lamb Curry

Indulge in the rich, aromatic flavors of *Guru's Lamb Curry*, a comforting classic that brings the essence of Indian cuisine to your table. Tender pieces of lamb are marinated in creamy yogurt and turmeric, then simmered to perfection in a spiced tomato-based gravy infused with cumin seeds, cinnamon, cardamom, and garam masala. This one-pot masterpiece features layers of bold flavors, from the caramelized onions to the fragrant ginger and garlic, all coming together in a velvety sauce. Perfectly balanced with a touch of optional sweetness and finished with a garnish of fresh cilantro, this curry pairs beautifully with steamed basmati rice, pillowy naan, or flaky roti. Whether it’s a cozy dinner or an impressive meal for guests, this slow-cooked lamb curry delivers authentic taste in every bite.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pounds lamb (shoulder or leg, cut into 1-inch pieces)
• 0.5 cups plain yogurt
• 2 large onions (finely chopped)
• 4 cloves garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 2 cups tomatoes (pureed)
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons ground coriander
• 1.5 teaspoons ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 small cinnamon stick
• 3 pieces green cardamom pods
• 1 bay leaf
• 1.5 cups water or stock
• 0.25 cups fresh cilantro leaves (chopped, for garnish)
• 1 teaspoon salt
• 0.5 teaspoons sugar (optional, to balance flavors)

Directions

Step 1

In a large mixing bowl, combine the lamb pieces with plain yogurt, turmeric powder, and a pinch of salt. Marinate for at least 30 minutes or overnight in the refrigerator for best results.

Step 2

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 3

Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaf. Fry for about 30 seconds until the spices release their aroma.

Step 4

Add the finely chopped onions and cook until golden brown, stirring occasionally, about 10-12 minutes.

Step 5

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 6

Add the pureed tomatoes, ground coriander, ground cumin, red chili powder, and salt. Cook the mixture for 10 minutes, stirring occasionally, until the oil begins to separate from the masala.

Step 7

Add the marinated lamb to the pot and stir well to coat the meat with the spice mixture. Cook for 5-7 minutes, stirring occasionally.

Step 8

Pour in the water or stock, reduce the heat to low, cover the pot, and let the curry simmer for 60-75 minutes, or until the lamb is tender. Stir occasionally and add more water if the curry becomes dry.

Step 9

Once the lamb is tender, stir in the garam masala and sugar (if using). Cook for another 5 minutes to meld the flavors.

Step 10

Remove from heat and garnish with fresh cilantro leaves.

Step 11

Serve hot with steamed basmati rice, naan, or roti.

Nutrition Facts

Serving size	(2297.4g)

Amount per serving	% Daily Value*
Calories	3487.1

Total Fat 254.3g	0%
Saturated Fat 98.0g	0%
Polyunsaturated Fat 25.3g
Cholesterol 887.3mg	0%
Sodium 3186.4mg	0%
Total Carbohydrate 99.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 47.0g
Protein 222.0g	0%

Vitamin D 58.8IU	0%
Calcium 716.7mg	0%
Iron 33.0mg	0%
Potassium 5770.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 24.9%

Carbs: 11.1%