Samsung Food
Log in
Use App
Log in
Priyanka Mandal
By Priyanka Mandal

Lamb curry on the bone

8 steps
Prep:15minCook:4h
Try to use diced lamb or mutton on the bone. If unavailable can use regular diced lamb and reduce the cooking time by about half an hour. Can substitute red onion for white onion and greek yoghurt for skyr.
Updated at: Thu, 17 Aug 2023 02:52:12 GMT

Nutrition balance score

Great
Glycemic Index
20
Low
Glycemic Load
6
Low

Nutrition per serving

Calories560.9 kcal (28%)
Total Fat25.4 g (36%)
Carbs31.3 g (12%)
Sugars11.5 g (13%)
Protein55.9 g (112%)
Sodium357.6 mg (18%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prepare the ingredients. The red onion can be cut in a food processor. Grate or crush all the garlic. Grate the ginger. Dice the tomatoes. Measure out the powdered spices and dry spices in to separate bowls
Step 2
Heat 1/2 inch of olive oil in a heavy based pan or Dutch oven over a medium to high heat. When hot, add the whole spices
Step 3
After 30 seconds of frying, add all of the red onion. Turn the heat down to medium and cook until caramelising (approximately 15 min)
Step 4
Add the garlic and ginger and continue to fry for a further five minutes
Step 5
Add the diced lamb and coat in the onion mixture well
Step 6
Add all of the dried spices and continue combining well. Fry until fragrant
Step 7
Add the yoghurt, half a mug of water and reduce the heat. Keep on a very low simmer for 3-4 hours until the meat is tender. Stir occasionally and add water if starting to dry out.
Step 8
Sprinkle with chopped coriander and serve with rice, naan bread or chappatis