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Pakistani Lamb Curry

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Myleen Sagrado Sjödin

"An authentic, restaurant quality Pakistani lamb curry where you can easily adjust the heat. Eat with naan bread or basmati rice!"
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1 h servings 288 cals
Original recipe yields 6 servings

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  • Prep

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  1. 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.
  2. 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.
  3. 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.


  • Cook's Notes:
  • You may use vegetable oil in place of ghee.
  • Lamb shoulder may be substituted for the lamb leg.

Nutrition Facts

Per Serving: 288 calories; 16.5 g fat; 16.9 g carbohydrates; 20.3 g protein; 72 mg cholesterol; 1387 mg sodium. Full nutrition

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