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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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

You may use vegetable oil in place of ghee.

Lamb shoulder may be substituted for the lamb leg.

Nutrition Facts

288 calories; protein 20.3g; carbohydrates 16.9g; fat 16.5g; cholesterol 72.3mg; sodium 1386.8mg. Full Nutrition
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