The Best and Easiest Lamb Curry Recipe at Home 🍛 | Chef Simon Gault👩‍🍳

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat and beef is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is more affordable.

Crush garlic and remove the skin using a flat knife and palm tap.

Grate fresh ginger using a teaspoon to minimize waste.

Cut boneless lamb shoulder into chunky pieces, leaving the fat on for flavor.

Heat extra virgin olive oil in a pan until hot.

Brown the lamb pieces in batches, adding more olive oil if necessary.

Add crushed garlic and chunky chopped onions to the pan; sauté for about 4 minutes.

Stir in cinnamon, garam masala, cumin, and chili powder; cook for 3 minutes.

Mix lamb stock with hot water to create a concentrate and add to the pan.

Add ginger and tomato paste, cooking for a couple of minutes.

Return browned lamb to the pan, season with salt, and add peanuts.

Bring to a simmer, then cover and transfer to the preheated oven or slow cooker.

Cooking Techniques

Equipment Needed

Spice Level: