Description
Slow-Cooked Lamb Curry with Garlic Naan is a comforting and flavorful dish that’s perfect for any occasion. This recipe features tender lamb simmered in a rich blend of spices, creating an aromatic curry that warms the heart. Paired with fluffy garlic naan, it’s a delightful combination that promises to impress family and friends alike. Enjoy the ease of preparation with this slow-cooked method, allowing the flavors to develop beautifully while you focus on other tasks.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) can diced tomatoes
- 1 cup plain yogurt
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Cup water or lamb stock
- Fresh cilantro, chopped (for garnish)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Prepare your ingredients by chopping the onion, mincing the garlic, grating the ginger, and cutting the lamb into chunks.
- In a large skillet over medium heat, add oil and sauté the onion until translucent. Stir in garlic and ginger until fragrant.
- Transfer aromatics to a slow cooker along with diced tomatoes, yogurt, tomato paste, spices, salt, pepper, and water or stock. Mix well.
- Cover and cook on low for 6–8 hours until the lamb is tender.
- For garlic naan (optional), mix flour and baking powder; add water to form dough. Roll out and cook on hot skillet until golden brown.
- Serve curry garnished with fresh cilantro alongside warm naan.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup of curry with 1 piece of naan (approximately 300g)
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg