A boldly spiced, robust tomato-based lamb curry that freezes beautifully and can be pre-portioned for effortless weeknight meals. Serve with a selection of roasted vegetables and fragrant basmati rice.
Cut
Lamb Shoulder Roast
Cook
Oven
Serves
4
Prep time
20 Minutes
Cook time
1 hr or more
Level
Basic
Print recipe
Lamb Curry

Ingredients

  • 2 lb boneless or 3lb bone-in Atkins Ranch Lamb Shoulder, cut into pieces
  • 2 Tbsp butter, divided
  • 1/2 cup chopped yellow or white onion
  • 4 cloves finely chopped garlic
  • 2 tsp finely chopped fresh, peeled ginger
  • 1 tsp kosher or sea salt
  • 1 Tbsp red chili powder
  • 1 Tbsp ground coriander
  • 1 tsp turmeric powder
  • 1 Tbsp Garam Masala
  • 1 tsp fennel seed
  • Fresh ground black pepper
  • 2 finely chopped green chilies
  • 1 1/2 cups canned tomato puree
  • 14 oz canned coconut milk

Serve with: rice, cucumber salad, red onion and fresh cilantro.

Method

  1. Heat one tablespoon of butter in large pan with lid over medium heat. Add onions, garlic, and ginger. Stir and cook for 5 minutes. Add spices, stir, and cook for 1 minute to toast. Add peppers and tomato puree. Stir and cook for 7-10 minutes. Remove from pan and set aside.
  2. Heat remaining tablespoon of butter in same pan. Add lamb and cook for several minutes, until each side is browned.
  3. Add sauce back into pan with coconut milk. Stir to combine. Cover with a lid and simmer over low for 45 minutes.
  4. Remove lid and cook over medium-low heat for about 30 minutes until sauce thickens.
  5. Serve with rice, cucumber salad, and garnishes.