Nigella Lawson Lamb Curry is a flavorful and aromatic dish made with tender lamb, spices, and creamy coconut milk. Named after the renowned chef Nigella Lawson, this curry offers a melt-in-your-mouth texture and a rich blend of Indian-inspired flavors.
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💗 The Benefits of Trying This Delicious Recipe
- Flavorful and aromatic. Cumin, coriander, and garam masala give the lamb a deep, fragrant flavor.
- Tender and succulent lamb. Lamb’s shoulder slow-cooks in the curry sauce, making it tender and juicy.
- Creamy and indulgent. Coconut milk adds a smooth, thick texture that complements spices and improves curries.
- Easy to make. Clear directions and easy-to-find ingredients make this dish suitable for both novice and seasoned cooks. Lamb curry is easy to make.
🍗 Nigella Lawson Lamb Curry Ingredients
- 1 shoulder of lamb (cut into large chunks)
- 1 large onion
- 5 cloves garlic (finely chopped)
- 1 bunch fresh coriander (chopped)
- ½ bunch fresh mint (chopped)
- 4 green chilies (deseeded and finely chopped)
- 2 tablespoons vegetable oil (or groundnut oil)
- 1 tablespoon butter
- 2½ centimeters piece of fresh ginger (finely chopped)
- 5 tomatoes (quartered)
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- 1 tub natural yogurt
- 1 lemon (juiced)
- 1 pinch of fennel seeds
- 1 pinch of cumin seeds
- 1 pinch of coriander seeds
- 1 pinch of green cardamom
- 1 pinch of clove
- 1 pinch of chili flakes
- 1 pinch of fenugreek leaves
- 1 pinch of turmeric
- 1 pinch of ground cumin
- 1 pinch of Maldon salt
🍲 Instructions For This Delicious Lamb Curry
- Carefully toast the whole spices in a dry frying pan until their fragrances are released, taking care not to burn them. In a pestle and mortar, grind ingredients to a powder, then add the remaining seasonings and combine.
- After the initial sizzling, add the onions to a cast-iron casserole and cook over low heat for 10 to 15 minutes, or until softened. Add the garlic and fresh pepper near the conclusion of the cooking process. Allow the spice blend to combine in the heat before adding.
- Add the lamb to the mixture and stir to coat. Cover the tomato mixture with stock and add to the pan. Add lemon juice, mint, and three-quarters of the coriander. Reduce heat, cover, and simmer on low for approximately two hours, stirring intermittently.
- At the end of simmering, stir in the remaining coriander and yogurt, reserving a few fronds for garnish. Several tips. Taste the curry frequently as it cooks; you may need to modify the seasoning; I frequently end up adding more chili powder or cumin powder. It’s not the end of the world if you don’t have time to dry-fry spices or even grind them in a mortar and pestle; if you’re pressed for time, you can throw everything into a food processor.
- If you don’t have time to bone and cube a lamb shoulder yourself, you can purchase it already cubed; however, the cubes must be at least 1.5 inches.
💭 Recipe Tips
- Adjust the spice level. Start with less red chili powder and add to taste. It’s easier to increase heat than reduce it.
- Consistency control. To thin curry, add water or vegetable broth. If too thin, simmer uncovered to evaporate the liquid.
- Don’t rush the browning. Carefully brown the meat before adding other ingredients. This procedure makes meat soft and flavorful.
- Mind the salt. Store-bought tomato paste may already include salt, so apply salt sparingly. Season to taste.
- Experiment with garnishes. Garnishes improve display and taste. Topping your Nigella Toad with cilantro, lime juice, or toasted coconut flakes is delicious. Nigella Lawson Lamb Curry.
🍚 What To Serve With Lamb Curry?
Nigella Lawson Lamb Curry pairs well with various accompaniments serve it with steamed basmati rice for a classic combination naan bread or roti make excellent choices for mopping up the flavorful sauce. For added freshness, a side of cucumber raita or a crisp green salad complements the rich curry perfectly.
🎚 How To Store Lamb Curry?
- In the fridge. After cooling, store Traditional Nigella Lawson Lamb Curry in an airtight container refrigerate for three days after cooking. Serve heated.
- In the freezer. After cooling, place Traditional Nigella Lawson Lamb Curry in a freezer-safe container or bag date and freeze for three months. Preserve flavor and texture by thawing overnight.
🔥 How To Reheat Lamb Curry?
- On the Stovetop. Put your curry in a pot stir occasionally over medium-low heat to heat the curry it evenly distributes heat and preserves flavors and textures.
- In the Microwave. Cover the curry in a microwave-safe dish with a lid or plastic wrap stirring between heating intervals, obtain the desired temperature. Overheating causes uneven reheating and texture loss.
- In the Oven. Lower the oven temperature to 300°F (150°C). Transfer the curry to a foil-covered oven-safe dish and bake. Reheat for 20–30 minutes. This preserves flavor and moisture.
FAQs
How Can I Achieve A Thick And Rich Gravy Consistency In Lamb Curry?
To achieve a thick and rich gravy in Lamb Curry, simmer the curry uncovered for an extended period to allow the liquid to reduce and thicken naturally.
Can I Make Lamb Curry In A Slow Cooker Or Instant Pot?
Yes, Lamb Curry can be made in both a slow cooker and an Instant Pot. In a slow cooker, simply combine all the ingredients and cook on low heat for 6-8 hours or high heat for 3-4 hours. In an Instant Pot, pressure cook the curry for around 25 minutes, followed by a natural release or quick release.
What Is The Difference Between Lamb Curry And Lamb Rogan Josh?
Lamb Curry is a broad term for any curry dish made with lamb, while Lamb Rogan Josh is a specific Kashmiri curry known for its vibrant red color and aromatic spices like cardamom, cloves, and Kashmiri red chili.
What Can I Do To Make Nigella Lawson Lamb Curry Less Spicy?
To make Nigella Lawson Lamb Curry less spicy, reduce the amount of red chili powder or omit it altogether. Adjust the spice level by adding a bit of sweetness, such as a spoonful of honey or a splash of coconut milk, to balance the flavors.
Can I Add Vegetables To Nigella Lawson Lamb Curry?
Yes, you can add vegetables to Nigella Lawson Lamb Curry to enhance its flavor and nutritional value. Popular choices include diced potatoes, carrots, bell peppers, peas, or cauliflower.
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Nigella Lawson Lamb Curry Nutrition Facts
Amount Per Serving
- Calories: 500 calories
- Fat: 35 grams
- Saturated Fat: 16 grams
- Carbohydrates: 15 grams
- Fiber: 4 grams
- Protein: 40 grams
- Sodium: 700 milligrams
- Sugar: 4 grams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lawson Lamb Curry
Description
This Lamb Curry recipe from Nigella Lawson is tasty and smells great. This curry has a great mix of flavors because it is made with soft lamb shoulder, fragrant spices like cumin and coriander, and creamy coconut milk.
Ingredients
Stock
Instructions
- Carefully toast the whole spices in a dry frying pan until their fragrances are released, taking care not to burn them. In a pestle and mortar, grind ingredients to a powder, then add remaining seasonings and combine.
- After the initial sizzling, add the onions to a cast-iron casserole and cook over low heat for 10 to 15 minutes, or until softened. Add the garlic and fresh pepper near the conclusion of the cooking process. Allow the spice blend to combine in the heat before adding.
- Add the lamb to the mixture and stir to coat. Cover the tomato mixture with stock and add to the pan. Add lemon juice, mint, and three-quarters of the coriander. Reduce heat, cover, and simmer on low for approximately two hours, stirring intermittently.
- At the end of simmering, stir in the remaining coriander and yoghurt, reserving a few fronds for garnish. Several tips. Taste the curry frequently as it cooks; you may need to modify the seasoning; I frequently end up adding more chili powder or cumin powder.
- It’s not the end of the world if you don’t have time to dry-fry spices or even grind them in a mortar and pestle; if you’re pressed for time, you can throw everything into a food processor.
- If you don’t have time to bone and cube a lamb shoulder yourself, you can purchase it already cubed; however, the cubes must be at least 1.5 inches.
Notes
- Adjust the spice level. Start with less red chili powder and add to taste. It’s easier to increase heat than reduce it.
- Consistency control. To thin curry, add water or vegetable broth. If too thin, simmer uncovered to evaporate the liquid.
- Don’t rush the browning. Carefully brown the meat before adding other ingredients. This procedure makes meat soft and flavorful.
- Mind the salt. Store-bought tomato paste may already include salt, so apply salt sparingly. Season to taste.
- Experiment with garnishes. Garnishes improve display and taste. Topping your Nigella Toad with cilantro, lime juice, or toasted coconut flakes is delicious. Nigella Lawson Lamb Curry.