Pakistani Lamb Curry

Blend together a quick curry powder from scratch for this authentic Pakistani lamb curry and top with serrano chile paste and garam masala.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 288 Calories

Ingredients

• ½ cup water
• 1 large onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon ground cumin
• 6 cloves garlic, chopped
• 1 tablespoon salt, or to taste
• 1 tablespoon ground turmeric
• 2 teaspoons garam masala
• 1 tablespoon ground coriander
• 2 tablespoons chopped fresh cilantro, or to taste
• 1 tablespoon ground paprika
• 1 tablespoon water, or as needed
• 2 tablespoons ghee
• 1 (4 inch) piece ginger, peeled and roughly chopped
• 2 pounds cubed leg of lamb meat
• 1 tablespoon ground cayenne pepper, or to taste
• 2 small serrano peppers, finely chopped, or to taste (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.