Description
Slow-Cooked Lamb Curry with Garlic Naan is a heartwarming dish that delivers rich, aromatic flavors and tender meat. Perfect for family gatherings or meal prep, this curry combines succulent lamb simmered in a medley of spices, creating a comforting dish that is both satisfying and impressive. The accompanying garlic naan adds a fluffy, buttery touch, making every bite irresistible. Whether you serve it over rice or enjoy it on its own, this recipe will leave everyone craving more.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can diced tomatoes (14 oz)
- 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, adjust to taste
- Salt and pepper, to taste
- 1 cup water or lamb stock
- Fresh cilantro, chopped (for garnish)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Chop the onion, mince the garlic, and grate the ginger.
- Optionally, sear lamb chunks in a pan until browned.
- In a slow cooker, combine all ingredients: lamb, onion, garlic, ginger, tomatoes, yogurt, tomato paste, spices, salt, pepper, and water/stock.
- Cook on low for 6-8 hours or high for 4 hours until lamb is tender.
- For the naan: Mix flour and baking powder; gradually add water to form a soft dough. Roll out into flat circles.
- Cook naan in a skillet over medium heat for about 2-3 minutes per side until golden brown.
- Serve curry hot with freshly cooked naan and garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup curry + 1 naan (approximately 300g total)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg