Spicy Lamb Curry (Kari Kambing)

Spicy Lamb Curry, or Kari Kambing, is a vibrant dish featuring tender lamb simmered in a medley of spices and herbs. This classic South Asian recipe offers a hearty meal with its rich flavors, making it a favorite among those who enjoy spice. Slow cooking ensures that the lamb absorbs the fragrant spices, resulting in meat that is incredibly tender. Pair this dish with warm naan or steamed rice for a comforting meal that showcases the delightful blend of ingredients.

Ingredients

• 2 lbs lamb shoulder, cubed
• 1 whole onion, finely chopped
• 4 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 tbsp curry powder
• 1/2 tsp cayenne pepper
• 1 can coconut milk
• 2 cups chicken broth
• 2 cups potatoes, diced
• 1 cup frozen peas
• 2 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté for about 2 to 3 minutes until fragrant.
2. Add the cubed lamb, curry powder, and cayenne pepper to the pot. Cook, stirring occasionally, until the lamb is browned on all sides.
3. Pour in the coconut milk and chicken broth. Stir well, then bring the mixture to a simmer. Cover and let it cook for 1.5 hours, allowing the flavors to meld and the lamb to become tender.
4. Add the diced potatoes to the pot. Continue cooking for another 30 minutes, or until the potatoes are tender and cooked through.
5. Stir in the frozen peas, cooking for an additional 5 minutes until they are heated through. Adjust seasoning with salt and pepper as needed.
6. Serve the Spicy Lamb Curry hot, paired with steamed rice or naan bread.

Keywords: Dinner, Spicy, Curry

Spice Rack: Curry Powder, Cayenne Pepper

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