Description
A rich, thick curry featuring tender lamb shoulder slow-cooked with caramelized onions, warm spices, and tomato, finished with fresh cilantro. An intensely flavorful dish rooted in Bengali cooking tradition.
Ingredients
Scale
- 1.5 pounds (680g) lamb shoulder, bone-in, cut into chunks
- 2 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ½ cup plain yogurt
- ¼ cup tomato puree
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons vegetable oil
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 cup water
Instructions
- Heat a heavy-bottomed pot over medium heat.
- In a bowl, mix lamb with yogurt, half of the garlic and ginger, and a pinch of salt. Marinate for 15–30 minutes.
- Add oil to the pot and sauté onions until golden brown, about 20 minutes.
- Add remaining garlic and ginger. Stir in cumin, coriander, turmeric, chili powder, and a splash of water. Cook for 2 minutes.
- Add marinated lamb. Cook until browned on all sides.
- Stir in tomato puree and ½ cup water. Reduce heat, cover, and simmer for 1 hour, stirring occasionally.
- Uncover and simmer on medium until oil separates and curry thickens.
- Sprinkle with garam masala and chopped cilantro. Serve hot.
Notes
- Caramelize the onions slowly for deeper flavor.
- Use bone-in lamb for extra richness.
- Adjust chili powder to taste.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg