Rick Stein’s Lamb Curry

Rick Stein’s Lamb Curry is a rich and aromatic dish that combines tender lamb with a medley of spices for a truly satisfying meal. Perfect for special occasions or cozy family dinners, this curry is slow-cooked to perfection, resulting in meat that melts in your mouth. Ready in under two hours, this dish is a flavorful journey into the heart of Indian-inspired cuisine.

What is Rick Stein’s Lamb Curry?

Rick Stein’s Lamb Curry is a traditional Indian-style dish made by simmering lamb in a richly spiced gravy. Featuring layers of flavors from fresh herbs, warm spices, and creamy yogurt, it’s a comforting and hearty curry that pairs beautifully with rice or bread.

Other Yummy Recipes

• Nigel Slater Lemon Trifle
• Nigel Slater Salmon Fish Cakes
• Rick Stein Cassoulet

Why You Should Try This Recipe

• Authentic Flavors: A blend of Indian spices delivers depth and complexity.
• Slow-Cooked Perfection: Tender, juicy lamb infused with rich flavors.
• Versatile Pairing: Perfect with rice, naan, or a side of vegetables.
• Great for Entertaining: A standout dish for family meals or dinner parties.
• Make-Ahead Friendly: Tastes even better the next day as flavors develop.

Ingredients Needed for Rick Stein’s Lamb Curry

• Lamb shoulder: 1 kg, cut into chunks
• Onions: 2 large, finely sliced
• Garlic cloves: 4, minced
• Ginger: 2-inch piece, grated
• Tomatoes: 3 large, chopped
• Plain yogurt: 200ml, for richness
• Vegetable oil: 3 tablespoons, for frying
• Cumin seeds: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Coriander powder: 1 tablespoon
• Garam masala: 1 teaspoon
• Red chili powder: ½ teaspoon (adjust to taste)
• Bay leaves: 2, for aroma
• Salt: To taste
• Fresh coriander: A handful, chopped for garnish
• Water or lamb stock: 400ml, for cooking

Kitchen Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Knife and chopping board
• Grater
• Mixing bowls
• Wooden spoon

Instructions to Make Rick Stein’s Lamb Curry

1. Heat the oil: In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and bay leaves, cooking until fragrant.
2. Cook the onions: Add the sliced onions and sauté until golden brown, stirring occasionally.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking until aromatic.
4. Incorporate the spices: Mix in turmeric, coriander powder, garam masala, and chili powder. Cook for a minute to release their flavors.
5. Add tomatoes: Stir in the chopped tomatoes and cook until softened and the oil begins to separate.
6. Brown the lamb: Add the lamb chunks and stir to coat them with the spice mixture. Cook for 5-7 minutes until the lamb starts to brown.
7. Add yogurt and stock: Stir in the yogurt gradually, then pour in the water or lamb stock. Mix well and season with salt.
8. Simmer the curry: Cover the pot, reduce the heat to low, and let it simmer for 1½ to 2 hours, stirring occasionally, until the lamb is tender.
9. Garnish and serve: Sprinkle chopped fresh coriander on top before serving hot with rice or naan.

What to Serve With Rick Stein’s Lamb Curry

• Steamed Basmati Rice: A classic pairing that complements the curry perfectly.
• Naan Bread: Ideal for scooping up the rich, flavorful gravy.
• Raita: A cooling yogurt-based side dish to balance the spices.
• Pickles and Chutneys: Add a tangy and sweet contrast.

Pro Tips for Making the Best Lamb Curry

• Use lamb shoulder: It’s the best cut for tender and juicy results.
• Cook onions thoroughly: Golden onions form the flavorful base of the curry.
• Adjust spices to taste: Customize the spice level by modifying chili powder.
• Don’t rush the simmering: Slow cooking allows the lamb to absorb the spices.
• Fresh herbs are key: Garnish with coriander for a fresh, vibrant finish.
• Make it ahead: The flavors intensify when the curry is reheated the next day.

What are Variations of Rick Stein’s Lamb Curry?

• Add potatoes: Include chunks of potatoes for a hearty one-pot meal.
• Use coconut milk: Replace yogurt with coconut milk for a creamier texture.
• Incorporate spinach: Add fresh spinach leaves for a nutritious twist.
• Make it spicy: Add extra chili powder or fresh green chilies for more heat.

How Do I Store Rick Stein’s Lamb Curry?

• Refrigerate in an airtight container: Store for up to 3 days.
• Freeze for later: Portion into freezer-safe containers and freeze for up to 3 months.
• Reheat gently: Warm on the stovetop or microwave until heated through.

How Do I Reheat Rick Stein’s Lamb Curry?

• On the stovetop: Heat in a saucepan over low heat, stirring occasionally.
• In the microwave: Place in a microwave-safe dish and heat on medium power, stirring halfway through.
• Add a splash of water: If the curry thickens, add a little water or stock to loosen the gravy.

How Can I Make Rick Stein’s Lamb Curry Healthier?

• Use less oil: Reduce the amount of oil in the recipe.
• Opt for leaner lamb: Trim excess fat from the lamb shoulder.
• Add vegetables: Include carrots, peas, or bell peppers for extra nutrition.
• Serve with brown rice: Swap basmati rice for a fiber-rich option.

Nutrition Value (per serving):

• Calories: 400 kcal
• Protein: 30g
• Fat: 20g
• Carbohydrates: 20g
• Fiber: 4g

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Final Words

Rick Stein’s Lamb Curry is a hearty, aromatic dish that’s perfect for sharing with family and friends. With its tender lamb, richly spiced gravy, and vibrant garnishes, this curry is sure to become a favorite. Serve with rice or naan and enjoy a taste of authentic Indian-inspired cuisine!