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Spiced Lamb Curry with Basmati Rice
A spiced Indian lamb shoulder curry with onion, spinach and tomatoes, finished with garam masala and coriander powder, served over basmati rice.
Ingredients
Instructions
Season the lamb shoulder and stir-fry it over medium-high heat until well browned, about 7 minutes.
Add the onion, spinach and tomatoes, cooking until softened, about 6 minutes.
Stir in the garam masala and coriander powder for 3 minutes.
Cook the basmati rice separately and fluff with a fork.
Let the lamb simmer for about 15 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
