Lamb curry is a dish that combines robust flavors and aromatic spices that have traveled across cultures and continents. Its origin dates back to traditional Indian cuisine, where curry was made with a special spice blend known as "masala." In Latin America, although not as common as in Asia, it has been adapted in several countries with their own variations, including the use of local ingredients and regional cooking techniques. In Mexico and Central American countries, for example, some recipes incorporate native ingredients, while in South America, lamb curry can be found as a fusion between Creole tradition and international influences. In other Latin American countries, this dish may be known simply as "Lamb stew with curry" or "Spiced lamb stew," reflecting the cultural adaptations of this universal recipe.
How to Prepare Lamb Curry
Soak the onion in water until soft, approximately 5 minutes.
Heat the oil in a large skillet over medium-high heat, add the onion and sauté until golden, approximately 4 minutes.
Reduce the heat to low, then add cilantro, cumin, cardamom, ginger, turmeric, garlic powder, freshly ground black pepper, and ground red pepper, and stir for 1 minute.
Add the cubed lamb stew meat to the skillet, then increase the temperature to medium-high and cook, stirring frequently, until the meat is evenly browned, approximately 10 to 15 minutes.
Add the broth and salt, reduce the temperature to medium, cover, and simmer until the meat is tender, approximately 20 minutes.
Uncover and simmer for approximately 20 additional minutes until the sauce thickens to the desired consistency.
Incorporate the yogurt and lemon juice and serve immediately over cooked rice.
Ingredients: Dried onion, water, vegetable oil, cilantro, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, red pepper, lamb stew meat, beef broth, salt, plain yogurt, fresh lemon juice, and rice.
