Lamb Curry With Basmati Rice

By Mark Bittman

Updated February 26, 2025

  • Levi Brown for The New York Times; Food stylist: Maggie Ruggiero.
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Total Time
45 minutes
Rating
4(441)
Comments
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This wonderfully spiced dish is halfway completed before you start cooking. I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.

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Ingredients

Yield:6 servings

  • 2 large onions, roughly chopped

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh chili or crushed red-pepper flakes to taste

  • 1 tablespoon minced ginger

  • 2 cups chopped tomatoes (cannedare fine; include the liquid)

  • 1 cup coconut milk

  • ½ cup lamb juice, from Slow-Braised Lamb Shanks

  • Meat from Slow-Braised Lamb Shanks

  • 2 teaspoons garam masala or curry powder

  • Salt and freshly ground black pepper

  • ½ cup chopped raw cashews

  • 2 cups cooked basmati rice

  • Fresh chopped cilantro for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

28 grams carbs; 25 milligrams cholesterol; 321 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 3 grams fiber; 572 milligrams sodium; 13 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.

  2. Step 2

    Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.

  3. Step 3

    Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.

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Ratings

4 out of 5
441 user ratings
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Comments

Dan Kaufman

At first I thought “cannedare fine” was a new type of tomato I never heard of.

JD

This recipe tastes great and works well with chicken or shrimp, with or without the cashews.

BEVERLY A SAUER

Would it be more flavorful to 'open' the spices and meat flavors by cooking with the onions--separately--before you add coconut milk and juices?

Amanda

A very chill and tasty recipe for leftover Christmas lamb — and it will hence be known as Boxing Day Curry in my home! Happy Holidays all!

Kathleen

This is a very simple and tasty curry--no exotic ingredients, highly flexible. I used some left-over lamb chops and threw the bones in after I cut the meat up, using chicken broth instead of lamb broth. The bones gave the sauce that essential lamb taste. I upped the spices to suit my taste--heavy on the ginger and garam masala, and added a little tumeric, per another cook's comment. Added a carrot and some leftover green beans. Garnish with lots of fresh cilantro and cashews--delish!

R M

Easy and delicious. I used lamb chops (Costco’s best!) for the meat instead of lamb shanks.

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