Indian · Dinner
Lamb Curry Rice Bowl
A complete weeknight bowl of slow-simmered lamb in a tomato-onion gravy spooned over basmati rice, finished with garam masala and fresh coriander.
$
10 minsPrep
35 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
585Calories
38gProtein
22gFat
52gCarbs
4gSugar
2gFiber
720mgSodium
95mgChol
Goes well with
MerlotMerlot — A medium-bodied red with soft t...
local
Masala ChaiMasala Chai — A clean, aromatic tea that...
international
Instructions
1
Prep
Rinse 140g basmati rice. Finely chop 1 medium onion and 2 small tomatoes. Measure ginger-garlic paste (2 tbsp), kashmiri chilli powder, ground coriander, ground cumin, turmeric, garam masala. Cut 400g lamb shoulder into 1-inch pieces. Lightly crush 4 cardamom pods. Chop fresh coriander and julienne fresh ginger for garnish.
2
Boil
Combine rice, 260ml water, and 0.25 tsp salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes. Remove from heat and rest covered 5 minutes until tender and water absorbed.
3
Sear
While rice cooks, heat 3 tbsp oil in a heavy saucepan over medium-high heat. Add 4 cardamom pods, 2 cinnamon sticks, and 2 bay leaves; sizzle 30 seconds until fragrant. Add lamb pieces and sear 5 minutes, turning, until deeply browned on all sides. Remove and set aside.
4
Saute
Lower heat to medium. Add chopped onion to the same pan and cook 7 minutes, stirring often, until deep golden brown. Add 2 tbsp ginger-garlic paste and cook 1 minute until raw smell fades.
5
Build
Add chopped tomatoes, 2 tsp tomato paste, kashmiri chilli powder, ground coriander, ground cumin, turmeric, and 1.5 tsp salt. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at the edges. Return lamb with juices and stir in 400ml hot water. Cover and simmer on low 25 minutes, stirring once, until lamb is fork-tender.
6
Reduce
Uncover and simmer on medium 2 minutes if gravy is too loose until it clings tightly to meat. Stir in 1 tsp garam masala off the heat.
7
Plate
Fluff rice with a fork. Spoon rice into bowls, top with lamb curry, and garnish with fresh coriander and julienned ginger. Serve with mango pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb shoulder
- 140g (4.9 oz) basmati rice
- 260ml (1 cup + 1 tbsp) water
- 3 tbsp neutral oil
- 1 medium yellow onion
- 2 tbsp ginger-garlic paste
- 4 green cardamom pods
- 2 cinnamon sticks
- 2 bay leaves
- 2 small tomatoes
- 2 tsp tomato paste
- 2 tsp kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1.75 tsp salt
- 1 tsp garam masala
- 2 tbsp fresh coriander
- 2 tsp fresh ginger