Spiced Lamb Curry for One

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Spiced Lamb Curry for One AI-generated image
60 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Lamb shoulder Boneless lamb leg, diced to a similar size; it is leaner, so check tenderness toward the end of cooking.
  • Canned chopped tomatoes An equal amount of passata; the sauce will be smoother.
  • Fresh coriander leaves Fresh flat-leaf parsley for a fresh, herbaceous garnish.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein30 g
Carbohydrates18 g
Fat29 g

Fiber 4 g · Sugar 7 g · Sodium 650 mg

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A rich and aromatic lamb curry infused with warm spices and simmered to tender perfection. This single-serving recipe brings bold Indian flavors to your kitchen with an easy-to-follow process.

Indian

Steps

  1. Heat the oil in a pan over medium heat.
  2. Add the chopped onion and sauté until golden brown.
  3. Stir in the garlic and ginger and cook for 1 minute.
  4. Add the cumin, coriander, turmeric, chili powder, and cinnamon; cook for 30 seconds until fragrant.
  5. Add the diced lamb and brown on all sides.
  6. Pour in the chopped tomatoes and water, stir well.
  7. Season with salt, cover, and simmer on low heat for 45 minutes or until the lamb is tender.
  8. Garnish with fresh coriander leaves before serving.

Tips for Spiced Lamb Curry for One

  • The finished sauce should look glossy and cling to the lamb; if it seems watery, allow a little extra time for it to reduce.
  • Keep the spice mixture moving in the pan so it turns fragrant without scorching; burnt spices can make the curry taste bitter.
  • A small, heavy-based saucepan with a snug lid helps the single portion simmer evenly and limits moisture loss.

Drink pairing

A medium-bodied red like a Rioja
Its ripe fruit and gentle spice complement the lamb and warm curry spices without overwhelming the aromatic sauce.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the lamb is tender?
It should yield easily to a fork and feel soft rather than chewy. If it is still firm, continue simmering gently and check again.

Can I make this curry ahead?
Yes. The flavors often meld after a night in the refrigerator; store it promptly and reheat until steaming hot before serving.

What can I serve with this curry?
Steamed rice or warm flatbread works well for catching the rich sauce; a spoonful of plain yogurt can add a cool contrast.
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