Lamb Mince and Tamarind Curry
This deeply flavorful Lamb Mince and Tamarind Curry draws inspiration from South Asian cuisine, particularly regional dishes from southern India where tamarind is a key note in curries. The tender minced lamb is enhanced with the tang of tamarind, aromatic spices, and a slow-simmered masala sauce. With its comforting heat and balancing citrusy kick, this curry is a bold, fragrant main that resonates with richness and depth. It’s perfect for chilly evenings or for occasions when you want to impress with flavor.
Equipment
Large heavy-bottomed skillet or sauté pan
Cutting Board
Sharp chef's knife
Wooden spoon or spatula
Measuring cups and spoons
Small bowl (for tamarind pulp)
Fine mesh strainer (optional)
Ingredients
2 tablespoons vegetable oil - preferably neutral oil like sunflower or canola
1 large yellow onion - finely diced
4 cloves garlic - minced
1 tablespoon ginger - fresh, grated
1 pound ground lamb (minced lamb) - ideally 80/20 lean-to-fat ratio for best flavor
1 teaspoon cumin - ground
1 teaspoon ground coriander
1 teaspoon paprika - for color and mild sweetness
½ teaspoon turmeric powder- ½ teaspoon red chili powder - adjust to preferred heat level
1 teaspoon garam masala - added at the end for aroma
1 cup crushed tomatoes - canned or fresh is fine- ⅓ cup tamarind pulp - soaked in 1/2 cup warm water; strain for smoother texture
½ cup water - add more if curry is too thick
1 teaspoon salt - or to taste
2 tablespoons cilantro - fresh and chopped for garnishing
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, sauté the diced onion for 8–10 minutes until softened and golden brown. Stir frequently to avoid burning.
- Add minced garlic and grated ginger to the onions. Stir and cook for 1–2 minutes until fragrant and lightly golden.
- Add the ground lamb, breaking it apart with your spoon. Cook for 8–10 minutes until browned evenly and no pink remains. The meat should smell rich and nutty as it caramelizes.
- Stir in cumin, coriander, paprika, turmeric, and chili powder. Cook for 1–2 minutes to bloom the spices and deepen their aroma.
- Add the crushed tomatoes and cook on medium for about 5 minutes until they thicken and darken slightly in color.
- Pour in the strained tamarind pulp and 1/2 cup water. Reduce heat to low, cover, and let it simmer gently for 15–20 minutes so the flavors meld and the curry thickens. Stir occasionally to prevent sticking.
- Add garam masala and salt. Stir well and simmer uncovered for another 2–3 minutes. Taste and adjust salt or tamarind to balance the flavor—aim for tangy, savory, and warming.
- Remove from heat. Garnish with chopped cilantro just before serving.
Notes
- For a richer flavor, use bone broth instead of water.
- Substitute with ground beef if lamb is unavailable, but reduce spices slightly as beef is a more neutral base.
- Vegetarians can swap meat for lentils or crumbled paneer, though cooking times will vary.
- If tamarind pulp is unavailable, mix 2 tablespoons of tamarind paste with 1/2 cup of warm water as a substitute.
Nutrition
Calories: 454kcalCarbohydrates: 17gProtein: 21gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 83mgSodium: 741mgPotassium: 605mgFiber: 3gSugar: 8gVitamin A: 474IUVitamin C: 10mgCalcium: 72mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
