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spicy lamb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1.5 lb lamb, cut into 1-inch cubes (shoulder or leg) or ground lamb
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 fresh red chilies, thinly sliced (1–2, adjust to taste)
  • 1 tbsp tomato paste
  • 1 tsp chili flakes (or Aleppo for milder heat)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground cinnamon (optional)
  • 0.5 cup crushed tomatoes (or passata)
  • 0.33 cup plain yogurt (room temperature)
  • 0.5 cup stock or water
  • 1 tbsp lemon juice (plus more to taste)
  • Salt and black pepper, to taste
  • 1 tbsp butter or ghee, for finishing

Instructions
 

  • Pat the lamb dry and season generously with salt and black pepper.
  • Heat the oil in a large skillet over medium-high until shimmering. Sear the lamb in batches 2–3 minutes per side until well browned. Transfer to a plate and repeat with remaining lamb.
  • Lower heat to medium. Add the onion and cook 3–4 minutes until translucent and lightly golden, scraping up browned bits.
  • Stir in garlic, ginger, and fresh chili; cook 30–60 seconds until fragrant.
  • Add tomato paste, chili flakes, cumin, coriander, smoked paprika, and cinnamon. Cook 1–2 minutes, stirring, until the paste darkens and smells toasty.
  • Add crushed tomatoes and stock; stir, then return lamb and any accumulated juices. Reduce heat to medium-low and simmer 8–12 minutes for cubed lamb or 5–7 minutes for ground lamb, until just tender and sauce thickens.
  • Off the heat, stir in the yogurt to make the sauce silky. If needed, return to low heat for 30 seconds to warm through without boiling.
  • Stir in butter or ghee and lemon juice. Taste and adjust salt, lemon, or chili flakes as desired.
  • Serve over rice or with flatbreads. Garnish with fresh herbs, sliced red onion, and an optional dollop of yogurt.