Lamb Curry With Basmati Rice

By Mark Bittman

Updated Feb. 27, 2025

Lamb Curry With Basmati Rice
Levi Brown for The New York Times; Food stylist: Maggie Ruggiero.
Total Time
45 minutes
Rating
4(419)
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
  • 2large onions, roughly chopped
  • 1tablespoon minced garlic
  • 1tablespoon minced fresh chili or crushed red-pepper flakes to taste
  • 1tablespoon minced ginger
  • 2cups chopped tomatoes (cannedare fine; include the liquid)
  • 1cup coconut milk
  • ½cup lamb juice, from Slow-Braised Lamb Shanks
  • Meat from Slow-Braised Lamb Shanks
  • 2teaspoons garam masala or curry powder
  • Salt and freshly ground black pepper
  • ½cup chopped raw cashews
  • 2cups cooked basmati rice
  • Fresh chopped cilantro for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

321 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 13 grams protein; 572 milligrams sodium

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.

Ratings

4 out of 5
419 user ratings
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Comments

JD

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

Dan Kaufman

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

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?

R M

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

Chef Anthony Manuel

I braised lamb shanks with a little red wine to deglaze the pot after I browned the shanks - then added beef stock and mirepoix and let them braise low and slow for almost two hours. Then I sautéed onions, ginger, garlic and the spices to bloom them - I had ¼ pint of homemade tomato sauce which I added and then the coconut milk and some of the braising liquid - it was delicious!!!

Tallia Attaile

Perfect way to use our leftover leg of lamb after Easter! Used peas and chopped cauliflower instead of the cashews. Also carmelized the onions before adding the liquids to add more depth. The sauce was spectacular absorbed into the fresh basmati rice. A new favorite here.

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