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Servings: 6
Calories: 284kcal
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 3-inch cinnamon stick
- 6 whole cloves
- 1 teaspoon cardamom powder
- 1 bay leaf
- 1 cup yellow onion finely chopped
- 5 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 3 pounds boneless lamb shoulder cut into 1-inch cubes
- 1½ teaspoons salt
- 4 teaspoons garam masala
- 4 teaspoons paprika
- 1 tablespoon curry powder
- ¼ cup tomato paste
- 1½ cups chicken stock
- ½ cup plain full-fat yogurt
- ¼ cup fresh cilantro chopped (optional, for garnish)
Instructions
- In a large pot or skillet over medium heat, melt the butter. Add the cinnamon stick, cloves, bay leaf, and cardamom. Cook for about 1 minute until fragrant.2 tablespoons unsalted butter, 1 3-inch cinnamon stick, 6 whole cloves, 1 teaspoon cardamom powder, 1 bay leaf
- Add the onions and cook until soft, about 5 minutes. Stir in the garlic and ginger and cook for another minute.1 cup yellow onion, 5 garlic cloves, 1 tablespoon fresh ginger
- Add the lamb pieces and season with salt. Cook until browned on all sides, about 6–8 minutes.3 pounds boneless lamb shoulder, 1½ teaspoons salt
- Stir in the garam masala, paprika, and curry powder. Add the tomato paste and cook for 2–3 minutes, stirring, until slightly darkened and fragrant.4 teaspoons garam masala, 4 teaspoons paprika, 1 tablespoon curry powder, ¼ cup tomato paste
- Pour in the chicken stock and bring to a gentle simmer.1½ cups chicken stock
- Transfer everything to a deep, air fryer-safe dish and cover tightly with foil.
- Preheat the air fryer to 340°F (170°C).
- Cook for 75–90 minutes, stirring halfway through if possible, until the lamb is tender. Carefully remove the dish from the air fryer.
- In a small bowl, mix the yogurt with a few spoonfuls of the hot sauce to temper it, then stir it back into the dish.½ cup plain full-fat yogurt
- Return to the air fryer (uncovered) for 5–10 minutes to heat through and slightly thicken the sauce.
- Remove the whole spices (bay leaf and cinnamon stick). Garnish with fresh cilantro and serve warm.¼ cup fresh cilantro
Notes
Here are a few tips I've picked up from making this curry that'll help yours turn out perfectly every time.
- Bloom your spices properly: Don't skip or rush the first step of cooking the whole spices in butter. That 1-minute bloom is where most of the base flavor comes from, and cutting it short will flatten the whole dish.
- Brown the lamb in batches if needed: If your pot is crowded, the lamb will steam rather than brown. Work in batches if you need to, so every piece gets proper color and that deeper savory flavor.
- Cook the tomato paste long enough: Give the tomato paste 2 to 3 full minutes in the pan with the dry spices. It needs to darken slightly before the stock goes in, which removes the raw edge and adds a richer, more complex flavor.
- Always temper the yogurt: Never stir cold yogurt straight into hot curry. Mix it with a few spoonfuls of the hot sauce first to gradually raise the temperature. This stops it from curdling and keeps the sauce silky and smooth.
- Check for doneness before uncovering: After the 75 to 90-minute cook, the lamb should be fork-tender and easy to pull apart. If it still has some resistance, give it another 10 to 15 minutes covered before moving to the uncovered finish step.
- Freeze in portions for easy meals: Let the curry cool fully, then divide into individual or two-serving portions before freezing. Smaller portions thaw faster, reheat more evenly, and mean you can pull out exactly what you need without defrosting the whole batch.
Nutrition
Calories: 284kcal | Carbohydrates: 10g | Protein: 32g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 799mg | Potassium: 716mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 4mg
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