Sri Lankan Spicy Lamb Curry Recipe

Sri Lankan Spicy Lamb Curry is a flavorful and aromatic dish that combines tender pieces of lamb with a rich blend of spices. This traditional Sri Lankan curry is known for its bold flavors and spicy kick. The lamb is slow-cooked in a fragrant curry paste made from a mix of spices, including cinnamon, cardamom, cloves, and chili powder. The result is a tender and succulent lamb curry that is perfect served with steamed rice or roti.

4.2
14 Rating -
Rate
Non Vegdiet
1hr 50minstotal
30minsPrep
1hr 20minsCook
1hr 50m.total
30m.Prep
1hr 20m.Cook
Sri Lankan Spicy Lamb Curry
plan
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ingredients serve

Ingredients for Sri Lankan Spicy Lamb Curry Recipe

  • 83.33 gram Lamb, Cut Into Cubes
  • 0.33 tablespoon Oil
  • 0.17 Onion, Finely Chopped
  • 0.17 tablespoon Ginger, Grated
  • 0.67 cloves Cloves Of Garlic, Minced
  • 1.67 Curry Leaves
  • 0.33 teaspoon Chili Powder
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Coriander Powder
  • 0.17 teaspoon Cumin Powder
  • 0.17 stick Cinnamon
  • 0.67 Cardamom Pods
  • 0.67 Cloves
  • 66.67 milliliter Coconut Milk
  • 33.33 milliliter Water
  • As required Salt To Taste
  • as required Fresh Cilantro, For Garnish

Directions: Sri Lankan Spicy Lamb Curry Recipe

Cooking Directions

  • STEP 1.In a large pan, heat oil and sauté onions until golden brown.
  • STEP 2.Add ginger, garlic, and curry leaves and cook for a minute.
  • STEP 3.Add the lamb pieces and cook until browned on all sides.
  • STEP 4.In a separate bowl, mix together the spices - chili powder, turmeric, coriander, cumin, cinnamon, cardamom, and cloves.
  • STEP 5.Add the spice mixture to the pan and stir well to coat the lamb.
  • STEP 6.Pour in coconut milk and water, and bring to a simmer.
  • STEP 7.Cover the pan and let the curry simmer on low heat for about 1.5 to 2 hours, or until the lamb is tender.
  • STEP 8.Season with salt and adjust the spice level according to your preference.
  • STEP 9.Garnish with fresh cilantro and serve hot with steamed rice or roti.

Cooking Tips

  • For a milder version, reduce the amount of chili powder or use a mild chili powder.
  • Marinating the lamb in the spice mixture overnight will enhance the flavors.
  • If you prefer a thicker curry, you can add a tablespoon of coconut cream towards the end of cooking.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave until heated through.
  • Serve the Sri Lankan Spicy Lamb Curry with steamed rice or roti for a delicious and satisfying meal.
Nutrition
value
443
calories per serving
18 g Fat49 g Protein22 g Carbs13 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    49g
  • Carbs
    22g
  • Fiber
    13g

MacroNutrients

  • Carbs
    22g
  • Protein
    49g
  • Fiber
    13g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    282mg
  • Iron
    6mg
  • Vitamin A
    186mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    12mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    93mg
  • Manganese
    7mg
  • Phosphorus
    394mg
  • Selenium
    8mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp