Lamb Curry (Cari d'Agneau)

Name: Lamb Curry (Cari d'Agneau)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric powder; 1 tsp chili powder (adjust to taste); 1 tsp garam masala; 1 kg lamb shoulder (cut into cubes); 2 onions (finely chopped); 3 cloves garlic (minced); 1 tbsp ginger (grated); 400 ml canned tomatoes (chopped); 250 ml coconut milk; 2 tbsp vegetable oil; 1 cinnamon stick; 4 cardamom pods (crushed); 1 tsp salt (to taste); 1/2 tsp black pepper (freshly ground); 1/4 cup fresh coriander (chopped, for garnish)

110 min 6 servings Medium

All Recipes

A rich and flavourful lamb curry with a blend of spices, perfect for a cozy meal.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Medium

Cari d'agneau, or lamb curry, is a delightful dish that brings the aromatic spices of the East to your table. This dish is not only a staple in Indian cuisine, but it has also found a beloved place in Québécois culture. The combination of tender lamb pieces cooked slowly in a rich, spiced sauce makes for a comforting and hearty meal. Whether you're hosting a dinner or looking for a satisfying weeknight meal, this lamb curry is sure to impress.

Ingredients

Servings

Spice Mix

Curry

Instructions

Prepare the Spice Mix

In a small bowl, combine ground cumin, ground coriander, turmeric powder, chili powder, and garam masala. Set aside.

Pro tip: Use freshly ground spices for the best flavour.

Sear the Lamb

Heat vegetable oil in a large pot over medium-high heat. Add the lamb cubes and sear until browned on all sides. Remove the lamb and set aside.

Pro tip: Do not overcrowd the pot to ensure proper browning.

Cook the Aromatics

In the same pot, add onions, garlic, and ginger. Sauté until the onions are translucent and fragrant, about 5 minutes.

Pro tip: Add a pinch of salt to help the onions soften faster.

Add Spices and Lamb

Add the spice mix, cinnamon stick, and cardamom pods to the pot. Stir for 1 minute until the spices are aromatic. Return the browned lamb to the pot.

Pro tip: Stir continuously to prevent the spices from burning.

Simmer the Curry

Add canned tomatoes and coconut milk. Stir to combine. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the lamb is tender.

Pro tip: Check occasionally and add a little water if the curry becomes too thick.

Finish and Serve

Season the curry with salt and black pepper to taste. Garnish with fresh coriander before serving.

Pro tip: Serve hot with basmati rice or naan for a complete meal.

💡

Tips & Tricks

<ul><li>Use fresh spices for the best flavour.</li><li>Let the curry simmer for a deeper taste.</li><li>Serve with basmati rice or naan for a complete meal.</li><li>Adjust the spice level according to your preference.</li></ul>

Serving Suggestions

Serve your lamb curry with warm basmati rice or naan bread to soak up the delicious sauce. For a refreshing contrast, pair it with a cucumber raita or a simple green salad. You can prepare the curry a day ahead and reheat it gently before serving; the flavours will develop even more. Store leftovers in an airtight container in the fridge for up to three days.

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medium

160 min

Ingredients

Spice Mix

Curry

Instructions

Prepare the Spice Mix

Sear the Lamb

Cook the Aromatics

Add Spices and Lamb

Simmer the Curry

Finish and Serve

Tips & Tricks

Serving Suggestions

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