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.

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

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

Frequently Asked Questions

How long does it take to cook lamb curry?

The lamb curry takes about 90 minutes to cook after 20 minutes of preparation.

Can I use a different cut of lamb?

Yes, you can use lamb leg or lamb shanks, but cooking times may vary.

What is the best way to store leftover lamb curry?

Store leftovers in an airtight container in the fridge for up to three days.

How can I make the curry less spicy?

Reduce the amount of chili powder or use a milder chili powder.

What can I serve with lamb curry?

Serve with basmati rice, naan bread, or a cucumber raita for a refreshing side.

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.

Nutrition per serving

450

Calories

30g

Protein

30g

Fat

Savoury and perfectly seasoned grilled leg of lamb for any occasion.

Medium135 min

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