Indian Lamb Curry with Green Beans and Cashews
An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you cook it.
An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you cook it.
- kosher salt
- 2 cloves garlic minced
- 1 leaf
- 2 cups lower-salt chicken broth
- 2 tbs. unsalted butter or ghee
- 2 medium red onions sliced 1/4 inch thick (about 4 cups)
- one 1-1/2-inch piece fresh ginger peeled and finely chopped (about 1-1/2 tbs.)
- 6 green cardamom pods smashed
- 2-1/2 tsp. garam masala
- 1 serrano chile seeded and diced
- 1 lb. russet potatoes (about 2 large), peeled and cut i
- 12 oz. green beans, trimmed and cut into 2-inch lengths
- 1 lb. leftover roast leg of lamb, cut into 1/2-inch pie
- 1/2 cup toasted unsalted cashews
- 3 tbs. chopped fresh cilantro
- 1/2 tsp. fresh lemon juice more to taste
- Carbohydrate 14.97716095466 g
- Cholesterol 0 mg
- Fat 0.25092903740111 g
- Fiber 2.01730209285051 g
- Protein 3.304660284313 g
- Saturated Fat 0.0132048911093664 g
- Serving Size 1 1 serving (519g)
- Sodium 329.082908514644 mg
- Sugar 12.9598588618095 g
- Trans Fat 0.208217038288543 g
- Calories 70 calories
Step-by-step
- In a 12-inch skillet, melt the butter over medium heat.
- Add the onions and cook, stirring frequently, until softened but not browned, about 10 minutes.
- Stir in the ginger, cardamom, garlic, 2 tsp. of the garam masala, the chile, bay leaf, and 1-1/2 tsp. salt and cook until fragrant, about 1 minute.
- Pour in the broth and bring to a boil.
- Add the potatoes and lower the heat to medium low so the broth simmers gently.
- Cook uncovered, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the green beans and cook until just tender, about 2 minutes.
- Drain, run under cold water to stop the cooking, and set aside.
- Remove the cardamom pods and bay leaf from the skillet and stir in the green beans and lamb.
- Continue to cook until the lamb is heated through, about 5 minutes.
- Season to taste with salt.
- Stir in the cashews and cilantro, sprinkle with the remaining 1/2 tsp garam masala, and stir in the lemon juice.
- Serve immediately.
A Busy Mom's Delight: Speedy Indian Lamb Curry
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything else feels like a luxury. Dinner, however, is non-negotiable. It's the one time the whole family gathers, shares stories, and recharges before another day of chaos begins. That’s why I've mastered the art of quick, delicious, and family-friendly meals, and this Indian Lamb Curry is a perfect example. Forget complicated recipes and hours spent in the kitchen; this dish comes together surprisingly fast, even on my busiest weeknights.
The beauty of this curry lies in its adaptability. I often use leftover roast lamb, transforming a Sunday dinner into a weeknight wonder. The lamb’s already cooked, so it’s simply a matter of warming it through in a flavorful sauce. Even if you don’t have leftover lamb, this recipe works equally well with other proteins, like chicken or chickpeas for a vegetarian option. The vibrant green beans add a nice crunch and a pop of color, contrasting beautifully with the rich, savory lamb. The cashews provide a creamy texture and a subtle sweetness that balances the spices perfectly. I love experimenting with different spice combinations, sometimes adding a pinch of chili flakes for an extra kick.
The aroma alone is enough to make everyone’s mouths water. The blend of warm spices – cardamom, garam masala, and ginger – fills the kitchen with a welcoming scent, promising a delicious meal to come. It’s the kind of aroma that instantly transports you to a cozy, warm kitchen, even if you’re just rushing home from a long day at the office. The ease of preparation also makes it a great recipe for those nights when you're short on time but don't want to compromise on taste. Honestly, the satisfaction of creating a flavorful and satisfying meal in under 30 minutes is pure bliss.
Beyond its convenience, this Indian Lamb Curry is incredibly versatile. Serve it with fluffy basmati rice, naan bread, or even alongside some roasted vegetables. It's a meal that’s as comforting as it is exciting. The spices are bold enough to satisfy even the most adventurous palates, yet gentle enough to please picky eaters. I've found that even my kids, who can be notoriously fussy, gobble this curry up without complaint.
More than just a meal, this curry is a testament to the power of efficient cooking. It's a reminder that a delicious and satisfying dinner doesn't have to be complicated or time-consuming. With a little planning and the right ingredients, even the busiest mom can create a meal that's both heartwarming and delicious. So, the next time you're looking for a quick and flavorful weeknight dinner, give this Indian Lamb Curry a try. I promise, it will become a new family favorite in no time.
Tips and Variations:
- Spice Level: Adjust the amount of serrano chile to your preferred level of spiciness.
- Protein Swap: Use chicken, chickpeas, or tofu instead of lamb.
- Vegetable Variations: Add other vegetables like spinach, peas, or cauliflower.
- Creaminess Boost: Stir in a dollop of coconut milk or Greek yogurt for extra creaminess.
- Make it Ahead: The curry can be made ahead of time and reheated, making it a perfect meal prep option.
Enjoy!
