Lamb Shoulder Curry on Rice

Name: Lamb Shoulder Curry on Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Cuisine: German
Ingredients: 1 tsp freshly grated ginger; 6 cloves garlic; 6 tbsp peanut oil; 8 cardamom pods; 3 cm cinnamon stick; 2 star anise; 2 Bay leaves; 800 g lamb meat (from shoulder, cut into large bite‑sized pieces); 2 tsp cumin; 1 tsp coriander (ground, more to taste); 0.5 tsp cayenne pepper; 1 tbsp sweet paprika; 2 tbsp Tomato paste; 100 ml coconut milk; 200 ml beef broth; 250 g Wild rice blend; Salt

Prep: 15min

| Servings: 6 | Cook: 1h

A lamb shoulder curry served over rice featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!

Ingredients

1 tsp freshly grated ginger
6 cloves garlic
6 tbsp peanut oil
8 cardamom pods
3 cm cinnamon stick
2 star anise
2 Bay leaves
800 g lamb meat (from shoulder, cut into large bite‑sized pieces)
2 tsp cumin
1 tsp coriander (ground, more to taste)
0.5 tsp cayenne pepper
1 tbsp sweet paprika
2 tbsp Tomato paste
100 ml coconut milk
200 ml beef broth
250 g Wild rice blend
Salt

Instructions

1.
Peel the garlic, press through a grinder and mix with ginger. Heat oil in a wide pan, briefly sauté cardamom, cinnamon, and bay leaves, then sear lamb pieces in batches. Remove the browned meat.
2.
Sauté onions in the oil, add the garlic‑ginger mixture and cook briefly. Stir in star anise, cumin, coriander, cayenne, paprika, tomato paste, and cook for a moment. Return the lamb, season with salt, add 100 ml water and beef broth, bring to a boil and simmer gently for about 1 hour. After ~30 minutes, pour in coconut milk and, if needed, a little more water. When the meat is tender, adjust seasoning. Plate over pre‑cooked wild rice according to package instructions and serve.