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Best Easy Lamb Kadhai Recipe

Name: Best Easy Lamb Kadhai Recipe
Total time: 45 min
Yield: 270 g
Ingredients: boneless lamb, cut into 1-inch cubes 1.25 lbs; bell pepper, cut into chunks 1 cup; tomato, chopped 1.25 cups; yellow onion, sliced 1 cup; ginger, minced 2 tbsp; garlic, minced 2 tbsp; vegetable oil 2 tbsp; crushed coriander seeds 1.5 tsp; cumin seeds 1 tsp; red chili powder 1 tsp; garam masala 1 tsp; black pepper 0.5 tsp; kosher salt 1.25 tsp; fresh cilantro, chopped 0.25 cup

Lamb kadhai is a quick-cooked wok curry with bell peppers, tomatoes, and freshly crushed spices. This high protein lamb dish is a flavorful weeknight option for busy families.

Cook 45 min Difficulty NORMAL 355 kcal

#high protein #weeknight dinner #Indian cuisine

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Ingredients

Main ingredients

boneless lamb, cut into 1-inch cubes 1.25 lbs
bell pepper, cut into chunks 1 cup
tomato, chopped 1.25 cups
yellow onion, sliced 1 cup
ginger, minced 2 tbsp
garlic, minced 2 tbsp
vegetable oil 2 tbsp

Seasonings/Sauce

crushed coriander seeds 1.5 tsp
cumin seeds 1 tsp
red chili powder 1 tsp
garam masala 1 tsp
black pepper 0.5 tsp
kosher salt 1.25 tsp
fresh cilantro, chopped 0.25 cup

Nutrition summary

Carbohydrates 12 g 13%

Protein 26 g 30%

Fat 21 g 57%

Serving size 270g

Cooking steps

1

Heat 2 tbsp vegetable oil in a heavy, wide wok or kadhai over medium-high heat until shimmering but not smoking.
2

Add cumin seeds and let them crackle for 20 seconds; immediately add sliced onions and sauté until golden brown, about 4-5 minutes.
3

Stir in minced garlic and ginger, and cook for 1 minute until fragrant, then add lamb cubes and sear on all sides for 4-5 minutes until browned.
4

Sprinkle salt, crushed coriander, chili powder, and black pepper over the lamb; continue to stir-fry over medium-high heat for 3-4 minutes.
5

Add chopped tomatoes and cook uncovered for 6-7 minutes until they break down, stirring frequently and scraping the pan to prevent sticking.
6

Add bell peppers, toss well, and cook for another 4-5 minutes, maintaining a steady sizzle so vegetables stay crisp-tender.
7

Reduce heat to medium, sprinkle garam masala, and simmer uncovered for 8-10 minutes, stirring occasionally, until the lamb is tender and sauce thickens.
8

Check seasoning, adjust salt if needed, and stir in fresh cilantro just before serving for a vibrant finish.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Lamb Kadhai Recipe?

The signature ingredient in this recipe is boneless lamb, which gives the curry its hearty flavor and high protein content. The lamb is complemented by bell peppers, tomatoes, and freshly crushed spices, bringing depth and a classic kadhai aroma.

Q. How should I control the heat while cooking Lamb Kadhai?

Begin by heating oil on medium-high to ensure the cumin seeds and onions sizzle and brown without burning. After adding lamb, maintain high heat for a strong sear, then reduce to medium when simmering so the lamb stays tender while the sauce thickens gradually.

Q. How do I prevent overcooking the vegetables and ensure the right texture?

Add bell peppers towards the end and cook them on a steady, high heat for just 4-5 minutes. This technique keeps the bell peppers crisp-tender, preserving the vibrant texture typical of kadhai dishes.

Q. What is the protein-to-carb ratio per serving in this dish?

Each serving provides approximately 26g of protein and 12g of carbohydrates, with protein accounting for 30% and carbs for 13% of the total calories. This makes the recipe a strong high-protein choice with balanced nutrients.

Best Easy Lamb Kadhai Recipe

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