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Lamb Banana Curry

This recipe presents a unique Lamb Banana Curry, slow-cooked to perfection. Lamb shoulder is braised with aromatic spices like sweet yellow curry, cumin, and coriander, enriched with red wine and chicken stock. The addition of sliced bananas towards the end creates a distinct sweet and savory profile, resulting in a rich, tender, and flavorful main course, ideal for serving with jasmine rice.
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Total Time 2 hours 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Indian
Calories: 4877.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • ¼ cup sweet yellow curry powder
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow onion about 1 medium onion
  • 2 tablespoons finely chopped fresh ginger about 1½-inch piece of ginger
  • 4 cloves finely chopped garlic
  • 2½ pounds lamb shoulder cut into 1-inch cubes
  • 2 bananas peeled and cut into ½-inch slices
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 cup dry red wine
  • 6 cups chicken stock
  • Kosher salt and freshly ground black pepper
  • 2 cups cooked jasmine rice for serving

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Heatproof Spatula
  • 1 Measuring Cups and Spoons Set

Method
 

  1. Prep ingredients: Cut lamb into 1-inch cubes. Finely chop onion, ginger, and garlic. Peel and slice bananas into ½-inch pieces.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb with salt and pepper, then brown in batches until deeply colored on all sides. Remove lamb and set aside.
  3. Reduce heat to medium. Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Add ginger and garlic, cooking for another 2 minutes until fragrant.
  4. Stir in sweet yellow curry powder, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, until aromatic.
  5. Pour in red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits. Cook until the wine has mostly evaporated.
  6. Return the browned lamb to the pot. Add chicken stock, ensuring the lamb is mostly submerged. Bring to a gentle simmer.
  7. Reduce heat to low, cover the pot, and braise for 1.5 to 2 hours, or until the lamb is fork-tender. Stir occasionally.
  8. Uncover the pot. Stir in the sliced bananas and continue to simmer for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  9. Season the curry generously with kosher salt and freshly ground black pepper to taste.
  10. Serve hot over cooked jasmine rice.

Notes

Ensure the lamb cubes are thoroughly browned in batches before adding aromatics; this builds a crucial layer of deep, savory flavor for the final curry. Don't rush this step. The sweetness from the banana provides a delightful counterpoint to the rich lamb and spices; add it towards the end of the braising process, about 15-20 minutes before serving, to prevent it from completely disintegrating and to retain some texture. A good quality dry red wine will deglaze the pan effectively, lifting all those browned bits (fond) from the bottom, which contributes immense depth. Taste and adjust seasoning with salt and pepper diligently before serving, as the flavors will concentrate during the slow cook. Serving with fluffy jasmine rice is essential to absorb the flavorful sauce.