Name: Spicy Lamb Nikkei Curry
Prep time: 20 min
Cook time: 70 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Nikkei
Ingredients: 500 g lamb shoulder, cubed (or 500 g ground lamb); 2 tbsp neutral oil (divided); 2 medium onions, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp aji amarillo paste; 1 tbsp aji panca paste; 2 medium carrots, peeled and cut into 2 cm chunks; 2 medium potatoes, peeled and cut into 2 cm chunks; 800 ml vegetable stock or chicken stock; 4 tbsp neutral oil (for roux); 4 tbsp all-purpose flour; 3 tbsp Japanese curry powder; 1 tsp garam masala; 1/2 tsp cayenne pepper (optional, for extra heat); 2 tbsp soy sauce; 1 tsp honey or sugar (optional); Salt and black pepper to taste

Description

Ground or cubed lamb cooked in a vibrant sauce blending Japanese curry roux with Peruvian aji panca and amarillo for rich, creamy heat without dairy, thickened naturally for freezer stability. Vegetables like carrots and potatoes absorb the bold flavors during simmering. A fusion comfort classic that reheats beautifully after freezing. Approximate cook time: 1.5 hours.

Cultural Background

Nikkei cuisine emerged from Japanese immigrants who arrived in Peru starting in the late 19th century, blending Japanese techniques such as roux-thickened sauces and precise umami seasoning with local Peruvian ingredients like aji peppers. This fusion reflects generations of adaptation, where Japanese home-style curries incorporated the fruity heat of aji amarillo and the mild smokiness of aji panca. The result is a distinctive style celebrated in both countries for its balance of comfort and bold flavor.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 70 minutes
TOTAL TIME: 1 hour 30 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

500 g lamb shoulder, cubed (or 500 g ground lamb)
2 tbsp neutral oil (divided)
2 medium onions, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp aji amarillo paste
1 tbsp aji panca paste
2 medium carrots, peeled and cut into 2 cm chunks
2 medium potatoes, peeled and cut into 2 cm chunks
800 ml vegetable stock or chicken stock
4 tbsp neutral oil (for roux)
4 tbsp all-purpose flour
3 tbsp Japanese curry powder
1 tsp garam masala
1/2 tsp cayenne pepper (optional, for extra heat)
2 tbsp soy sauce
1 tsp honey or sugar (optional)
Salt and black pepper to taste

Instructions

Heat 2 tbsp neutral oil in a large heavy-bottomed pot over medium-high heat. Add the cubed lamb and brown on all sides for 5-7 minutes until no longer pink on the outside (or cook ground lamb until browned and crumbled). Remove lamb with a slotted spoon and set aside, leaving any drippings in the pot.
Reduce heat to medium. Add the chopped onions to the pot and sauté for 5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for 1 additional minute until fragrant.
Add the aji amarillo paste and aji panca paste, stirring constantly for 2 minutes to toast the spices and release their aromas without burning.
Return the lamb to the pot along with the carrot and potato chunks. Pour in the 800 ml stock, scraping the bottom to deglaze. Bring the mixture to a gentle simmer.
While the curry simmers, prepare the dairy-free roux in a separate small saucepan: heat 4 tbsp neutral oil over medium-low heat. Whisk in the 4 tbsp flour and cook, stirring frequently, for 5-7 minutes until the mixture turns a light golden color. Add the Japanese curry powder, garam masala, and optional cayenne, whisking for 1 minute more to bloom the spices.
Gradually whisk the hot roux into the simmering curry pot in small additions to avoid lumps. Stir in the soy sauce and optional honey or sugar. Reduce heat to low, cover partially, and simmer for 40-50 minutes, stirring occasionally, until the vegetables are tender, the lamb is fully cooked, and the sauce has thickened to a creamy consistency. Taste and adjust seasoning with salt and black pepper as needed. The sauce should coat the back of a spoon.

Tips

- Cool the finished curry completely before portioning into airtight freezer-safe containers or bags for best results; it freezes excellently for up to 3 months due to the starch-thickened sauce.
- To reheat from frozen, thaw overnight in the refrigerator then warm gently on the stovetop over low heat with a splash of stock or water if needed, or microwave in portions stirring midway; avoid high heat to maintain texture.
- If aji pastes are unavailable, substitute with 3 tbsp tomato paste mixed with 1 tsp smoked paprika and 1/2 tsp cayenne for similar depth and mild heat.

Nutrition

Calories: 420
Protein: 28g
Carbs: 35g
Fat: 20g