Name: Lamb Curry
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Indian
Ingredients: 2 lbs lamb (boneless shoulder or leg, cubed); 2 large onions, chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes); 1/2 cup plain yogurt (preferably full-fat); 1 tablespoon garam masala; 1 teaspoon ground turmeric; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon chili powder (adjust to taste); Salt and pepper to taste; 2 tablespoons vegetable oil; 1/4 cup fresh cilantro, chopped (for garnish); 2 cups water (or as needed for simmering)

Craving something warm, rich, and deeply satisfying? A dish that feels like a hug in a bowl, layered with spices and tender meat that melts in your mouth? This Lamb Curry is exactly that – comforting, bold, and made for those who love authentic, full-bodied flavors.

Lamb Curry is a timeless classic, perfect for both casual dinners and festive occasions. The slow simmering allows the spices to infuse deeply into the meat, creating a deeply flavorful sauce that’s impossible to resist. Whether served with fluffy rice, pillowy naan, or scooped up with roti, this dish promises to transport you with every bite.

Preparation Phase & Tools to Use

Heavy-bottomed pot or Dutch oven: This is key for even heat distribution and slow, gentle cooking that prevents burning and allows the curry to develop deep, rich flavor.
Sharp chef’s knife: Crucial for trimming and cubing the lamb evenly, ensuring uniform cooking.
Cutting board (separate boards for meat and vegetables): For food safety and efficient prep.
Measuring spoons & cups: To maintain spice balance without overdoing heat or salt.
Wooden spoon or silicone spatula: Ideal for stirring and scraping without damaging your pot’s surface.
Lid: Helps trap heat and moisture during the simmering process, essential for tender lamb.

Having the right tools isn’t just a matter of convenience; it’s a guarantee of better texture, richer flavors, and a stress-free cooking experience.

Ingredients for the Lamb Curry

Lamb (boneless shoulder or leg, cubed): The star of the dish. Opt for well-marbled cuts for maximum tenderness and rich flavor.
Onions: Provide a deep, savory sweetness once caramelized, forming the backbone of the curry’s flavor.
Garlic: Adds aromatic depth and sharpness.
Ginger: Lends warmth and a spicy kick, essential in balancing the richness of the lamb.
Tomatoes (fresh or canned): Create the base of the curry sauce and offer slight acidity to balance the fat.
Yogurt: Tenderizes the lamb and adds a slight tangy creaminess to the sauce.
Garam Masala: A blend of warming spices that brings complexity and signature Indian flavor.
Ground turmeric: Adds golden color and earthy flavor.
Ground cumin: Offers deep, nutty warmth.
Ground coriander: Balances sweetness with citrusy undertones.
Chili powder: Brings heat and vibrancy.
Salt and pepper: Essential for enhancing all the other flavors.
Fresh cilantro: For garnish, adding a fresh, herby finish.

How To Make the Lamb Curry

Step 1: Brown the Lamb

Heat oil in a heavy-bottomed pot over medium heat. Add cubed lamb in batches, searing until browned on all sides. This step locks in juices and develops depth of flavor.

Step 2: Sauté the Aromatics

Remove the lamb and set aside. In the same pot, add chopped onions and cook until golden. Stir in minced garlic and ginger, cooking until fragrant.

Step 3: Build the Base

Add chopped tomatoes and cook down until they soften and release their juices. Stir in all dry spices (turmeric, cumin, coriander, garam masala, chili powder), letting them toast slightly to awaken their flavors.

Step 4: Add Yogurt and Lamb

Lower the heat. Add the yogurt slowly, stirring constantly to avoid curdling. Return the browned lamb to the pot and mix well to coat with the spiced base.

Step 5: Simmer Low and Slow

Add enough water to just cover the meat. Cover with a lid and simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce has thickened beautifully.

Step 6: Final Touch

Season with salt and pepper. Garnish with freshly chopped cilantro just before serving.

How to Serve and Store Lamb Curry

Serve your Lamb Curry hot, ideally over a bed of steamed basmati rice or with warm, fluffy naan to soak up the luscious sauce. For a complete meal, pair it with a cucumber raita or a crisp kachumber salad to balance the richness.

This curry also works beautifully as a make-ahead dish. In fact, the flavors deepen overnight, making it even better the next day. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portioned containers for up to 2 months. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.

Frequently Asked Questions

How do I make the curry less spicy?

Use less chili powder or opt for a mild paprika instead. You can also stir in a bit of cream or coconut milk at the end to mellow the heat.

Can I use bone-in lamb for this recipe?

Absolutely! Bone-in cuts will add more flavor to the sauce. Just adjust the cooking time as they may take slightly longer to become tender.

Is it okay to use Greek yogurt?

Yes, Greek yogurt works well. Just be sure to use full-fat and temper it by stirring in slowly over low heat to avoid curdling.

What can I use instead of lamb?

Beef or chicken can be used as substitutes. Chicken will cook faster, while beef will require similar cook time as lamb.

Can I make this in a slow cooker?

Yes. After browning the lamb and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-7 hours.

How can I thicken the sauce?

Let it simmer uncovered for the last 20 minutes, or mash a few pieces of lamb into the sauce to add body naturally.

Want More Savory Curry Ideas?

If you’re drawn to the bold, comforting flavors of Lamb Curry, you might enjoy exploring a few other hearty dishes on LadyPlate:

The Hearty One-Pot Beef Stew Recipe shares the same slow-simmered richness that curry lovers appreciate. Or try the Delicious Beef Bowtie Pasta if you’re craving something saucy but with a pasta twist.

Craving something spicy? The Buffalo Chicken Lasagna Recipe offers layers of creamy heat, while the Wendy’s Chili Recipe is a classic go-to for cozy spice-lovers.

And for a more vegetable-forward but equally robust meal, check out the Hearty Tuscan Bean Soup — it’s packed with protein and rustic flavor.

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If you try this recipe, I’d love to know how it turned out. Did you adjust the spice level? Try a twist with coconut milk? Leave a comment below – your kitchen takes always inspire new versions here.

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