Indian Lamb Curry

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 03/6/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Indian lamb curry recipe in a serving bowl next to a bowl with plain white rice

The Spruce Eats / Ahlam Raffii
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
351 Calories
21g Fat
10g Carbs
32g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 351
% Daily Value*
Total Fat 21g 26%
Saturated Fat 4g 20%
Cholesterol 97mg 32%
Sodium 386mg 17%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 32g
Vitamin C 12mg 61%
Calcium 56mg 4%
Iron 4mg 21%
Potassium 711mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Simple yet delicious, lamb curry is an easy and wholesome meal to put together. This Indian lamb curry is made with tomatoes and onions cooked with spices for a rich, hearty dish that's perfect to make for a crowd. While it takes a little while to cook, this from-scratch curry is mostly hands-off. By the time it's done cooking, the sauce is flavorful and fragrant, and the lamb is fork-tender.

Boneless lamb shoulder works best for lamb curry or chopped lamb stew meat. The dish is delicious served with steamed basmati rice, Indian cucumber salad, and raita. If you thicken the gravy, it tastes great with freshly made chapatis as well. 

2:07

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"The curry spice ingredients with the browned onions and lamb make a delicious, well-balanced dish. This recipe was surprisingly easy to make and cook. It requires a food processor, but a small one works fine. We enjoyed it with rice and naan bread. I will make it again and try the variation with cream." —Diana Rattray

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A Note From Our Recipe Tester

Ingredients

  • 4 tablespoons vegetable oil

  • 2 large onions, thinly sliced

  • 2 large tomatoes, diced

  • 2 tablespoons garlic paste

  • 1 tablespoon ginger paste

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon red chili powder

  • 2 teaspoons garam masala

  • 2 pounds boneless lamb shoulder (or stew meat), cut into 1 1/2-inch chunks

  • 1/2 cup hot water

  • Salt, to taste

  • Chopped fresh cilantro, garnish

  • Naan, optional for serving

  • Steamed basmati rice, optional for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Indian lamb curry recipe gathered

    The Spruce Eats / Ahlam Raffii

  2. Heat the cooking oil in a heavy-bottomed pan over medium heat. When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.

    Sliced onions being browned in oil in a frying pan

    The Spruce Eats / Ahlam Raffii 

  3. In a food processor, pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.

    Browned fried onions processed smooth in the food processor

    The Spruce Eats / Ahlam Raffii

  4. Blend the tomatoes, garlic paste, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.

    Tomatoes, garlic paste, and ginger paste blended smooth in the food processor

    The Spruce Eats / Ahlam Raffii

  5. Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.

    Onion paste being stirred in the frying pan with a wooden spoon

    The Spruce Eats / Ahlam Raffii

  6. Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.

    Tomato mixture and spices added to onion paste in frying pan

    The Spruce Eats / Ahlam Raffii

  7. Sauté until the oil begins to separate. This can take up to 10 minutes.

    Tomato and spice mixture simmering in frying pan

    The Spruce Eats / Ahlam Raffii

  8. Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.

    Lamb pieces being stirred into pan contents with a wooden spoon

    The Spruce Eats / Ahlam Raffii

  9. Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes. When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.

    Water being added to simmering stew as needed

    The Spruce Eats / Ahlam Raffii