Delicious Indian Lamb Curry

Indian Lamb Curry

The Spruce

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
517 Calories
33g Fat
10g Carbs
43g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 517
% Daily Value*
Total Fat 33g 42%
Saturated Fat 14g 72%
Cholesterol 156mg 52%
Sodium 188mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Protein 43g
Calcium 56mg 4%
*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 also is an easy and wholesome meal to put together. Some cooks make meat curry with goat meat (also called mutton in India), but the lamb version has a heartier, richer taste. This lamb curry is a masala, meaning that the sauce is made with tomatoes and onions cooked with spices.

Lamb curry is delicious served with plain rice, a salad such as Indian cucumber salad (kachumba) and raita. If you thicken the gravy, it tastes just as good with hot, freshly made chapatis


  • 2.2 pounds/1 kilogram boneless lamb shoulder (cut into 1 1/2-inch chunks, can substitute lamb stew meat)
  • 4 tablespoons vegetable oil
  • 2 large onions (sliced thinly)
  • 2 large tomatoes (diced)
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons garam masala powder
  • Salt to taste
  • Garnish: chopped coriander (cilantro)

Steps to Make It

  1. Gather the ingredients.

    Indian Lamb Curry recipe ingredients
    The Spruce
  2. Heat the cooking oil in a heavy-bottomed pan on medium heat.

  3. When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.

    Indian Lamb Curry recipe
    The Spruce
  4. Grind the onions in a food processor into a smooth paste, adding very little to no water. Transfer to a separate container and reserve.

    Indian Lamb Curry recipe
    The Spruce
  5. Grind the tomatoes, garlic, and ginger pastes together in the food processor to a smooth paste. Transfer to a separate container and reserve for later use.

    Indian Lamb Curry recipe
    The Spruce
  6. Reheat the oil left over from frying the onions and add the reserved onion paste. Sauté for two to three minutes.

    Cooling Indian Lamb Curry recipe
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  7. Add the tomato paste, coriander, cumin, turmeric, red chili powder, and garam masala powder and mix well.

    Added ingredients in Indian Lamb Curry recipe
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  8. Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.

    Simmering Indian Lamb Curry recipe
    The Spruce
  9. Now add the lamb pieces to the masala, season with salt to taste, and stir to fully coat the lamb pieces with the masala. Sauté until the lamb is browned well.

    Lamb in Indian Lamb Curry recipe
    The Spruce
  10. 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.

    Simmering Indian Lamb Curry recipe
    The Spruce
  11. When the lamb is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread), or plain boiled rice.

    Indian Lamb Curry recipe
     The Spruce


    • As an alternative, you can use a pressure cooker to cook lamb curry and it will be done in half the time it takes to cook in an open pot.
    • For a creamy version of the dish, marinate the lamb in a mixture of yogurt, garlic, ginger, garam masala, and cayenne pepper. Place in a zippered plastic bag in the refrigerator overnight to tenderize and flavor the meat. To make the sauce a creamy tikka masala, add 1/2 cup heavy cream to the sauce for the last 10 minutes of simmering.
    • Serve with basmati rice that has 1/2 teaspoon of ground turmeric added to make it yellow. You might also add some peas to the rice and allow them to heat up in the rice pot with the rice for five minutes.
    • You might like this Rogan Losh Indian Lamb Dish.