Delicious Indian Lamb Curry

Indian lamb curry

The Spruce / Ahlam Raffii

Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 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
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 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. 

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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
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red chili powder
  • 2 pounds boneless lamb shoulder or stew meat (cut into 1 1/2-inch chunks)
  • 1/2 cup hot water
  • Salt (to taste)
  • Garnish: chopped fresh cilantro
  • For Serving: Naan or steamed basmati rice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for lamb curry
    The Spruce / Ahlam Raffii
  2. Heat the cooking oil in a heavy-bottomed pan over medium heat.

    Frying pan
    The Spruce / Ahlam Raffii
  3. 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.

    Add onions
    The Spruce / Ahlam Raffii 
  4. 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.

    Pulse onion
    The Spruce / Ahlam Raffii
  5. Blend the tomatoes, garlic, and ginger pastes together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.

    Blend tomato in food processor
    The Spruce / Ahlam Raffii
  6. Reheat the oil leftover from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.

    Reheat oil
    The Spruce / Ahlam Raffii
  7. Add the tomato mixture, coriander, garam masala, cumin, turmeric, and red chili powder and mix well.

    Add garam masala
    The Spruce / Ahlam Raffii
  8. Sauté until the oil begins to separate. This can take up to 10 minutes.

    Saute
    The Spruce / Ahlam Raffii
  9. Add the lamb pieces to the mixture, and stir to fully coat. Sauté until the lamb is browned well, about 8 minutes.

    Add lamb
    The Spruce / Ahlam Raffii
  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. Season with salt to taste. This should take roughly 45 minutes.

    Add water
    The Spruce / Ahlam Raffii
  11. When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.

    Lamb curry
    The Spruce / Ahlam Raffii 

    Recipe Variations

    • As an alternative, you can use a pressure cooker to cook lamb curry and it will be done in half the time.
    • To make the sauce a creamy tikka masala, add 1/2 cup heavy cream during the last 10 minutes of simmering.