This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or basmati rice, this is a meal on its own.
Today, I bring you another addition to my curry recipes. I have shared a few different lamb curries with you already. And yet, this one is another yogurt-based lamb curry.
Table of Content
Why make this curry?
- This is my authentic Indian curry the way mom used to make, with no shortcut. No readymade curry powder and quick cooking methods.
- If you look at the recipe, you will see every addition of ingredients requires a few minutes of sautéing, caramelizing, and cooking. Give it time, don't rush and you will be amazed!!
- One of the secrets to this curry is to cook the onions until they are caramelized. These caramelized onions almost disappear into the sauce leaving their wonderful taste and flavor.
- The dutch oven helps cook the meat evenly and without drying out all the moisture, so you won't need to add any additional water as it cooks.
- By the way, you can also make this in the pressure cooker or instant pot if you don't have time to slow-cook. (details below)
Ingredients and substitutes
As you can see this dish is fairly simple in terms of method and technique because what makes this dish a success
- Lamb - I prefer to use a lamb shoulder or leg of lamb for this dish. The meat does take longer to cook, but it comes out tender and juicy and absorbs all those wonderful spices.
- Onions - I love to use red onions. They add a bit of sweetness, which is very desirable. It is very important that you cook the onions longer and slower. This will help caramelize the onions, which not just enhances the taste, but also adds that touch of deep red color to this dish (which I love).
- Yogurt - Meat and dairy cooked together have a unique taste. In addition, yogurt also tenderizes the meat and makes it cook faster. I've used Greek yogurt for that rich and creamy taste.
- Spices - There really is coriander, cumin, paprika, and cayenne, which you can find on any supermarket spice rack. You can also use 4 tbsp of store-bought or homemade curry powder if you don't have these on hand.
- Spice mix - The whole spices are used to perfume the dish. If you don't have the whole spices you can use store-bought or homemade garam masala
Step by step instructions (pin)
- In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.
Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid. - Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).
Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
- Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.
Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
- Next, add the yogurt. Combine it then add ½ cup water. Season with salt, pepper, and lemon juice.
Pro tip - stir the yogurt to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
- Continue to cook it on the stovetop stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary.
Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more. - When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.
Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy. - Garnish with fresh cilantro or parsley.
Frequently asked questions
Can I make this without yogurt?
Yes, you can use the same amount of coconut yogurt or coconut cream. The taste will be slightly different but it's a good different.
Can I use other meats to make this Indian lamb curry?
You can also use mutton, beef, chicken or pork. You must try my slow-cooked chicken curry, slow-cooked beef curry, lamb masala or Lamb rogan josh.
What can I serve this curry with?
You can eat Indian lamb curry with stovetop Indian naan or garlic naan, Indian chapati, Sweet potato chapati, or steamed basmati rice, or try my rice pilaf with fruit and nuts. Today, I serve it with some homemade roti, which is an Indian no-yeast flatbread.
Can I make this lamb curry in an instant pot or pressure cooker?
Absolutely! Instead of using a dutch oven, saute in the stovetop pressure cooker or instant pot. Once you have sauteed all the ingredients.
Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.
Instant pot - set the instant pot to manual. Saute then pressure cook on high for 25 minutes, then use manual release.
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Printable Recipe
Indian Lamb Curry
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: Stovetop
Difficulty: Easy
Diet : GF, NF,
Calories: 454kcal
Adjust Servings Here: 8 servings
Description
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.
Video
Ingredients
- 2 lb (900 g) Lamb leg or shoulder, cut into 2-inch pieces
- 1 tbsp Oil
- 1 tbsp Ghee or oil
- 2 tbsp Garlic grated
- 2 tbsp Ginger fresh grated
- 3 cups Onions red finely chopped
- 1 cup tomatoes chopped
- ¾ cup (180 ml) Yogurt Greek, plain
- 1 tbsp Lemon juice
Dry spices
- 2 Cinnamon stick
- 8 Cloves
- 8 Green cardamoms
- 2 Black cardamoms
- 3 Bay leaves
- 1 Mace (optional)
Spice mix
- 2 tbsp Coriander powder
- ¾ tbsp Cumin powder
- ¼ tsp Turmeric powder
- 1 tbsp Cayenne hot
- 1 tbsp Paprika sweet
- 1 tbsp Fenugreek leaves (optional)
- ½ tsp Garam masala powder
Instructions
- In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
- Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
- Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
- Next, add the yogurt. Combine it then add ½ cup water. Season with salt, pepper, and lemon juice.Pro tip - stir the yogurt to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
- Continue to cook it on the stovetop stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
- Garnish with fresh cilantro or parsley.
Recipe Notes
- Use lamb cuts such as lamb shoulder, leg of lamb, or stew meat when making curry.Â
- Today, I am using boneless but lamb with bones is ideal for making curry as the marrow in the bones adds more flavor.Â
- Cut the lamb into small pieces about 2 to 3-inches each. Large pieces will take longer to cookÂ
- Cook the onions until caramelized and cook on low to avoid burning. There is a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.Â
- Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don't make haste.Â
- I prefer to use Greek yogurt because it is thicker. If you use regular yogurt you may need to reduce some of the cooking liquid.Â
- If you use a Dutch oven you will not need any extra cooking liquid. For other pans, you may need to add ¼ to ½ cup of water every time you stir to prevent burning Â
- See ingredients and substitutes above if you don't have the spices.Â
- Pressure cooking- Instead of using a dutch oven, saute in the stovetop pressure cooker or instant pot.
- Once you have sauteed all the ingredients. Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.
- Instant pot - set the instant pot to manual. Saute then pressure cook on high for 25 minutes, then use manual release.
Nutrition Information
Calories: 454- kcalCarbohydrates: 13- gProtein: 23- gFat: 35- gSaturated Fat: 15- gCholesterol: 100- mgSodium: 95- mgPotassium: 554- mgFiber: 3- gSugar: 5- gVitamin A: 900- IUVitamin C: 11- mgCalcium: 106- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Alison
About to make this for the second time - I'm English and was raised on Friday nights being curry nights! This is one of the best recipes I have tried - flavors are absolutely spot on. Used my Dutch oven on the stovetop, didn't change a thing and it was Delicious! Thank you so much.
Veena Azmanov
Hey Alison, happy you enjoyed this recipe. Thank you for the lovely feedback.