Homemade Indian Lamb Curry with Caramelized Onions

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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?
• Ingredients and substitutes
• Step by step instructions (pin)
• Tips - lamb curry
• Frequently asked questions
• You may also like
• Recipe

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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 are the spices.

• 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)

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• 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.

Tips - lamb curry

• Use lamb cuts such as lamb shoulder, leg of lamb, or stew meat when making curry. 
• Today, I am using boneless but lamb with bones is ideal for making curry as the marrow in the bones adds more flavor. 
• Cut the lamb into small pieces about 2 to 3-inches each. Large pieces will take longer to cook 
• 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. 
• Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don't make haste. 
• 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. 
• 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  
• See ingredients and substitutes above if you don't have the spices. 

Frequently asked questions

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You may also like

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Recipe

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