Indian Lamb Curry
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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.
Why make this lamb curry?
- This is my authentic Indian curry the way mom used to make it, with no shortcut. No readymade curry powder and quick cooking methods. And it’s simply delicious!
- 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.
- And, you can also make this in the pressure cooker or instant pot if you don’t have time to slow-cook. (details below)
- You can also make this with goat meat which is called mutton curry or mutton masala in Indian restaurants.
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 is 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. You can use lamb stew meat. While you can use boneless lamb I like to leave a few bones in for flavor.
- Onions – I love to use red onions. They add a bit of sweetness, which is very desirable. And 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).
- Garlic ginger – of course, you want to use fresh garlic cloves and fresh ginger for the best flavor with curry.
- Yogurt – Meat and dairy cooked together have a unique taste. In addition, yogurt also tenderizes the meat and makes it cook faster. And, it has a rich and creamy taste. If you can’t use yogurt you can use coconut milk or coconut cream too.
- Spices – There really is coriander, cumin, paprika, and cayenne, which you can find on any supermarket spice rack. But 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. Garam masala is a combination of warm spices like cardamom pods, cinnamon sticks, cloves, etc..
Lamb curry – stovetop
- 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 them.
- Next, add the ginger and garlic – saute for another minute. Add the lamb pieces, and 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 1/2 cup of water. Season with salt, black pepper, and lemon juice. Bring to a boil on medium-high heat.
Pro tip – stir the yogurt first in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
- Continue to simmer on the stovetop on medium-low heat, 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 it with rice, add a little water to make gravy. - Garnish with fresh cilantro or parsley.
Instant pot or pressure cooker
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.
More curry recipes
- Instant Pot Lamb Curry or Slow Cooker Lamb Curry Recipe
- Meatball Kofta Curry, Beef Mince Curry with Peas
- Quick Chicken Curry, Instant Pot Chicken Curry, Slow Cooker Chicken Curry
- Chickpeas Curry – Channa Masala, Lentil Chicken Curry, Spinach Tofu Curry
- Easiest Fish Curry – 6 Ingredients
- See all Indian recipes
Kidney Bean Coconut Curry
Soft Flatbread Without Yeast (no-knead)
One-Pot Chicken Biryani
Aloo Gobi – Sautéed Cauliflower and Potato
Tips for Success
- Use lamb cuts such as lamb shoulder, leg of lamb, or lamb 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
- If you prefer you can sear the lamb pieces in batches in a tablespoon of ghee or oil and set them aside. This adds more caramelization and depth of flavor but it is not necessary.
- 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 1/4 to 1/2 cup of water every time you stir to prevent burning. The lamb must be cooked until soft enough to melt in the mouth.
- See the ingredients and substitutes above if you don’t have the spices.
Creative ways to serve or use leftover lamb curry
- Traditional style: Conventionally serve lamb curry with steamed basmati rice or fragrant saffron rice. Garnish with fresh coriander leaves (cilantro) and serve with warm naan bread or roti on the side. This classic combination allows you to savor the rich flavors of the dish.
- Lamb Tacos: Put a twist on your lamb curry by serving it in taco shells or soft tortillas. Fill each taco with a generous amount of lamb, and top it with some crunchy lettuce, diced tomatoes, sliced onions, and a dollop of cooling yogurt or raita. This fusion of Indian and Mexican flavors can be a delightful surprise.
- Lamb pizza: Turn your lamb into a unique pizza topping. Skip the tomato sauce on a pizza crust and add a generous amount of lamb curry as the base. Sprinkle some grated cheese (such as mozzarella or feta), sliced onions, and bell peppers. Bake until the crust is crispy and the cheese melts. This fusion pizza will satisfy your cravings for both Indian and Italian cuisine.
- Lamb stuffed bell peppers: Transform your lamb curry into a filling for stuffed bell peppers. Cut the tops off the bell peppers and remove the seeds. Stuff the peppers with a mixture of curried lamb and cooked rice or couscous. Bake in the oven until the peppers are tender and the filling is heated. This dish provides a unique and colorful presentation.
- Lamb sliders: Create delicious sliders by placing a spoonful of lamb curry on tiny buns or slider rolls. Top with caramelized onions, sliced cucumbers, and a mint chutney or yogurt dollop. Serve these bite-sized delights as appetizers or party snacks.
- Lamb bowls: Build flavorful bowls by layering lamb over a base of cooked quinoa, couscous, or rice. Add a variety of toppings such as diced tomatoes, cucumber slices, shredded lettuce, chopped mint, and a drizzle of yogurt or tahini sauce. These bowls make for a wholesome and satisfying meal.
- Lamb Pies: Create individual-sized lamb rogan josh pies by filling small pastry cases or puff pastry cups with the lamb. Bake them until the pastry is golden and crisp. These savory pies can be served as appetizers or a main course with a side salad.
Chickpeas Curry – Channa Masala
Lentil Chicken Curry
Quick Chicken Tikka Masala
Homemade Curry Powder
Frequently asked questions
Can I make this lamb curry 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 difference.
Can I use other meats to make this Indian lamb curry?
You can also use mutton, beef, chicken, or pork. And you must also 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.
Beef Mince Curry with Peas
Quick Chicken Tikka Masala
Slow Cooked Beef Curry
Easiest Fish Curry – 6 Ingredients
Indian Lamb Curry
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: Stovetop
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 (Cooking or Olive oil )
- 1 tbsp Ghee (or oil)
- 2 tbsp Garlic (4 large garlic cloves minced)
- 2 tbsp Ginger (3-inch fresh ginger grated)
- 3 cups Onions (red or brown finely chopped)
- 1 cup Tomatoes (chopped)
- ¾ cup (180 ml) Yogurt (Greek, plain)
- 1 tbsp Lemon juice
- ½ tsp Black pepper
- 1 tsp Kosher salt
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.1 tbsp Oil, 1 tbsp Ghee, 2 Cinnamon stick, 8 Cloves, 8 Green cardamoms, 2 Black cardamoms, 3 Bay leaves, 1 Mace
- 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.3 cups Onions
- 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.2 tbsp Garlic, 2 tbsp Ginger, 2 lb Lamb
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.2 tbsp Coriander powder, ¾ tbsp Cumin powder, ¼ tsp Turmeric powder, 1 tbsp Cayenne, 1 tbsp Paprika, 1 tbsp Fenugreek leaves, ½ tsp Garam masala powder, 1 cup Tomatoes
- Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip – stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.¾ cup Yogurt, ½ tsp Black pepper, 1 tsp Kosher salt, 1 tbsp Lemon juice
- Continue to simmer it on the stovetop on medium-low heat 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 & Tips
- 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 1/4 to 1/2 cup of water every time you stir to prevent burning
- See ingredients and substitutes above if you don’t have the spices.
- 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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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very delicious dish you shared with us !!
This was amazing. I did not have mace, but followed the recipe fairly close other than that. I did add extra ginger and garlic, but not much more. Served this with garlic naan bread.
This is absolutely delicious! My husband raved about it. The lamb is very tender-I used boneless leg, This is a keeper.
Thank you, Coleen.
Back in France and experiencing very mild curries. Found one restaurant where you can request a piquant curry which almost hits the mark. Made this curry for the second time and it was delicious. I used hotter Chillies so almost a madras. My wife said it was better than the Bhuna lamb in the restaurant. I am now sitting here typing this email with a smug smile on my face.
Best wishes
Keith Middle
Aww Keith, I am so happy to get your lovely feedback. You made my day. Thank you so much.
Is there a substitute for the whole spices? If yes, what is it and how much should I use for the 8-servings recipe?
You can also use 1/2 tsp of garam masala instead of the whole spices.