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.
Table of Content
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 tablespoon 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 ½ 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
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 ¼ to ½ 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.
More lamb recipes
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.
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lb (900 g) Lamb (leg or shoulder, cut into 2-inch pieces)
- 1 tablespoon Oil (Cooking or Olive oil )
- 1 tablespoon Ghee (or oil)
- 2 tablespoon Garlic (4 large garlic cloves minced)
- 2 tablespoon 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 tablespoon Lemon juice
- ½ teaspoon Black pepper
- 1 teaspoon Kosher salt
Dry spices
- 2 Cinnamon stick
- 8 Cloves
- 8 Green cardamoms
- 2 Black cardamoms
- 3 Bay leaves
- 1 Mace ((optional))
Spice mix
- 2 tablespoon Coriander powder
- ¾ tablespoon Cumin powder
- ¼ teaspoon Turmeric powder
- 1 tablespoon Cayenne (hot)
- 1 tablespoon Paprika (sweet)
- 1 tablespoon Fenugreek leaves ((optional))
- ½ teaspoon 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 tablespoon Oil, 1 tablespoon 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 tablespoon Garlic, 2 tablespoon Ginger, 2 lb Lamb
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.2 tablespoon Coriander powder, ¾ tablespoon Cumin powder, ¼ teaspoon Turmeric powder, 1 tablespoon Cayenne, 1 tablespoon Paprika, 1 tablespoon Fenugreek leaves, ½ teaspoon Garam masala powder, 1 cup Tomatoes
- Next, add the yogurt. Combine it then add ½ 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 teaspoon Black pepper, 1 teaspoon Kosher salt, 1 tablespoon 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 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.
- 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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Flynn
Hi, this is a great recipe! I made it once already using a large balti pan. The lamb was delicious. I had to stir frequently to prevent it from sticking but the results were very good. Can you please tell me about the Dutch oven method? How long should it be in the oven and at what temperature? Also I'm wondering whether it will stick to the bottom of the heavy, lidded pan whilst inside the oven? Would be very grateful for your advice, thank you so much.
Veena Azmanov
Hey Flynn. Thank you for the lovely feedback Yes, you must make sure there is enough liquid not just to prevent sticking but also because the meat needs moisture to stay soft and tender. Otherwise, it can start to become hard. A dutch oven is a heavy bottom pan (mine is a cast iron pan) with the ability to hold in moisture and prevent steam from escaping.
Oven - If you use a dutch oven - once all the curry is combined, transfer to the oven at 180C /350F for about 3 to 3.5 hours. Stirring a few times to ensure you have enough liquid.
Slow cooker - You can also transfer it all to the slow cooker for 6 to 8 hours on low.
Thanks
Roxana Clement
We love Indian food and we love lamb but we always order in and then have to share! (no cheap lol)
I'm not a great cook so I keep to the basics but this one with the video and progress pictures made it look so easy that I knew I just had to at least try.
Happy to say we have since made it 4 times! and don't think we will ever stop.
So tasty. Thank you so much Veena. You make cooking look so easy.
Planning to try a few other recipes soon.
Veena Azmanov
Yes, ordering in is NOT cheap! I am so happy you gave this a try and succeed as well. We love this recipe and lamb is my kids' favorite too.
Thank you for the lovely feedback. I am so happy that I make cooking easy for you.
Thanks
Angelique Edl
Thank you! I am (very) new at cooking Indian food so I appreciate your guidance, and quick reply! I'll let you know how it goes after the holidays....best holiday wishes to you & yours 🙂
Veena Azmanov
Thank you, Wish you the same too, Angelique
Angelique Edl
Hello. I am new to Indian cooking and want to make sure I do this right since it will be for Christmas dinner. Do you leave the mace and cardamom pods whole, break them up or remove them before eating like you would with the bay leaves? I sounds amazing...can't wait to give this a go! Thank you!
Veena Azmanov
Angelique. As you can see in the video and progress pictures I add them to the oil and let the curry soak as much flavor from them as possible. After that, you can certainly remove them before serving. Most people who know Indian food know that these whole spices similar to bay leaves are not to be eaten.
Dan
Amazing recipe! Followed it close to the letter, added some whole rosemary and more cardamom than amount recommended. Turned out fantastic!
Mixing yogurt with flour/corn starch is a game changer! I like using fat free yogurt as opposed to whole so now I can cook leaner as well! I mix in gradually and no curdling at all
🙂
Veena Azmanov
That's definitely a great trick I use in may of my recipes.... even soups! Thanks for the lovely feedback, Dan.