Authentic Punjabi Lamb Curry
This authentic Punjabi lamb curry is the stovetop version my mom made — slow-cooked with yogurt, caramelized onions, and fragrant spices until the lamb is melt-in-your-mouth tender. It’s different from South Indian curries made with coconut milk, and it’s not a quick-fix Instant Pot or slow cooker curry either — this is the traditional way, rich with deep, layered flavor. Served over Indian bread or basmati rice, this is a meal on its own.
Indian cuisine is a vibrant tapestry of flavors, colors, and aromas, renowned for its diverse range of spices and ingredients. From hearty vegetarian dishes like dal and paneer tikka to aromatic biryanis and tandoori specialties, Indian food offers a culinary adventure for every palate.
As a child, gathering around the dinner table with the aroma of my mom’s curry wafting through the air was always a wonderful experience. This dish held a special place in my heart, not just because of its delicious taste but because of the memories it evoked of cozy family dinners and shared laughter.
As I grew older and far away from home, I found myself craving that familiar taste of home more and more. So, armed with my mom’s recipe and a heart full of memories, I set out to recreate her lamb curry for my family.
Now, whenever I make my mom’s lamb curry for my own family, it’s like passing down a piece of our family history. And seeing the smiles on their faces as they savor each spoonful reminds me of the power of food to connect us to our past and create new memories for the future.
Why make this lamb curry?
- This is my authentic Indian curry, the way Mom used to make it, with no shortcuts, no readymade curry powder, and no quick cooking methods. And it’s simply delicious! Served with fluffy rice or buttery naan bread, this lamb curry is a true delight for Indian food lovers, offering a taste of the aroma and the comforting all-in-one dish.
- If you look at the recipe, you will see that 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 retains 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
- 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.
- Garlic ginger – Of course, you want to use fresh garlic and fresh ginger for the best flavor with curry.
- Yogurt – When meat and dairy are cooked together, they have a unique taste. Additionally, yogurt tenderizes the meat and helps it cook faster. And, it has a rich and creamy taste. If you can’t use yogurt, you can also use coconut milk or coconut cream.
- 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 – 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: Best Indian Lamb curry recipe: stovetop
- In a Dutch oven or heavy-bottom skillet, add the oil, ghee, and whole spices.
- Then, add onions and saute until caramelized, almost brown – about 10 minutes (see video).
- Next, add the ginger and garlic and saute for another minute. Then, add the lamb pieces and saute for 2 to 3 minutes until the lamb is no longer pink.
- Then, add the ground spices and chopped tomatoes. Sauté 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 hours, 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 the seasoning. Depending on how you are going to serve it, adjust the gravy by adding a bit more water.
- Garnish with fresh cilantro or parsley.
Indian Lamb Curry
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until it's fork-tender. Served over Indian bread or rice, this is a meal in itself.
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
- 2 Cinnamon stick
- 8 Cloves
- 8 Green cardamoms
- 2 Black cardamoms
- 3 Bay leaves
- 1 Mace (optional)
- 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
Method
- In a Dutch oven or heavy-bottom skillet, add the oil, ghee, and whole spices.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).3 cups Onions
- Next, add the ginger and garlic and saute for another minute. Then, add the lamb pieces and saute for 2 to 3 minutes until the lamb is no longer pink.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, and add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.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 the meat is cooked through and becomes fork-tender – about 1 to 1 ½ hours, adding water if necessary.
- When cooked to fork-tender, taste and adjust the seasoning. Depending on how you will serve it, you can adjust the gravy by adding a bit more water.
- Garnish with fresh cilantro or parsley.
Notes
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- Use the right 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 bone marrow adds more flavor. Cut the lamb into small pieces, about 2 to 3 inches each. Large pieces will take longer to cook
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- 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.
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- 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.
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- Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don’t make haste.
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- I prefer to use Greek yogurt because it is thicker. You may need to reduce some of the cooking liquid if you use regular yogurt.
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- 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.
- Pressure cooking– Instead of using a Dutch oven, sauté all the ingredients in the stovetop pressure cooker or instant pot. You may need to add an additional 1/2 to 1 cup of water for pressure cooking.
- 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Other Cooking Methods
- Slow Cooker / Crockpot: Great for hands-off cooking. Cook on low for 6–8 hours or until the lamb is tender.
- Instant Pot / Pressure Cooker: Perfect when you’re short on time. Pressure cook for 25 minutes after sautéing the spices.
- Stovetop (traditional): The method shown in step-by-step photos and video above.
What Do You Serve This Curry With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy. Have you tried my garlic naan?
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Punjabi Samosas or Spring Roll Samosa– Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
If you like curry, try these
Frequently asked questions
Lamb curry can be stored in an airtight container in the refrigerator for up to 4 days. Make sure it has cooled to room temperature before storing, and always reheat it thoroughly before serving. Yes! This curry freezes beautifully. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until piping hot.
Add a splash of water or coconut milk before reheating. Warm over low heat on the stovetop, stirring occasionally, until it reaches serving temperature.
Shoulder and leg are the most common. Lamb with bones adds extra flavor.
Punjabi lamb curry uses yogurt and caramelized onions for richness, while South Indian curries often use coconut milk, curry leaves, and mustard seeds.
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.
You can eat Indian lamb curry with stovetop Indian naan or garlic naan, Indian chapati, sweet potato chapati, 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.
Yes — but I’ve written those as separate recipes for you! See my Slow Cooker Lamb Curry and Instant Pot Lamb Curry posts.
- Slow Cooker Chicken Curry
- Chickpeas Curry – Channa Masala,
- Lentil Chicken Curry, Spinach Tofu Curry
- Easiest Fish Curry – 6 Ingredients
- See all lamb recipes
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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.
It wasn’t clear if one should use cardamom pods or cardamom seeds. First impressions are that it will be great…..it’s still cooking in a pot in the oven for a few hours. I added extra oil as I feel a good curry should have a layer of fragrant oil on the top.
In Indian cooking, we use cracked cardamom with pods. Lamb does have enough oil but yes, its ok to add a bit more oil or use additional fat on the lamb.
I am accustomed to cooking the less than tender meats either in my slow cooker or in my stovetop pressure cooker. I am surprised that there is such a large difference in cooking time when using a stove top pressure cooker (on high – 15 psig – 121 ℃) quoting 40 to 45 minutes when an instant pot (at the same pressure and temperature) takes only 25 minutes. The cooking times should be identical.As I don’t have an instant pot, perhaps someone could enlighten me why there is a difference.
From past experience cooking at high pressure tenderises any meat in 30 minutes or less.
I must admit to preferring slow cooking to pressure cooking but at times a pressure cooker is necessary if there is a deadline.
Hey Rod, can’t explain the science but every time I use the stovetop pressure cooker it takes longer than it takes in my instant pot!
These timings are based on my experience.
If you are sure it takes less time for you please go ahead and use less time.
Would be happy to hear your findings in the comments later too. Thanks
I am making this now. I used Greek Yogurt w the add ins you suggested. I am stirring frequently. The yogurt is not “lumpy”. because i mixed it well. before adding it. But it is definitely “speckled”, tiny white specks that look like it hasn’t emulsified. Is this normal? Is there a fix?
Hey Ed. Looks like the yogurt was not creamy and that split into the curry. Use a whisk to smooth as much as you can.Next time make sure the yogurt is very smooth before you add it to the curry. If necessary add a few tablespoons of warm curry to the yogurt to help it smooth out.
I tried this for the first time tonight, absolutely beautiful, thank you for the recipe x
Thank you, Racheal
Fantastic recipe. I’ve tried many curry recipes and none have hit the spot. This one is restaurant quality. Thanks Verona for sharing.