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
-
- 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
-
- 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. You may need to reduce some of the cooking liquid if you use regular yogurt.
-
- 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
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
So many ingredients, but so worth it! The only thing I was missing was the lemon juice, so just skipped it. And only had smoked paprika, so used a little less than the recipe called for. I used my instantpot and when I lifted the lid – oh, the aroma! Lamb was tender and so, so tasty. Thank you for sharing this delicious family recipe. It’s a keeper for me!
Thank you, Valerie – I am so happy you loved this recipe. It is our family favorite too.
Hi Veena,
Just made this recipe. It tastes amazing. Thank you. The only other comment I have is that my dish didn’t turn out red like your photo. Did I miss something?
Hey Lem, yes, it really depends on the color of paprika and cayenne powder. I use a deeper color (Sweet Moroccan) Paprika for color.
Even the Indian sweet chili does have some zing to it. My kids don’t handle very well.
I made this for Sunday lunch and loved it. I added more spices than specified since I love spices! I only have one Roma tomato so I used a diced can tomato, drain the juice which I added afterwards. Your recipe comes at the right time after making a sourdough discard naan. I have some basmati rice too for others who love rice. Next time I’ll brown my meat first which I saw you also mentioned in your notes. I’ll be trying more of your recipes for our next church luncheon. Thank you.
Thank you, Neelie, for the lovely feedback. Sourdough Naan is our family favorite too. Yes, browning the meat is a great way to elevate your flavor. You should try it next time.
One tablespoon of cayenne was way too hot for us. And also added the lemon juice the yogurt curdled. Was that to happen? Other that, I will amend the cayenne next time for 1/4 teaspoon and use coconut milk to water it more. Thank you for giving us your recipe.
Ramona – you can definitely customize the spices to individual taste. You need to whisk the yogurt smooth; if it’s lumpy, then add it to the curry. Thanks
Made this recipe last night. I am new to cooking Indian food, so I enjoyed seeking out specialty markets for the ingredients. I used Indian yogurt because the market clerk scoffed at me when I asked for Greek lol!
Anyway, it turned out amazing. More delicious than what I would get from a local restaurant. Really had the feel of a cherished family recipe that had been passed down and perfected over generations. Served it with homemade sourdough starter garlic naan, and it was perfection. So happy to have found this recipe, and will need to follow and try more because now I have a huge bag of black cardamom that I need to use up!
Hey Elsa, so happy you enjoyed it.
Greek yogurt is excellent for Indian cooking. (Indian yogurt is whole milk yogurt that has been put in a cheesecloth and hung overnight to remove the whey. There is not need for that because we do use liquid in curries).
Black cardamom has a stronger cardamom color. Use one of these for every 3 green cardamom.
Use it to make a nice cardamom cake, add it to coffee, etc.
There are many uses for it. You can even make your own garam masala.
Thanks for the lovely feedback.
Such a fantastic recipe! The lamb was so tender, and the flavors were deep and rich. I paired it with homemade chapati, and it was the perfect meal. This one’s a keeper!
Thank you so much for the lovely feedback, Emily
I’ve tried many lamb curry recipes, but this one is my favorite! The flavors were so authentic, and the sauce thickened beautifully. I used bone-in lamb, and it made the curry even more flavorful. Will be making it again soon!
Thank you so much for the lovely feedback, Jason
This is the best homemade lamb curry I’ve ever had! The recipe was easy to follow, and the result was a beautifully spiced, hearty dish. I added a little extra chili for heat, and it was just right. Thank you for this recipe!
Thank you so much for the lovely feedback, Olivia
I made this lamb curry last night, and it was amazing! The spice blend was spot on, and the sauce had such a deep, comforting flavor. I let it simmer for a little longer to make the lamb extra soft—turned out perfect!
Thank you so much for the lovely feedback, David
This lamb curry was absolutely delicious! The flavors were rich and perfectly balanced, and the lamb turned out so tender. I served it with basmati rice and naan, and my family loved it. Definitely making this again!
Thank you so much for the lovely feedback, Rachel