Want to make a restaurant-style lamb curry at home? Whether you cook this on the stovetop or in a slow-cooker, the secret to making fork-tender and juicy lamb is slow-cooking it. Serve it over steamed rice or naan for a complete Indian meal.
Start with coating the bottom of the slow cooker with oil.
Then, add the onions, garlic, ginger - stir well.
Then, add the ground spices, whole spices, and coconut milk. Stir well.
Finally, add the lamb and combine it well.
Add the lemon juice and water - combine well.
Set the slow cooker on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and falling off the bones.
Stovetop lamb curry
In a heavy bottom pan, similar to a Dutch oven, add oil and saute the whole spices.
Then, cook the onions until translucent.
Add the ginger and garlic - sauté for another 30 seconds.
Then, add the tomato paste, spices, and coconut milk.
Cook stirring until the spices are fragrant. (you will get an aroma as the spices cook)
Add the lamb pieces - and combine well.
Then, add one cup of water and season with salt and pepper.
Bring to a boil then turn the heat down to a simmer.
Cover and cook on medium-low stirring every 20 minutes.
Make sure there is some liquid to prevent burning. If necessary add ¼ cup water or so as needed.
Continue to cook until the meat is soft and tender - this can take between 1 ½ to 2 hours.
Pressure Cooker or Instant Pot Lamb Curry
The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot.
You can make this dish using the pressure cooker or IP.
Follow the stovetop method and pressure cook for 20 minutes
The secret to lamb curry
There are two secrets to making a good lamb curry.
The meat you use to make a lamb or mutton curry is very important. The shoulder or leg is the part of the lamb that gets most exercised which means it's tougher. It takes longer to cook, but also has the opportunity to absorb more flavor. So, don't skip on the slow cooking. The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot. You can make this dish using the pressure cooker or IP. Follow the stovetop method and pressure cook for 20 minutes.
When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry.
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