Discover how to make the best lamb curry with tender chunks of meat simmered in a rich, spiced sauce. This easy, flavorful recipe brings bold Indian-inspired flavors to your table—perfect for cozy dinners or impressing guests!
Yields: 4-6 servings
Prep time: 25 minutes
Cook time: 1 hour 30 minutes
Ingredients:
For the Lamb:
- 1.5 lbs (700g) boneless lamb shoulder or leg, cut into 1-1.5-inch cubes
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon salt
For the Base:
- 2 large onions, finely chopped
- 2-3 ripe tomatoes, finely chopped or pureed
- 1 inch ginger, grated
- 4-5 cloves garlic, minced
- 2-3 green chilies, slit (optional)
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 black cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
For the Spices:
- 2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder (for color, optional)
- 1/4 teaspoon fenugreek seeds (methi dana)
Other Ingredients:
- 3-4 tablespoons cooking oil (vegetable, mustard, or ghee)
- 1 cup hot water or lamb broth
- 2 tablespoons chopped fresh cilantro, for garnish
- Salt to taste
Step-by-Step Instructions with Pictures:
Step 1: Marinate the Lamb
- In a bowl, combine the lamb cubes, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to coat the lamb evenly. Let it marinate for at least 30 minutes, or up to a few hours in the refrigerator.
Step 2: Prepare the Aromatics
- While the lamb is marinating, finely chop the onions and tomatoes. Grate the ginger and mince the garlic. Slit the green chilies (if using). Keep the whole spices (bay leaf, cardamom pods, cloves, cinnamon stick, fenugreek seeds) ready.
Step 3: Sauté the Whole Spices
- Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot, add the bay leaf, green cardamom pods, black cardamom pods, cloves, cinnamon stick, and fenugreek seeds. Sauté for about 30 seconds, or until fragrant. Be careful not to burn them.
Step 4: Sauté the Onions
- Add the chopped onions to the pot. Sauté them over medium heat, stirring occasionally, until they turn golden brown. This may take 10-15 minutes. Patience at this stage is key for a flavorful base.
Step 5: Add Ginger, Garlic, and Green Chilies
- Once the onions are golden brown, add the grated ginger, minced garlic, and slit green chilies (if using). Sauté for another 1-2 minutes until the raw smell of ginger and garlic disappears.
Step 6: Add Tomatoes and Dry Spices
- Add the chopped or pureed tomatoes to the pot. Cook them down, stirring occasionally, until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
- Now, lower the heat and add the coriander powder, cumin powder, garam masala, and Kashmiri red chili powder (if using). Stir well and cook for another minute, ensuring the spices don’t burn. You can add a splash of water if the mixture seems too dry.
Step 7: Add the Marinated Lamb
- Increase the heat to medium and add the marinated lamb to the pot. Stir well to coat the lamb pieces with the spice mixture.
Step 8: Brown the Lamb
- Cook the lamb for 5-7 minutes, stirring occasionally, until it starts to brown slightly. This helps to seal in the flavor.
Step 9: Add Liquid and Simmer
- Pour in the hot water or lamb broth. Bring the curry to a simmer, then reduce the heat to low, cover the pot, and let it cook for 1 to 1.5 hours, or until the lamb is tender. Stir occasionally to prevent sticking. If the curry becomes too thick, you can add a little more hot water or broth.
Step 10: Finish and Garnish
- Once the lamb is tender and the curry has reached your desired consistency, taste and adjust the salt if needed. Stir in the chopped fresh cilantro.
Step 11: Serve
- Serve the hot and delicious lamb curry with steamed rice, naan bread, roti, or any other bread of your choice. Enjoy!
Tips and Variations:
- For a richer curry, you can add a tablespoon of cream or yogurt at the end of cooking.
- Spice level: Adjust the amount of red chili powder and green chilies according to your preference.
- Other vegetables: Feel free to add potatoes, peas, or other vegetables during the last 30 minutes of cooking.
- Pressure cooker: To speed up the cooking process, you can pressure cook the lamb after step 8 with about 1 cup of water for 15-20 minutes (depending on your pressure cooker). Then, continue from step 10.
- Slow cooker: You can also cook this curry in a slow cooker. After step 8, transfer the mixture to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Enjoy your delicious homemade lamb curry recipe.
