Description
This lamb curry recipe is rich, flavorful, and made with tender lamb simmered in a spiced tomato yogurt sauce. A perfect Indian-inspired dish for dinner, it’s easy to make and freezer-friendly. Keywords: lamb curry, Indian lamb curry, spicy lamb curry, lamb curry with rice.
Ingredients
500g lamb shoulder, cut into chunks
2 tablespoons oil or ghee
1 large onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
400g canned tomatoes (or 3 large fresh tomatoes, chopped)
100g plain yogurt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon salt
250ml water or broth
Fresh cilantro, chopped for garnish
Instructions
1. Heat oil in a large pot and sear lamb chunks on all sides. Remove and set aside.
2. In the same pot, add chopped onions and cook until golden brown.
3. Stir in garlic and ginger and cook until fragrant.
4. Add cumin, coriander, turmeric, and chili powder. Toast the spices for a minute.
5. Pour in tomatoes and cook until oil separates from the mixture.
6. Return lamb to the pot, stir in yogurt, then add water or broth.
7. Cover and simmer on low for 1.5 to 2 hours until lamb is fork-tender.
8. Stir in garam masala and fresh cilantro before serving.
Notes
This curry tastes even better the next day.
Use bone-in lamb for deeper flavor, but adjust cooking time.
For a creamier texture, stir in a splash of cream at the end.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg