1. Can I make Indian Lamb Curry ahead of time?

Absolutely. Indian Lamb Curry actually tastes better the next day, as the spices continue to deepen and meld. Store in an airtight container in the fridge for up to 4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally. Avoid boiling once yogurt or coconut milk has been added, to prevent curdling.

2. What’s the best cut of lamb to use for curry?

Boneless lamb shoulder or leg works best for curry. These cuts are marbled with just enough fat to stay moist and flavorful during simmering. Trim excess fat to reduce any strong, gamey flavor. You can also use bone-in pieces for more flavor, but they may require a slightly longer cook time.

3. Is Indian Lamb Curry spicy?

This recipe is rich and aromatic but not overly spicy. It uses warming spices like cinnamon, cardamom, and garam masala without adding chili heat. To make it spicier, you can add green chilies, chili powder, or cayenne to taste. If you're cooking for kids or spice-sensitive guests, this base recipe is a perfect starting point.

Indian Lamb Curry – Easy Recipe

Name: Indian Lamb Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1/4 cup vegetable oil: Used as the cooking base for sautéing spices and onions; 2 bay leaves: Adds subtle herbal aroma; 4 whole cloves: Adds a warm, sweet spice flavor; 10 black peppercorns: Provides sharp, spicy notes; 2 yellow onions, chopped: Caramelized for sweetness and body; 2 pounds boneless lamb, cut into 1-inch pieces: The main protein, becomes tender when simmered; 1 tablespoon ginger, minced: Adds zesty heat; 1 tablespoon garlic, minced: Provides savory depth; 1 teaspoon ground cardamom: Lends floral and citrusy notes; 1 teaspoon ground cinnamon: Adds warmth and sweetness; 1/2 teaspoon kosher salt: Enhances all the flavors; 1/2 teaspoon turmeric: Gives earthiness and color; 2 teaspoons ground coriander: Provides citrusy brightness; 2 teaspoons garam masala: Complex blend that completes the curry flavor; 2 cups water: Used to simmer the curry; 1/2 cup tomato puree: Forms the base of the curry sauce; 1/2 cup Greek yogurt: Stirred in at the end for creaminess; Cilantro, for garnish (optional): Adds freshness and color

Description

Indian Lamb Curry is a rich, aromatic dish made in just one hour with a blend of traditional Indian spices, tomato puree, and a creamy yogurt finish. This hearty curry features tender lamb simmered to perfection in a flavorful sauce, making it an easy yet authentic option for dinner.

Ingredients

Scale

1/4 cup vegetable oil: Used as the cooking base for sautéing spices and onions
2 bay leaves: Adds subtle herbal aroma
4 whole cloves: Adds a warm, sweet spice flavor
10 black peppercorns: Provides sharp, spicy notes
2 yellow onions, chopped: Caramelized for sweetness and body
2 pounds boneless lamb, cut into 1-inch pieces: The main protein, becomes tender when simmered
1 tablespoon ginger, minced: Adds zesty heat
1 tablespoon garlic, minced: Provides savory depth
1 teaspoon ground cardamom: Lends floral and citrusy notes
1 teaspoon ground cinnamon: Adds warmth and sweetness
1/2 teaspoon kosher salt: Enhances all the flavors
1/2 teaspoon turmeric: Gives earthiness and color
2 teaspoons ground coriander: Provides citrusy brightness
2 teaspoons garam masala: Complex blend that completes the curry flavor
2 cups water: Used to simmer the curry
1/2 cup tomato puree: Forms the base of the curry sauce
1/2 cup Greek yogurt: Stirred in at the end for creaminess
Cilantro, for garnish (optional): Adds freshness and color

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Instructions

Heat oil in a large skillet or Dutch oven over medium heat.
Add bay leaves, cloves, and peppercorns. Stir in chopped onions and sauté for 8–10 minutes until golden brown.
Add the lamb, minced ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander, and garam masala. Stir and cook for another 8–10 minutes until the lamb is browned.
Pour in the water and tomato puree. Mix well, bring to a simmer, reduce heat to medium-low, and cover.
Simmer for 45 minutes, stirring occasionally, until the lamb is tender.
Remove from heat and stir in the Greek yogurt. Mix until smooth and creamy.
Garnish with fresh cilantro if desired. Serve hot with rice or naan.

Notes

For a dairy-free option, substitute Greek yogurt with 1/2 cup coconut milk.
Trim excess lamb fat to reduce gamey flavor.
Whole spices like cloves and peppercorns can be removed before serving if preferred.
This curry stores well and tastes even better the next day.
You can use a slow cooker: Cook all ingredients (except yogurt) on low for 6 hours, then stir in yogurt and cook on high for 30 minutes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 325 kcal
Sugar: 3 g
Sodium: 311 mg
Fat: 17 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0.1 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 33 g
Cholesterol: 99 mg