How to Make Lamb Curry at Home

Lamb curry is a simple yet tasty dish and a quick and healthy dinner to prepare. This substantial, thick Indian lamb curry is composed of tomatoes, onions, and spices and is ideal for cooking for a large group. Even though it takes some time to cook, this homemade curry requires little supervision. When it's finished cooking, the lamb is fork-tender and the sauce is delicious and fragrant.

You can make a delicious and fragrant dish ideal for any guest using this recipe for lamb curry. Serve with freshly cooked naans or some steamed basmati rice. For your curry nights, try this lamb or mutton curry.

In our household, like in many desi houses, curries are virtually a daily dinner, and among the many curry recipes available, lamb or mutton curry is one of the most well-liked.

For lamb curries or chopped lamb stew, boneless lamb shoulder is ideal. The recipe tastes great when accompanied by raita, Indian cucumber salad, and steamed basmati rice. If the gravy is thickened, it also goes nicely with recently prepared chapattis.

The trick is to cook the lamb's harder pieces slowly. Young lambs get plenty of movement, so their shanks and shoulders have meat that is far tastier than, for example, a dainty lamb chop. However, this activity also renders the meat tough, necessitating a longer cooking time to soften the connective tissue and render the meat tender.

The lamb stews that take an hour to prepare? Chewy. Getting the meat to the point where it is falling off the bone tender takes at least 1.5 to 2 hours. Using a pressure cooker will reduce the cooking time in half.

This Lamb Vindaloo is a fantastic fiery red curry dish of tender lamb chunks cooked in vindaloo sauce made with lots of red chilies, vinegar, garlic, and spices. An authentic spicy Goan lamb dish with a beautiful tang and mild sweet hint.


  • 1/4 cup of vegetable oil or ghee
  • 2 bay leaves and 4 whole cloves
  • 2 sliced onions
  • 10 black peppercorns
  • 2 pounds of boneless lamb, chopped into pieces
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 2 teaspoons of coriander
  • 1/2 teaspoon of kosher salt
  •  1/2 teaspoon of turmeric
  • 2 teaspoons garam masala
  • 2 cups water
  •  1/2 cup tomato puree
  •  1/2 cup Greek yogurt
  • Green coriander for garnish

How to Make Lamb Curry

How to Make Lamb Curry at Home Step by Step

Heat the vegetable oil or ghee in a pan over medium heat until it is hot.
Cook the onions for 5 minutes, or until they are tender.
Add the ginger and garlic pastes, and then cook for one minute.
Cook the chopped tomatoes for 5 minutes, or until they are tender.
Salt, turmeric powder, chili powder, and coriander powder should be added, and the spices should be cooked for 3–4 minutes.
After mixing the spices into the lamb or mutton, add the water and cook for 8 to 10 minutes.
If the meat is still not done, you may need to add extra water to help it cook for an additional 45 to 60 minutes. Cover the pan with a lid to prevent the meat from burning.
Add the coriander, dried fenugreek, garam masala and enjoy with handmade naan or steaming rice.

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