Lamb Curry
Slow-cooked lamb in a deeply spiced tomato-onion gravy — the South Asian curry that's a labor of love but pays you back in flavor. Lamb's bold flavor stands up to the heavy spice blend (cumin, coriander, cardamom, cinnamon, garam masala). Best served the next day after flavors meld.
Prep Time
23 min
Cook Time
38 min
Servings
4
Calories
523 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Lamb400 g
- Onion1 medium
- Turmeric½ tsp
- Coriander Powder1
- Garam Masala1
- Tomato2 medium
- Ginger1 tsp
- Garlic3 cloves
- Salt1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Lamb400 g
- Onion1 medium
- Turmeric0.5 tsp
- Coriander Powder1
- Garam Masala1
- Tomato2 medium
- Ginger1 tsp
- Garlic3 cloves
- Salt1 tsp
Instructions
- 1
Cube 2 lb lamb shoulder or leg into 1.5-inch pieces (bone-in pieces add even more flavor). Pat dry. Season with 1 teaspoon salt.
- 2
Heat 3 tablespoons of oil in a heavy pot over medium-high. Brown the lamb in batches — 4 minutes per side. Don't crowd. Transfer to a plate.
- 3
In the same pot, add 2 thinly sliced onions. Cook 12 minutes over medium heat until deeply golden brown. Add 2 tablespoons ginger-garlic paste, cook 1 minute.
- 4
Add the spice blend: 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1.5 teaspoons red chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 2 cardamoms, 4 cloves, 1-inch cinnamon stick, 1 bay leaf. Cook 1 minute until fragrant.
- 5
Add 3 chopped tomatoes (or 1 can crushed tomatoes), 1 cup whisked yogurt, 2 teaspoons salt. Cook 5-7 minutes until the masala thickens and oil separates from the gravy.
- 6
Return the browned lamb and any juices. Add 1.5 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer 1.5-2 hours until the lamb is fork-tender and the gravy is thick. Finish with chopped cilantro and a squeeze of lemon. Serve with basmati rice or naan.
Watch how to make Lamb Curry
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💡 Expert Tips
- 1.Brown the lamb in batches. Crowding steams instead of browns. The Maillard reaction on the lamb surface is foundational flavor.
- 2.Onions properly browned. 12 minutes is the minimum for the sweet depth that defines great curry. Don't rush.
- 3.Oil separation cue. When you see oil bubbling at the edges of the masala, the spices have fully bloomed. Soup-like masalas (no separation) taste raw.
- 4.Cook the lamb fork-tender. Anything less is chewy. 90 minutes minimum, 2 hours for super tender.
🔬 Why It Works
Lamb curry's depth comes from layered flavor building: browned lamb (Maillard), browned onions (sweet caramelization), bloomed spices (essential oils released), tomato-yogurt base (acid and richness), and slow simmer (collagen breakdown in the lamb creates tender meat and adds body to the gravy). Each step contributes. Shortcuts in any step (under-browned meat, pale onions, raw-tasting spices) ruin the result. The next-day improvement is real — overnight rest lets flavors deepen and meld further.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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