Indian Lamb Curry
Dive into the rich and aromatic flavors of Indian Lamb Curry, a soul-warming dish that brings the essence of Indian cuisine to your table. Tender pieces of lamb are slow-cooked to perfection in a velvety sauce made with earthy spices like cumin, cardamom, and cinnamon, balanced with the tang of tomatoes and creamy yogurt. With layers of flavor built from sautéed onions, garlic, and ginger, this curry achieves a harmonious blend of heat and warmth with turmeric, red chili powder, and garam masala. Whether served over fluffy basmati rice or paired with soft naan bread, this hearty dish is a perfect centerpiece for family dinners or special occasions. Easy to customize and packed with bold spices, this classic Indian recipe will tantalize your taste buds and transport you straight to the heart of India.
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Recipe Information
Ingredients
- 1 kg Lamb (boneless or bone-in)
- 3 large Onions (finely chopped)
- 3 large Tomatoes (pureed)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Garlic (minced)
- 0.5 cup Plain yogurt
- 1 teaspoon Cumin seeds
- 1 piece Cinnamon stick
- 4 Green cardamom pods
- 4 Cloves
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 0.25 cup Cilantro (fresh, chopped)
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil or ghee
- 2 cups Water
Instructions
Heat the vegetable oil or ghee in a large heavy-bottomed pot over medium heat.
Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Stir until fragrant, about 30 seconds.
Add the chopped onions and sauté until golden brown, about 10–12 minutes.
Stir in the grated ginger and minced garlic. Cook for 1–2 minutes until the raw aroma disappears.
Add the turmeric powder, red chili powder, and ground coriander. Mix well and cook for another minute.
Add the lamb pieces to the pot. Stir to coat the lamb with the spices and cook for 6–8 minutes, until the lamb is lightly browned.
Stir in the tomato puree and salt. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens and the oil separates from the spices.
Lower the heat and mix in the yogurt. Cook for 3–4 minutes, stirring continuously to prevent curdling.
Pour in the water, cover the pot, and simmer on low heat for 50–60 minutes, or until the lamb is tender. Stir occasionally to prevent sticking, and add more water if needed.
When the lamb is fully cooked and the curry has reached the desired consistency, sprinkle in the garam masala and stir well.
Garnish with fresh chopped cilantro and serve hot with steamed rice or Indian bread like naan or roti.
Nutrition Facts
Calories |
3731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.8 g | 356% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 4442 mg | 193% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 34.3 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 825 mg | 63% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4688 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
