Bombay Lamb Curry Recipe

Name: Bombay Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g lamb, diced; 1 large onion, sliced thinly; 1 garlic clove, crushed; 1 1/2 tablespoons ghee or 1 1/2 tablespoons oil; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon fresh coarse ground black pepper; 1 1/2 tablespoons garam masala; 2 chilies; 2 bay leaves; 1 (5 cm) cinnamon sticks; 100 ml natural low-fat yogurt; 225 g tomatoes, skinned and diced; 1 teaspoon salt

Servings: persons

500 g lamb, diced
1 large onion, sliced thinly
1 garlic clove, crushed
1 1/2 tablespoons ghee or 1 1/2 tablespoons oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon fresh coarse ground black pepper
1 1/2 tablespoons garam masala
2 chilies
2 bay leaves
1 (5 cm) cinnamon sticks
100 ml natural low-fat yogurt
225 g tomatoes, skinned and diced
1 teaspoon salt

1
Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
2
Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
3
Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
4
Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
5
Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
6
Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
7
Serve with Basmati rice and accompaniments.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g lamb, diced, 1 large onion, sliced thinly, 1 garlic clove, crushed, 1 1/2 tablespoons ghee or 1 1/2 tablespoons oil, and more.

Yes, Bombay Lamb Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bombay Lamb Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions