Lamb Curry Recipe

Name: Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb meat or lamb innards; 5 tablespoons vegetable oil; Spice Paste, recipe follows; 2 cardamom seeds; 3 cloves; 1 (1 1/2-inch) piece cinnamon; 1 (3/4-inch) piece fresh galangal, smashed; 2 lemongrass stalks, bruised; 3 salam leaves (optional)*see note; 1 1/2 quarts coconut milk; *Note: can be found at ethnic markets. It can be substituted with curry leaves; 5 red chilies, chopped; 10 shallots, chopped; 5 cloves garlic, peeled; 5 candlenuts; 1 (3/4-inch) piece fresh ginger, chopped; (3/4-inch) piece fresh turmeric, chopped; 2 tablespoons coriander seeds; 1/2 tablespoon anise seed; 15 black peppercorns; 1/4 tablespoon fennel seeds; Salt

Servings: persons

2 pounds lamb meat or lamb innards
5 tablespoons vegetable oil
Spice Paste, recipe follows
2 cardamom seeds
3 cloves
1 (1 1/2-inch) piece cinnamon
1 (3/4-inch) piece fresh galangal, smashed
2 lemongrass stalks, bruised
3 salam leaves (optional)*see note
1 1/2 quarts coconut milk
*Note: can be found at ethnic markets. It can be substituted with curry leaves
5 red chilies, chopped
10 shallots, chopped
5 cloves garlic, peeled
5 candlenuts
1 (3/4-inch) piece fresh ginger, chopped
(3/4-inch) piece fresh turmeric, chopped
2 tablespoons coriander seeds
1/2 tablespoon anise seed
15 black peppercorns
1/4 tablespoon fennel seeds
Salt

1
Trim the meat and cut into cubes.
2
Heat the oil in a large saucepan.
3
Add the pounded spice paste and fry until fragrant.
4
Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass, and salam leaves.
5
After 2 minutes, add the meat and stir until the meat stiffens.
6
Add the coconut milk and stir well on low fire until meat is tender, about 1 to 2 hours.
7
When you see that the coconut milk is evaporating, add some hot water.
8
When the oil comes up, take it away and keep stirring until the sauce becomes thick.
9
Serve with white rice.
10
Combine all of the ingredients and mix into a fine paste in a mortar and pestle, or in a food processor.

1074

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 22 ingredients. The key ingredients include: 2 pounds lamb meat or lamb innards, 5 tablespoons vegetable oil, Spice Paste, recipe follows, 2 cardamom seeds, and more.

Yes, 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!

Lamb Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions