Lamb Curry Recipe

Name: Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 10 peppercorns; 2 tablespoons peanut or olive oil; 1 large Spanish onion, chopped; 4 cloves garlic, chopped; 1 1/2 tablespoons minced ginger; 1 1/2 pounds lamb (from the leg or shoulder), cut into 1/2-inch cubes; 3/4 teaspoon turmeric; 1 1-inch piece cinnamon stick; 1 1/2 teaspoons sea salt; 1 cup plain whole milk yogurt; 1/2 cup milk; 1/2 cup coconut milk; 1/4 cup sliced scallions; 1/2 cup chopped cilantro; 1 lemon, juiced

Servings: persons

1 tablespoon coriander seeds
1 tablespoon cumin seeds
10 peppercorns
2 tablespoons peanut or olive oil
1 large Spanish onion, chopped
4 cloves garlic, chopped
1 1/2 tablespoons minced ginger
1 1/2 pounds lamb (from the leg or shoulder), cut into 1/2-inch cubes
3/4 teaspoon turmeric
1 1-inch piece cinnamon stick
1 1/2 teaspoons sea salt
1 cup plain whole milk yogurt
1/2 cup milk
1/2 cup coconut milk
1/4 cup sliced scallions
1/2 cup chopped cilantro
1 lemon, juiced

1
Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes.
2
Repeat with cumin, cooking about 1 minute.
3
Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
4
Place oil in a large pan over medium high heat.
5
Add onion and saute until soft on edges, about 5 minutes, stirring often.
6
Add garlic and ginger, and cook another minute or two.
7
Stir in meat and cook, turning, for 8 to 10 minutes.
8
Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt.
9
Stir.
10
Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes.
11
Fold in scallions, cilantro and a little lemon juice.
12
Serve over Basmati rice.

830

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 17 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 10 peppercorns, 2 tablespoons peanut or olive oil, 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