Lamb Curry Recipe

Name: Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 500 g leg of lamb, cut into small chunks including bones, fat trimmed off; 1/4 cup vegetable oil (or any flavourless oil); 1 tablespoon butter (optional); 2 large onions, chopped; 1 inch fresh ginger, ground to a paste; 4 -5 garlic cloves, ground to a paste; 5 whole cloves; 4 green cardamoms, slightly crushed; 2 (2 inch) cinnamon sticks; 2 bay leaves; 6 -8 peppercorns; 1 1/2 teaspoons turmeric powder; 1 teaspoon chili powder; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon garam masala powder; salt, to taste; 2 tablespoons plain yogurt, lightly beaten; 1 tablespoon tomato paste; 3 -4 tablespoons coriander leaves, roughly chopped

Servings: persons

500 g leg of lamb, cut into small chunks including bones, fat trimmed off
1/4 cup vegetable oil (or any flavourless oil)
1 tablespoon butter (optional)
2 large onions, chopped
1 inch fresh ginger, ground to a paste
4 -5 garlic cloves, ground to a paste
5 whole cloves
4 green cardamoms, slightly crushed
2 (2 inch) cinnamon sticks
2 bay leaves
6 -8 peppercorns
1 1/2 teaspoons turmeric powder
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
salt, to taste
2 tablespoons plain yogurt, lightly beaten
1 tablespoon tomato paste
3 -4 tablespoons coriander leaves, roughly chopped

1
Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.
2
Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).
3
Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).
4
Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
5
Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
6
Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
7
Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
8
Stir in the chopped coriander leaves and remove from heat.
9
Serve hot with plain basmati rice or naan bread (Recipe #215545).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 500 g leg of lamb, cut into small chunks including bones, fat trimmed off, 1/4 cup vegetable oil (or any flavourless oil), 1 tablespoon butter (optional), 2 large onions, chopped, and more.

Yes, Lamb Curry falls under the Soups & Stews 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.

Lamb Curry

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