Lamb Curry Recipe

Name: Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg boned and diced lamb shoulder; 2 tablespoons oil; 3 large onions, chopped; 3 garlic cloves, chopped; 1 tablespoon finely chopped fresh ginger; 2 tablespoons curry powder; 3 teaspoons salt; 2 tablespoons vinegar or 2 tablespoons lemon juice; 3 large ripe tomatoes; 2 fresh red chilies or 2 green chilies; 2 tablespoons chopped of fresh mint; 1 teaspoon garam masala; 1 tablespoon chopped fresh coriander or 1 tablespoon mint

Servings: persons

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or 2 tablespoons lemon juice
3 large ripe tomatoes
2 fresh red chilies or 2 green chilies
2 tablespoons chopped of fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or 1 tablespoon mint

1
Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
2
Add the curry powder, salt and vinegar and stir thoroughly.
3
Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
4
Add the tomatoes, chillies and mint.
5
Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
6
Add the garam masala and chopped coriander in the last 5 minutes of cooking.
7
*note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

1328

kcal

Calories

Fat

Carbs

100

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 13 ingredients. The key ingredients include: 1 1/2 kg boned and diced lamb shoulder, 2 tablespoons oil, 3 large onions, chopped, 3 garlic cloves, chopped, 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