Southern Indian Lamb Curry Recipe

Name: Southern Indian Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons cloves; 1 1/2 tablespoon cumin seed; 11/2 tablespoon fennel seed; 1 1/2 tablespoon coriander seed; 1 1/2 tablespoons turmeric; 1 cinnamon stick; 2 fresh bay leaves; 10 fresh curry leaves; 3 pounds boned shoulder lamb, cut into 1-inch cubes; 1 fresh red chili; 2 medium onions, roughly chopped; 5 cloves garlic, peeled; 2 tablespoons minced fresh ginger; Kosher salt and freshly ground black pepper; 5 large fresh tomatoes; 1/2 cup plain unsweetened natural yogurt; 1/2 bunch fresh cilantro, roughly chopped; 1 scallion, cut into strips; 6 cups steamed basmati rice

Servings: persons

1/4 cup extra-virgin olive oil
1 1/2 tablespoons cloves
1 1/2 tablespoon cumin seed
11/2 tablespoon fennel seed
1 1/2 tablespoon coriander seed
1 1/2 tablespoons turmeric
1 cinnamon stick
2 fresh bay leaves
10 fresh curry leaves
3 pounds boned shoulder lamb, cut into 1-inch cubes
1 fresh red chili
2 medium onions, roughly chopped
5 cloves garlic, peeled
2 tablespoons minced fresh ginger
Kosher salt and freshly ground black pepper
5 large fresh tomatoes
1/2 cup plain unsweetened natural yogurt
1/2 bunch fresh cilantro, roughly chopped
1 scallion, cut into strips
6 cups steamed basmati rice

1
Begin by setting a large, heavy-based pot over medium heat.
2
Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder.
3
Add oil to the hot pot and pour in the spices.
4
Throw in cinnamon sticks, bay leaves, curry leaves, and chilli.
5
Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little.
6
While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
7
Season cubed lamb with salt and pepper then add to the pot of oil and spices.
8
Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes.
9
Stir with a wooden spoon as you go.
10
Now add fresh tomatoes and cover slightly with lid.
11
Reduce heat and simmer for 40 minutes until the lamb is tender.
12
Remove the lid and skim fat off the surface.
13
Fold in the yogurt and simmer for a further 5 minutes.
14
Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

2303

kcal

Calories

Fat

259

Carbs

110

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 20 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 1/2 tablespoons cloves, 1 1/2 tablespoon cumin seed, 11/2 tablespoon fennel seed, and more.

Yes, Southern Indian 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.

That's it — enjoy your meal!

Southern Indian Lamb Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions