Indian Lamb Curry

Dive into the rich and aromatic flavors of Indian Lamb Curry, a soul-warming dish that brings the essence of Indian cuisine to your table. Tender pieces of lamb are slow-cooked to perfection in a velvety sauce made with earthy spices like cumin, cardamom, and cinnamon, balanced with the tang of tomatoes and creamy yogurt. With layers of flavor built from sautéed onions, garlic, and ginger, this curry achieves a harmonious blend of heat and warmth with turmeric, red chili powder, and garam masala. Whether served over fluffy basmati rice or paired with soft naan bread, this hearty dish is a perfect centerpiece for family dinners or special occasions. Easy to customize and packed with bold spices, this classic Indian recipe will tantalize your taste buds and transport you straight to the heart of India.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 kg Lamb (boneless or bone-in)
• 3 large Onions (finely chopped)
• 3 large Tomatoes (pureed)
• 1 tablespoon Ginger (grated)
• 1 tablespoon Garlic (minced)
• 0.5 cup Plain yogurt
• 1 teaspoon Cumin seeds
• 1 piece Cinnamon stick
• 4 Green cardamom pods
• 4 Cloves
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Ground coriander
• 1 teaspoon Garam masala
• 0.25 cup Cilantro (fresh, chopped)
• 1.5 teaspoons Salt
• 3 tablespoons Vegetable oil or ghee
• 2 cups Water

Directions

Step 1

Heat the vegetable oil or ghee in a large heavy-bottomed pot over medium heat.

Step 2

Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Stir until fragrant, about 30 seconds.

Step 3

Add the chopped onions and sauté until golden brown, about 10–12 minutes.

Step 4

Stir in the grated ginger and minced garlic. Cook for 1–2 minutes until the raw aroma disappears.

Step 5

Add the turmeric powder, red chili powder, and ground coriander. Mix well and cook for another minute.

Step 6

Add the lamb pieces to the pot. Stir to coat the lamb with the spices and cook for 6–8 minutes, until the lamb is lightly browned.

Step 7

Stir in the tomato puree and salt. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens and the oil separates from the spices.

Step 8

Lower the heat and mix in the yogurt. Cook for 3–4 minutes, stirring continuously to prevent curdling.

Step 9

Pour in the water, cover the pot, and simmer on low heat for 50–60 minutes, or until the lamb is tender. Stir occasionally to prevent sticking, and add more water if needed.

Step 10

When the lamb is fully cooked and the curry has reached the desired consistency, sprinkle in the garam masala and stir well.

Step 11

Garnish with fresh chopped cilantro and serve hot with steamed rice or Indian bread like naan or roti.

Nutrition Facts

Serving size	2315.4 grams (2315.4g)

Amount per serving	% Daily Value*
Calories	3731

Total Fat 277.80g	356%
Saturated Fat 107.60g	538%
Polyunsaturated Fat 0.10g
Cholesterol 977mg	326%
Sodium 4442mg	193%
Total Carbohydrate 87.60g	32%
Dietary Fiber 22.30g	80%
Total Sugars 34.30g
Protein 268.40g	537%

Vitamin D 59IU	294%
Calcium 825mg	63%
Iron 31mg	173%
Potassium 4688mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 27.4%

Carbs: 8.9%