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    You are in: Home / Recipes / Indian Lamb Curry Recipe
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    Indian Lamb Curry

    Indian Lamb Curry. Photo by Sue Lau

    1/1 Photo of Indian Lamb Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Sue Lau's Note:

    A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)

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    Units: US | Metric


    1. 1
      Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
    2. 2
      When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
    3. 3
      Stir in the ginger paste, garlic, chile pepper, and lamb.
    4. 4
      Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
    5. 5
      Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
    6. 6
      Add diced tomatoes, and cook for 5 minutes, stirring frequently.
    7. 7
      Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
    8. 8
      Lower heat.
    9. 9
      Whisk the yogurt with a fork; and add to the pot slowly.
    10. 10
      Then cook until meat is done to your liking and sauce is thickened.
    11. 11
      Garnish with cilantro leaves.
    12. 12
      Serve with steamed basmati rice, or hot Indian breads, such as Naan.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on September 23, 2011


      I Used Coconut milk instead of Yogurt, Excellent

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    • on December 14, 2012


      I served this last week for our dinner after heading out to the mountains to get our Christmas tree! I made it a few days prior to allow the flavours to develop. It was the best lamb curry ever! And so raved the man - he even said it was the very best lamb curry he's ever had! And we grew up eating curries so!!

      I followed the recipe pretty much except 1) I used one 14oz can chopped tomatoes 2) I used greek yogurt (as suggested by some reviews) and 3) I used about 1 1/2 C - 2 C water given the feedback here.

      It turned out phenomenal, and on the day itself I heated it up in the oven and took the lid off for about 20 mins to let the sauce evaporate a little more. I do agree that if you put in 4C as the recipe suggests, it's a lot of liquid (like soup almost). And finally, I wouldn't use greek yogurt again, I think if you eyeball the water, normal yogurt will do. The greek yogurt did not thicken things up and I think normal yogurt would have a more impact on the flavour. Enjoy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2012

      I made this dish last night. I had sheep meat to use instead of lamb. To cut down the cooking time I pressure cooked the meat for 15 minutes on high then followed the recipe as stated. This is the first Indian dish I have made and we found it to be absolutely fabulous. I felt like I was back in India. Wonderful dish and easy to make. Thank you for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (41)


    Nutritional Facts for Indian Lamb Curry

    Serving Size: 1 (225 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 421.4
    Calories from Fat 310
    Total Fat 34.4 g
    Saturated Fat 12.3 g
    Cholesterol 83.4 mg
    Sodium 81.7 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 1.7 g
    Sugars 3.1 g
    Protein 20.6 g

    The following items or measurements are not included:

    black cardamom pods

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