Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This recipe is from the northern part of India. You could use cuts of boneless lamb but I feel the bones add in the extra flavour.

Ingredients Nutrition


  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).


Most Helpful

This is an amazing dish! We adored it, and I don't quite understand the previous reviewers mention of tasting bland, because I could never say that. This a robust, full of flavor and so comforting you might as well go put on your slippers. I followed this exactly, even down to the garlic-ginger paste, and the spices exploded with flavor. I also used my coffee grinder to blend all the lovely spices after heating, and this was just so enticing to devour the whole meal. I used a lamb shank, and didn't cut the meat off, just put it in the juices, and let it cook for about 2 hours. Let sit warmed for eating later, and it was even more pronounced with flavor. A exceptional recipe from start to finish. Thanks so much! A&A.

Andi of Longmeadow Farm November 13, 2011

Perfect! Don't change a thing. This will be my default Lamb curry from now on. I wonder if spinach would be ok in it to make a saag?

attwood October 02, 2008

What makes this curry so much better than lots I have tried on Zaar, is the subtle and complex blend of spices - and the heating them up to release the aromas! I do make my own lamb curry, but I really wanted to try this recipe out for a special Indian Banquet I held for visiting friends - they loved it, WE loved it! You must NOT omit one single ingredient - that is the key to this deeply flavoured lamb curry - just fabulous! I made enough for the freezer as well as the dinner, and I suspect when we eat it next time, the flavours will have intensified even more. Thanks for this lovely recipe Aisha! Karen/FT:-)

French Tart March 11, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a